​Shahi Tukda with a Twist

Last year, I had posted a simple and easy recipe for making double ka meetha with rusk.

This time, I have come up with a little twist to the usual shahi tukda.Since it is summer and there is plenty of mangos available everywhere, I thought why not to have the tangy flavor of mango in the dish.😉

Serves 3


  • Mango: 2 peeled, pitted and chopped
  • Curd: 1 cup
  • Milk: 2 cup
  • Milk powder: 4 tbspn
  • Salt 2 pinch
  • Rusk: 3


  1. In a sauce pan, pour the milk. Add milk powder. Also, add a pinch of salt.
  2. Let it boil on medium flame. Stir occasionally.
  3. Let it reduce to half.
  4. Meanwhile, pour the curd onto a muslin cloth and squeeze until the water is completely gone.
  5. Keep it aside.
  6. Blend the mango in a blender.
  7. In a bowl, hand whisk the hung curd and the blended mango.
  8. Sieve the reduced milk. Keep the milk aside.
  9. Add the residue obtained from the milk and a pinch of salt to the mango mix. 
  10. Whisk the mix.(The residue will give the required sweetness to the mix.)
  11. Refrigerate the mango mix and milk until time to serve.
  12. When it is time to serve, dip the rusk in the refrigerated milk and place it on the serving dish. 
  13. Pour 1 tbspn of milk over the rusk. 
  14. Place the mango mix onto the rusk. Serve it.


  • The milk powder could be replaced with sweetened condensed milk.( Oops..!! I have to add it to my grocery list😉).
  • And in place of the residue from the milk, one can use 1 -2 tspn of sweetened condensed milk.
  • One of my friends had told me that adding a pinch of salt to the desserts, makes them more delicious.It is true..!! One pinch of salt enhances the flavour of every ingredient.
  • The mango-hung curd mix can also be used as a dip for bread sticks, rusk.😋

Enjoy this dish on a summer day…!😃


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