Shahi Tukra (Indian Bread Pudding) recipe

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Ingredients

1 quart oil for deep frying
8 slices white bread, crusts removed and cut into 4 squares
¼ cup cashews
¼ cup sliced almonds
2 tablespoons pistachio nuts
1 ¼ cups whole milk
5 tablespoons evaporated milk
¾ cup white sugar
1 teaspoon ground cardamom
1 pinch saffron

Nutrition Info

324.3 calories
carbohydrate: 37 g
cholesterol: 6.1 mg
fat: 17.8 g
fiber: 1.3 g
protein: 5.6 g
saturatedFat: 3.2 g
servingSize: -
sodium: 233.2 mg
sugar: 23.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the bread slices in the hot oil until deep, golden brown, drain on a plate lined with paper towels. Fry the cashews, almonds, and pistachio nuts in the hot oil until golden brown, remove from oil and set aside to cool. Chop roughly.

  2. Bring the milk to a gentle boil in a heavy-bottomed pan over medium-low heat, continue boiling until the volume of milk reduces by about half. Pour the evaporated milk into the pan and add the sugar, cardamom, and saffron, simmer together 5 to 10 minutes. Remove from heat and allow to cool completely.

  3. Arrange the fried bread pieces in a shallow dish large enough to allow them to be laid in a single layer. Evenly pour the milk mixture over the bread. Scatter the chopped nuts over the bread. Chill in refrigerator until completely cold, 1 to 2 hours.

Recipe Yield

8 servings

Recipe Note

This is a very famous Hyderabadi dish and is a very simple, but rich dessert. It is great for a large dinner party as the recipe can be easily multiplied to make more. It is best eaten chilled. If available, you can add a few drops of Kewra essence to the milk mixture once it has cooled.

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