Inspired by my mom’s Shahi Tukda recipe, these show stopping croissants are an easy and super delicious way to impress your guests and bring a little culture into your dessert table. It’s all the traditional flavors of Shahi Tukda but with a twist – flaky, crispy croissants filled with a thick Rabdi custard, topped with whipped cream and nuts.
All of us have that one favorite dessert that our moms have been making since we were little that we just cannot get enough of. For me, it’s Shahi Tukda.
If you don’t know what Shahi Tukda is, it’s a traditional South Asian dessert that translates to “Royal Bread”. It’s one of the most famous traditional desserts in India and Pakistan, but it’s also one of those desserts that is made differently in every region, and every family.
For example, where I come from (Lucknow, North India), Shahi Tukda (also know as Double ka Meetha) is made with sugar syrup-soaked bread. However, in my home, it’s made differently with a milk base.
Primarily, there are two ways of making Shahi Tukda – with a sugar syrup soak or with a milk soak. My mother has always made the milk kind and it’s one of my favorite desserts. For her recipe, she shallow fries bread pieces in ghee, then soaks it in a milk and sugar mixture. The milk mixture is then boiled until it reduces and thickens and becomes a custard-like mixture.
This mixture is what we call Rabdi, it’s another traditional sweet dessert that’s made in South Asia, you can think of it as caramelized milk. For making the Shahi Tukda, the milk-soaked bread is topped with the thick rabbi and chilled until it’s set.
This Shahi Tukda Croissant is filled with this thick Rabdi mixture to give it the classic Shahi Tukda flavor. The croissant replaces the bread and is lightly soaked in the milk mixture, and then filled with the Rabdi custard. The flaky, crispy croissants pair perfectly with the silky soft Rabdi filling and create an absolutely delightful treat.
The only cooking required for this dessert is the Rabdi, so let’s go through the steps.
How To Make Rabdi
Like I said, Rabdi is made primarily of milk and sugar. My mom recommends using milk powder instead of regular milk as it gives a deeper, more caramelized flavor. Usually, the milk powder, water, and sugar mixture is cooked until it reduces and thickens, but as I wanted a thicken mixture that would hold it’s shape, I also add some cornflour in it at the very end.
Here are the steps for making the Rabdi.
- Add the water in a saucepan, let it heat a little, then add the milk powder and sugar and mix until they are fully dissolved.
- Cook the mixture on medium-high heat until it started boiling, mixing often. Once it starts boiling, reduce the heat to medium low and let the milk cook and reduce. Keep mixing every few minutes to stop the milk from scalding at the bottom.
- Once the mixture reduces by almost half, remove about 1/2 cup of it, we will use this to soak the croissants at the end.
- Continue cooking thee mixture until it reduces to almost 1/4th the original amount and thickens. At this step, add the cornflour slurry (cornflour mixed with milk) while mixing. If you do not mix properly at this step, the cornflour will form lumps in the mixture.
- Add the cardamom powder and keep mixing and cooking on medium-low heat for another 5-8 minutes until the Rabdi thickens, then take it off the heat, transfer to a bowl and let it cool in the fridge. Give it a whisk to smooth it out before using.
The Rabdi can easily be made a day before and stored in the fridge to ease the process.
How To Assemble The Rabdi Croissant
I recommend assembling the croissant just before serving. Here’s how to do it.
- Cut the store-bought croissants into half horizontally.
- Using a pastry brush or spoon, soak the inside of the croissant with the reserved milk from the rabid, then bake it on low temp for 5-10 minutes to crisp them up.
- Let them cool down a little, then pipe the Rabdi inside the croissant. Top with whipped cream or icing sugar, however you like, sprinkle a few nuts of your choice, and enjoy fresh.
This is one of those desserts that looks like a work-of-art but requires minimum effort in the kitchen. Even the non-bakers can get this one right very easily! Plus, it’s one of the best desserts to serve at a party as it ca. be prepped a day ahead and finished right at the end.
So, ready to get started? Let’s go!
Shahi Tukda Croissants | Rabdi Croissants
Equipment
- Heavy-bottomed saucepan
- Silicone spatula or wooden spoon
- Pastry brush optional
- Piping bag optional
Ingredients
Rabdi
- 1 liter water
- 85 grams milk powder
- 125 grams white granulated sugar
- 5 grams corn flour
- 30 grams full-fat milk for corn flour slurry
- 1/2 tsp cardamom powder
Assembly
- 4 store bought croissants
- Whipped cream or icing sugar for topping
- Chopped nuts of your choice
Instructions
Rabdi
- In a saucepan, add the water and cook it on medium-high heat until it becomes warm, then add the milk powder and sugar and mix until they are fully dissolved in the water. The milk powder may form a few lumps, keep mixing until they are broken and dissolved.1 liter water, 85 grams milk powder, 125 grams white granulated sugar
- Once the milk starts boiling, reduce the heat medium low and let it cook for 15-20 minutes, mixing every few minutes to avoid the milk from scalding at the bottom.
- Once the milk reduces by half, remove about 1/2 cup of it and set it aside, this will be used for soaking the croissant during assembly.
- Continue cooking and mixing on low heat until the milk reduces to almost 1/4th the original quantity and thickens. The milk will also become a little brown and caramelized.
- Make the corn flour slurry by mixing the corn flour with milk, then add it into the thickened milk while mixing consistently. Keep mixing to avoid any lumps from forming as the Rabdi thickens from the corn flour.5 grams corn flour, 30 grams full-fat milk
- Add the cardamom powder, then cook for another 5-8 minutes until the mixture has thickened, then take it off the heat, transfer to a bowl, cover and let it chill in the fridge for 1-2 hours.1/2 tsp cardamom powder
- Whip the Rabdi with a hand whisk before using to smooth it out and transfer it into a piping or zip lock bag.
Assembly
- Cut the croissants in half width-wise but not fully, leave one of the edges closed. Using a pastry brush or spoon, soak the inside of the croissant with the reserved milk from the Rabdi.4 store bought croissants
- Bake the croissants in the oven or air fryer for 5 minutes on 130 degrees celsius until they are crispy.
- Let them cool down for 5-10 minutes, then pipe the rabbi inside. Do not overfill or it will become difficult to eat.
- Top the croissants with icing sugar or whipped cream as per your preference, then sprinkle a few nuts on top and serve fresh.Whipped cream or icing sugar, Chopped nuts of your choice
Notes
- Keep mixing the milk mixture while cooking to make sure it does not stick or burn at the bottom.
- When adding the cornflour slurry, make sure to keep mixing to avoid any lumps.
- Make the Rabdi a day before serving so that you just have to assemble the croissants before serving.
If you like Shahi Tukda, you will really enjoy this croissant version of it! Easy to make and something a little unique for your dessert table.
If you give this recipe a try, let me know how you liked it in the comments. And of course, share it with me on Instagram.
Until next time!
