Janmashtami Special Recipe by The Westin Mumbai Garden City


This dish with its blend of textures and aromatic flavors, beautifully aligns with the spirit of Janmashtami. Just as Lord Krishna’s life was a tapestry of diverse experiences, this dessert weaves together the crunchiness of fried bread and the luxurious sweetness of saffron-infused milk. It’s a culinary homage to the divine playfulness of Krishna, making it a fitting treat for this festival that celebrates his birth.

Chef Amandeep Singh Executive Sous Chef, The Westin Mumbai Garden City

Shahi Tukda


· 6 slices of bread

· 1 cup milk

· 1 cup sugar

· 1/4 cup ghee (clarified butter)

· 1/4 cup cashews, chopped

· 1/4 cup almonds, chopped

· 1/4 cup raisins

· 1/2 teaspoon cardamom powder

· A pinch of saffron strands (optional)

· Silver vark (edible silver foil), for garnish (optional)


1. Trim the edges of the bread slices and cut them into smaller pieces or quarters.

2. Heat ghee in a pan over medium heat. Fry the bread pieces until they turn golden brown and crisp. Remove them from the pan and set them aside on a paper towel to drain excess ghee.

3. In the same pan, add cashews, almonds, and raisins. Sauté them until they are golden. Remove and set aside.

4. In another pan, bring the milk to a boil. Reduce the heat and add sugar, cardamom powder, and saffron strands (if using). Mix well and let it simmer for a few minutes until the sugar dissolves and the milk thickens slightly.

5. Add the fried bread pieces to the milk mixture. Gently mix to ensure the bread is coated with the milk.

6. Allow the bread to soak in the milk for about 10-15 minutes, letting it absorb the flavors.

7. Serve the Double Ka Meetha warm, garnished with fried nuts and silver vark.