Tag Archives: Sweet Bread Dessert

Mithi Dabalah

Sindhi Shahi Tukde

Sweet Fried Bread


This past weekend our Sindhi potluck group met and we decided to cook only authentic Sindhi food. Oh my! We had a ball eating all the wonderful Sindhi food. Well, some of the friends in the group that could not attend missed one heck of a great Sindhi dinner. Yummy khadho (food) like Sindhi Karhi, Patate ja Tookah, Wadis, Peas/Paneer, Boondi Jo Matho (Raita), fried papad and then the most favorite dish was the dessert, a traditional, divine, Mithi Dabalah.

So what is this dish and how does one make it. Mithi means sweet and dabalah means bread. Simple… easy… Yes it is…  Mithi Dabalah is a delicious and a very decadent Sindhi dessert. I would call it a version of the Shahi tukde. Traditionally this dish was made with leftover bread. God love our dear ancestors who came up with this wonderful creation (A Moghul influence that’s what I believe) which is a favorite amongst Sindhi’s. Because of the popularity of this sweet dish it is now served at weddings, celebrations and parties. This easy and simple recipe is an absolutely perfect dish even at small gatherings and parties because it can be made in advance.

Mithi Dabalah traditionally was made by frying bread and dipping it in warm sugar syrup and eaten as a breakfast or as a snack. Now we have modified this by adding Rabadi over the fried sweetened bread flavored with cardamoms and then topped with nuts. In India they top this scrumptious dish with Varq (Edible Silver Foil). You can even try it with another twist, like topping the fried sweet bread with ice-cream and then use your imagination with other toppings. So here goes the recipe of Mithi Dabalah…


  • 8-10 Slices of bread cut into triangles and fried
  • Oil for frying bread
  • 2 Cups Sugar Syrup
  • 1tsp rose water
  • 1 cup Rabadi
  • 5 green Cardamoms or 20 seeds
  • 10-12 Pistachio nuts chopped finely

Method to Make Sugar Syrup:

  • 2 cups Sugar
  • 1 cup Water
  • In a saucepan on medium heat, combine sugar and water to make sugar syrup. Boil until the sugar is completely dissolved and thick syrup like consistency has been achieved, add cardamoms and rose water. Keep warm until needed.

Method to Make Rabadi:

  • 5 cups of milk
  • 1/2 cup sugar
  • In a heavy bottomed pan boil milk. Keep stirring constantly so it does not stick onto the bottom and sides of the pan. Reduce to 1 cup and then add sugar. Boil for 1-2 mins more and remove from heat. Let it cool and refrigerate. Use when needed.

Method for Fried Bread:

  • Trim the edges of the bread slices and cut them into four triangular pieces.
  • In a frying pan heat oil, deep fry the bread pieces to a golden brown color.
  • Remove from frying pan and place the fried bread pieces over some tissue, so the excess oil is soaked out.

Assembly of Mithi Dabalah (Sweet Bread):

  • Using a slotted spoon, drop the crisp golden fried bread triangles into the warm sugar syrup for a few minutes.
  • Remove the bread triangles from the sugar syrup and transfer to a serving dish.
  • Top with prepared Rabadi and chopped pistachio nuts.
  • Enjoy this Mithi Dabalah warm or chilled anyway you want.

Keep it simple, keep it Sindhi.