Easy Yogurt & Almond Shahi Tukda Recipe – Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Easy Yogurt & Almond Shahi Tukda Recipe – Indian Dessert

Okay, let’s be real. Shahi Tukda is that dessert, right? The one you always order at restaurants, and secretly wish you could make just as well at home. Well, guess what? You can! And it’s way easier than you think. This version, using yogurt and almonds, is a family favorite – it’s creamy, subtly sweet, and just melts in your mouth. I first made this when I was trying to impress my in-laws, and it was a huge hit! Let’s get cooking.

Why You’ll Love This Recipe

This Shahi Tukda recipe is a winner for so many reasons. It’s incredibly easy – seriously, minimal effort for maximum deliciousness. The yogurt base gives it a unique tang and a wonderfully soft texture. Plus, the almonds add a lovely crunch and nutty flavor. It’s perfect for celebrations, or just a cozy night in. And honestly, who doesn’t love a good Indian dessert?

Ingredients

Here’s what you’ll need to whip up this dreamy dessert:

• ¾ cup thick yogurt (about 175g)
• ¾ cup milk (about 180ml)
• 300 gm condensed milk
• ¼ cup crushed almonds (about 30g)

Ingredient Notes

Let’s talk ingredients for a sec, because the little things really matter.

• Yogurt: This is key! You absolutely want to use thick yogurt – the kind that’s really creamy and doesn’t have a lot of wateriness. Greek yogurt works beautifully, or you can strain regular yogurt through cheesecloth for a few hours. This gives the Shahi Tukda its signature texture.
• Condensed Milk: Quality matters here. A good quality condensed milk will give you that perfect sweetness and creamy consistency.
• Almonds: I love using crushed almonds for this recipe, but feel free to experiment! Slivered almonds add a more delicate texture, or you could even use a mix of both. If you’re using whole almonds, pulse them in a food processor until coarsely crushed. Don’t overdo it – you want some texture!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a nice big bowl, combine the yogurt, milk, and condensed milk. Give it a good mix until everything is smooth and beautifully combined.
2. Now, gently fold in the crushed almonds. Don’t be shy, but don’t overmix either!
3. Divide this lovely mixture evenly into 5 ramekins. I like using ramekins because they give a nice individual portion size, but you can use any oven-safe dish.
4. Cover each ramekin tightly with foil. This is important to trap the steam. Then, poke a few small holes in the top of the foil to allow some steam to escape.
5. Time to steam! Place the ramekins in a steamer and steam for 15-20 minutes, or until the mixture is set. You’ll know it’s ready when it looks firm to the touch.
6. Once steamed, let the Shahi Tukda cool completely. Then, pop them in the fridge for at least 2 hours to chill and firm up even more. Trust me, this waiting game is worth it!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t skip the foil! It really helps create that perfect, soft texture.
• Keep an eye on the water level in your steamer. You don’t want it to run dry!
• For a richer flavor, you can add a tiny pinch of cardamom powder to the yogurt mixture.

Variations

This recipe is a great base for experimentation!

• My friend Priya loves adding a sprinkle of pistachios along with the almonds for extra color and flavor.
• For a chocolatey twist, add a tablespoon of cocoa powder to the yogurt mixture.
• If you’re feeling fancy, you can garnish with a few strands of saffron before serving.

Vegan Adaptation

Want to make this vegan? No problem!

• Substitute the yogurt with a plant-based yogurt (coconut or soy work well).
• Use plant-based condensed milk – you can find these online or in some health food stores.
• Ensure your milk is also plant-based (almond, soy, or oat milk are great options).

Gluten-Free Adaptation

Shahi Tukda traditionally doesn’t involve gluten, but if you’re serving it with anything that does, just be mindful! This recipe is naturally gluten-free.

Spice Level

This recipe is subtly sweet, but you can definitely add a touch of spice! A pinch of cardamom powder (about ¼ teaspoon) or a few strands of saffron infused in warm milk will elevate the flavor beautifully.

Festival Adaptations

Shahi Tukda is perfect for celebrations! It’s often served during Eid, Diwali, and weddings. It’s a rich and decadent dessert that feels special and festive.

Serving Suggestions

Serve chilled, and feel free to get creative with the garnish! A sprinkle of chopped nuts, a drizzle of honey, or a few rose petals will make it look extra special.

Storage Instructions

Leftover Shahi Tukda can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

What type of yogurt works best for Shahi Tukda?

Thick yogurt is the key! Greek yogurt or strained regular yogurt will give you the best texture.

Can I make this recipe ahead of time?

Absolutely! You can make it a day or two in advance. Just store it covered in the fridge.

How do I prevent the Shahi Tukda from becoming soggy?

Make sure to use thick yogurt and don’t oversteam it. The foil also helps prevent it from absorbing too much moisture.

Can I bake Shahi Tukda instead of steaming it?

While steaming is traditional, you can bake it. Bake at 180°C (350°F) for about 20-25 minutes, or until set. Keep a close eye on it to prevent it from drying out.

What is the best way to crush the almonds for this recipe?

Pulse them in a food processor until coarsely crushed. You want some texture, so don’t overdo it!

Enjoy your homemade Shahi Tukda! I hope this recipe brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!