How to make Khajoori Shahi Tukra - Fried bread slices stuffed with dates mixture poured over with reduced sweet milk.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dates (खजूर), Bread (ब्रेड)

Cuisine : Uttar Pradesh

Course : Mithais

Khajoori Shahi Tukra Recipe Card

Khajoori Shahi Tukra

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

You can also find more Mithais recipes like Banana Halwa Burfi, Jalebi, Kharpoli, Walnut Burfi.

Prep Time : 26-30 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Khajoori Shahi Tukra Recipe

  • Dates 1 cup

  • Bread 8 slices

  • Pure ghee to shallow fry

  • Pistachios blanched and sliced 10-12

  • Almonds blanched and sliced 8-10

  • Green cardamom powder 1/2 teaspoon

  • Milk 5 cups

  • Sugar 1/2 teaspoon

  • Silver warq to garnish

  • Rose water 1/2 teaspoon


Step 1

Trim the crust and cut each bread slice into round shape with a cookie cutter or a katori. Heat two to three tablespoons of pure ghee in a pan and shallow fry the bread pieces for about a minute, turn over and fry about a minute more or until light brown and crisp. Remove and place on an absorbent kitchen paper.

Step 2

Finely chop seedless dates, add green cardamom powder and mash thoroughly with a rolling pin. Reserve one tablespoon of sliced pistachios and almonds for garnish and add the remaining to the dates and mix well.

Step 3

Divide this mixture into four equal portions. Place a portion of the date mixture on a piece of fried bread, cover with another piece of fried bread and press to secure.

Step 4

Meanwhile, bring milk to boil, reduce heat and simmer for ten minutes, stirring continuously or until the quantity is reduced by half. Add sugar and continue to simmer for five minutes, stirring continuously.

Step 5

Dip stuffed bread pieces in this mixture for half a minute, remove and keep aside. Cook the remaining milk for five to six minutes, stirring continuously or until it thickens to a coating consistency. Remove from heat and chill.

Step 6

Place soaked bread pieces on a serving dish, pour chilled reduced milk on top, apply silver varq and top with reserved pistachios and almonds. Serve sprinkled with rose water.