Mughlai Desserts Recipes – Royal Sweet Delights from the Mughal Kitchen
Mughlai Desserts Recipes – Royal Sweet Delights from the Mughal Kitchen
Mughlai cuisine is often associated with rich curries, aromatic biryanis, and royal feasts — but its desserts are equally magnificent. Originating from the grand kitchens of the Mughal emperors, Mughlai desserts are known for their luxurious ingredients like saffron, dry fruits, milk, khoya, rose water, and cardamom. These sweets are not just desserts; they are royal indulgences crafted with patience and elegance.
From creamy puddings to deep-fried delicacies soaked in sugar syrup, Mughlai sweets are perfect for festivals, weddings, and special celebrations. In this post, we’ll explore three classic Mughlai desserts that you can easily prepare at home: Shahi Tukda, Mughlai Kheer, and Sheer Khurma.
Let’s bring royal sweetness to your kitchen!
1. Shahi Tukda – The Royal Bread Pudding
Shahi Tukda is one of the most iconic Mughlai desserts. The name itself means “Royal Piece.” It is made with fried bread slices soaked in sugar syrup and topped with rich rabri and dry fruits.
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Servings:
4 people
Ingredients:
- 6 bread slices (white bread)
- 1 cup sugar
- ½ cup water
- 1 liter full cream milk
- 4 tablespoons condensed milk (optional)
- 8-10 cashews
- 8-10 almonds
- 6-8 pistachios
- ½ teaspoon cardamom powder
- A few saffron strands
- Ghee for frying
- 1 teaspoon rose water
Method:
- Prepare Sugar Syrup:
In a pan, boil sugar and water until slightly sticky. Add rose water and keep aside. - Prepare Rabri:
Boil milk in a heavy-bottom pan and simmer until it reduces to half. Add condensed milk, saffron, and cardamom powder. Stir continuously until thick and creamy. - Fry Bread:
Cut bread into triangles and deep fry in ghee until golden brown. - Assemble:
Dip fried bread into sugar syrup for a few seconds. Arrange on a serving plate and pour rabri generously on top. Garnish with chopped dry fruits.
Your Shahi Tukda is ready to serve!
2. Mughlai Kheer – Creamy Rice Pudding
Mughlai Kheer is richer and more aromatic than regular kheer. It is slow-cooked with milk, rice, saffron, and dry fruits for a royal texture.
Preparation Time:
10 minutes
Cooking Time:
40 minutes
Servings:
4–5 people
Ingredients:
- ½ cup basmati rice
- 1 liter full cream milk
- ½ cup sugar
- 10 cashews
- 10 almonds
- 6 pistachios
- ½ teaspoon cardamom powder
- Few saffron strands
- 1 tablespoon raisins
- 1 tablespoon chopped dates (optional)
Method:
- Wash and soak rice for 20 minutes.
- Boil milk in a deep pan.
- Add rice and cook on low flame, stirring occasionally.
- Once rice becomes soft and milk thickens, add sugar.
- Add saffron soaked in warm milk, cardamom powder, and dry fruits.
- Simmer for 5–7 minutes.
Serve warm or chilled.
3. Sheer Khurma – Festive Mughlai Vermicelli Dessert
Sheer Khurma is a traditional Mughlai dessert prepared during Eid and festive occasions. It is rich, creamy, and filled with nuts and dates.
Preparation Time:
15 minutes
Cooking Time:
25 minutes
Servings:
5 people
Ingredients:
- 1 cup fine vermicelli
- 1 liter full cream milk
- ½ cup sugar
- 2 tablespoons ghee
- 8-10 cashews
- 8-10 almonds
- 6-8 pistachios
- 6-8 chopped dates
- 1 tablespoon raisins
- ½ teaspoon cardamom powder
- Few saffron strands
Method:
- Heat ghee in a pan and roast vermicelli until golden brown.
- In another pan, boil milk.
- Add roasted vermicelli to milk and cook until soft.
- Add sugar, saffron, cardamom powder.
- Fry dry fruits in ghee and add to the dessert.
- Add chopped dates and raisins.
Simmer for 5 minutes and serve warm.
Tips for Perfect Mughlai Desserts
- Always use full cream milk for rich texture.
- Soak saffron in warm
