For Shahi Tukda: 

• 6 slices of bread (white) 

• 2 tbsp ghee (clarified butter) for frying 

• 1/2 cup sugar 

• 1/4 cup water 

• 4-5 saffron strands (optional) 

• 1/2 tsp cardamom powder 

• 1 tbsp chopped Australian Macadamia Nuts, dried rose petals, pistachios and silver varak for garnish 

 

For Macadamia Nuts and Khoya Filling: 

• 2/3 cup Australian Macadamia Nuts 

• 1 cup khoya (mawa) 

• 4 tbsp condensed milk(adjust to taste) 

• 1/4 tsp cardamom powder 

• 4 tbsp milk 

1. Prepare the Filling:

• Soak nuts in warm water for 30 minutes. Drain and blend to a smooth paste with 2 tbsp milk. 

• Dry roast the Australian Macadamia Nuts paste for 2-3 minutes until fragrant. 

• Add khoya and condensed milk. Cook mixture on low heat until well combined and smooth. Add milk to adjust consistency. 

• Add cardamom powder and mix. Allow the filling to cool. 

 

2. Prepare The Tukda: 

• In a separate pan, make sugar syrup by heating sugar and water until it thickens slightly. Add cardamom powder and saffron. 

• Cut bread slices into circles, apply ghee and air fry/bake till golden brown and crispy.  

 

3. 3. Assemble the Stuffed Shahi Tukda:

• Take one baked bread slice, dip it in warm sugar syrup and spread a layer of macadamia nuts and khoya filling on it, and cover it with another slice to make a sandwich. 

• Arrange the Stuffed Shahi Tukda on a serving dish, and garnish with chopped Australian Macadamia Nuts, rose petals, pistachios.

• Carbohydrates: 277 g

• Protein: 52.6 g

• Fat: 155.9 g