There’s something about mango season in India that changes the way we eat. From breakfast bowls to indulgent desserts, the “king of fruits” finds its way into almost everything. This summer, celebrity
chef Ranveer Brar has added a luxurious spin to a classic favourite, Shahi Tukda, by infusing it with ripe mangoes, creating a dessert that feels both nostalgic and new.
Traditionally, shahi tukda is a rich Mughlai dessert made with fried bread soaked in sugar syrup and topped with thick rabri. Chef Brar elevates this timeless favourite by incorporating fresh mango pulp, chunks of alphonso or kesar mangoes, and a light mango rabri, turning it into a vibrant, seasonal delight that feels both nostalgic and modern.
Chef Ranveer Brar emphasises using seasonal mangoes at their peak ripeness for the best flavour. He recommends alphonso for its intense sweetness and smooth texture or kesar for its saffron-like aroma.
Chef Ranveer Brar’s Mango Shahi Tukda Recipe (Serves 4)
Ingredients:
- 4-5 slices of white bread or milk bread
- 2 large ripe mangoes (alphonso or kesar preferred)
- 500 ml full-fat milk
- 3-4 tbsp condensed milk
- 1/4 tsp saffron strands (soaked in 2 tbsp warm milk)
- 1/2 tsp cardamom powder
- Ghee or oil for frying
- 2 tbsp pistachios, almonds, and cashews (slivered)
- 2 tbsp rose water (optional)
- Fresh mango cubes and mint leaves for garnishing
Step-by-Step Preparation:
Prepare the Mango Rabri: Boil the milk in a heavy-bottomed pan until it reduces to half. Add condensed milk, saffron milk, and cardamom powder. Stir continuously until it thickens. Mix in fresh mango pulp from one mango and let it cool completely.
Fry the Bread: Trim the edges of the bread slices and cut them diagonally into triangles. Heat ghee in a pan and fry the pieces on medium heat until golden and crisp on both sides. Drain on absorbent paper.
Assemble the Dessert: Arrange the fried bread pieces on a serving plate. Soak them generously with the cooled mango rabri. Top with fresh mango cubes, slivered nuts, a drizzle of rose water, and more saffron strands if desired.
Chill and Serve: Refrigerate for at least 30-45 minutes so the bread absorbs all the flavours. Garnish with mint leaves and extra mango chunks before serving chilled.
Chef Brar’s clever twist makes this dessert incredibly versatile, you can serve it deconstructed in individual glasses for a modern presentation or as a large sharing platter for festive occasions.
