Shahi Tukra / Indian Bread Pudding

Shahi Tukra, as the name suggests this dish has its connection with the royals. It is a rich and creamy dessert for a party or special occasion, prepared from ingredients that are always handy in every home.

There are several versions to make this dessert.  I am using the traditional method which involves soaking the fried bread pieces in saffron flavored sugar syrup then pouring thick creamy milk over it. Frying the bread is important to keep the bread crispy otherwise the dessert will become bread and egg pudding which is altogether a different recipe.

Shahi Tukra

Ingredients for reduced milk

2 l whole milk

6 green cardamom (discard the shells)

1/4 cup chopped pistachios

2-3 tbsp milk (if required)

Few drops of kewra

Ingredients for bread pieces

8-9 GF bread slices, edges removed and cut into squares or triangles

oil for frying (desi ghee if you really want a royal touch)

Ingredients for sugar syrup

3/4 cup white sugar

1/2 cup water

a pinch of saffron

Method

Boil milk in a wide shallow pan. Once it comes to boil, reduce the heat and let it simmer.

Heat oil in wok on medium heat. Fry bread pieces to golden brown color (gf bread tends to brown fast so watch carefully).

Keep stirring the milk occasionally, scraping the sides of the pan. Bring the milk off heat when it is reduced to thick pouring consistency. It will get thicker when it cools.

Prepare sugar syrup with water, sugar and saffron. Once the sugar syrup boils, lower the flame and let it simmer for couple of minutes. (Make sure the sugar syrup doesn’t get too thick because then the bread will not absorb it).

Put the fried pieces in sugar syrup. It is important to soak fried bread pieces in warm sugar syrup. Let it soak for 2  minutes.

Dip sweet fried bread pieces in thickened milk. Pick with tongs and arrange in a shallow serving dish. Blend the leftover thickened milk with a hand blender to make it smooth. Thin it with extra milk if it seems to be thick. Add ground cardamom and kewra.

Pour thickened milk over bread pieces, 2-4 hours before serving. Garnish with pistachios. Cool in refrigerator for 30 minutes. It is best served at room temperature or cold but not chilled.

Note:

If the bread is left in milk for one or two days it will loose its crispness. Assemble them the day you would like to serve.