Easy Shahi Tukda (Indian Bread Pudding)
45 minutes
912 reads
About Easy Shahi Tukda (Indian Bread Pudding)
Experience the majestic flavors of Shahi Tukda, a regal Indian bread pudding that's surprisingly simple to make. Turn ordinary bread into an extraordinary dessert fit for a king or queen!Crispy fried bread meets the luxurious embrace of saffron-infused milk, creating a symphony of textures and aromas. Imagine the delightful crunch and the sweet, aromatic warmth.Garnished with crunchy nuts, this quick and easy Shahi Tukda offers a taste of India's rich culinary heritage without the elaborate preparations. It's a royal treat you can enjoy any day of the week.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Bread
- 4 slices Bread or brown bread, white
Milk Mixture
- 2 cup Milk
- 1/4 cup Milk condensed
- 3 Tbsp Sugar
- 1/4 tsp Cardamom Powder
- 5-6 Saffron Strands
Garnish
- 1 Tbsp Almonds chopped
- 1 Tbsp Pistachios chopped
- 1 Tbsp Cashews chopped
For Frying
- 4 Tbsp Ghee
Instructions
- Remove the crusts from the bread slices. Cut each slice into two triangles.
- In a heavy-bottomed pan, bring the milk to a boil over medium heat. Reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the milk thickens and reduces to about 1 cup. This reduction process intensifies the milk's flavor and creates a richer base for the pudding.
- Add the condensed milk, sugar, cardamom powder, a few chopped nuts, and saffron strands to the thickened milk. Mix well and simmer for another 3-4 minutes, stirring occasionally. Remove from heat and let the milk mixture cool to room temperature.
- Brush both sides of the bread triangles with ghee. Heat a non-stick pan or griddle over medium heat. Fry the bread slices until golden brown and crispy. This frying step adds a delightful textural contrast to the creamy pudding.
- Arrange the fried bread slices on a serving plate. Pour the cooled milk mixture over the bread, ensuring all sides are coated. Garnish with the remaining chopped almonds, pistachios, and cashews.
Recipe Notes
Good To Know
- For extra crunch and a lighter texture, use day-old bread or lightly toast the bread slices before frying. This helps them absorb less oil and remain crisp.
- For a vegan version, substitute dairy milk with full-fat coconut milk or almond milk and use a vegan condensed milk alternative.
- Enhance the presentation by garnishing with edible silver leaf (varq) and a mix of slivered pistachios, almonds, and rose petals just before serving.
- For a fragrant twist, add a few drops of rose water or kewra essence to the milk mixture after turning off the heat.
Expert Tips
- Ensure the milk mixture is thickened to a desired consistency before soaking the fried bread. This prevents the Shahi Tukda from becoming soggy.
- Fry the bread slices in batches to maintain a consistent temperature and ensure even cooking.
- Adjust the sweetness of the milk mixture by adding more or less sugar or condensed milk according to your preference.
Storage Instructions
- Shahi Tukda is best served fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Gently reheat before serving.
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Recipe Nutrition
Calories: 252kcalCarbohydrates: 17gProtein: 6gFat: 18gSaturated Fat: 1gPolyunsaturated Fat: 5.1gMonounsaturated Fat: 10.2gCholesterol: 6mgFiber: 1gSugar: 16g
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4 Comments
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Such an enticing dish! Thanks for the recipe.
Such a tasty dish! Thanks for the recipe.
Looks so wonderful! Thanks for posting.
Looks so appetizing! Thank you for posting.