Sahi Tukda Sandwich

A playful twist on the classic Sahi Tukda, this version turns the traditional dessert into a layered sandwich. Two slices of bread are air-fried with ghee, lightly soaked with cardamom-stevia syrup, filled with creamy rabdi and nuts, then cut into four small dessert portions.

Recipe Details

Prep Time: 20 minutes
Cook Time: 25 minutes
Serves: 4
Serving Size: 1 piece

Nutrition / Macros
Per Serving: approximately 136 kcal • 3.5 g Protein • 9.5 g Fat • 9 g Carbs

Highlights

• A sandwich-style take on classic Sahi Tukda
• Air-fried instead of deep-fried
• Sweetened with stevia
• Creamy homemade rabdi
• Perfect as a small individual dessert portion

Ingredients

For the Rabdi

• Milk – 250 ml
• Almonds – 15 pieces, finely crushed
• Pistachios – 10 g, finely crushed
• Sweetner – to taste
• Saffron – a few strands
• Rose water – a few drops

For the Bread

• Bread – 50 g, approximately 2 slices
• Ghee – 15 g

For the Syrup

• Water – 50 ml
• Stevia – to taste
• Cardamom powder – a pinch

Method

1. Prepare the Syrup

Heat the water in a small pan.

Add stevia and cardamom powder and bring it to a boil. Continue cooking until the liquid reduces to approximately half its original quantity.

Keep aside.

2. Prepare the Bread

Trim the crusts from the bread slices if desired.

Brush or spread the ghee evenly over both sides of each slice.

Air-fry until the bread turns golden and crisp.

Keep the slices whole at this stage.

3. Make the Rabdi

Heat the milk in a heavy-bottomed pan.

Once it comes to a boil, add the saffron and rose water.

Reduce the heat and allow the milk to simmer, stirring regularly so it does not catch at the bottom.

Add stevia to taste and continue cooking until the milk thickens slightly and develops a creamy rabdi consistency.

Add the finely crushed almonds and pistachios and mix well.

Remove from the heat and allow the rabdi to cool slightly.

4. Soak the Bread

Lightly dip each air-fried bread slice into the prepared syrup for approximately 10–20 seconds.

Alternatively, spoon a small amount of syrup over each slice.

Do not oversoak the bread; it should retain enough structure to form the sandwich.

5. Assemble the Sandwich

Place one bread slice on a plate.

Spread a layer of prepared rabdi over it.

Place the second bread slice on top to form one sandwich.

Spread a small amount of rabdi over the top and finish with some crushed almonds and pistachios.

6. Portion and Serve

Cut the finished sandwich into 4 equal pieces.

Serve 1 piece per person.

Ippitizer Note

The original recipe uses only 50 g of bread, approximately 2 slices, so this is one complete Sahi Tukda Sandwich rather than four separate sandwiches.

Cutting the finished sandwich into four pieces creates smaller dessert-sized servings while keeping the original ingredients unchanged.