Shahi Tukda (Royal Mughlai Bread Pudding)
Shahi Tukda is a rich and indulgent Mughlai dessert featuring fried bread soaked in saffron-infused milk and topped with aromatic nuts and flavorful spices. This royal treat is a perfect ending to celebratory meals.
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Ingredients
- 6 sliceswhite bread slices
preferably slightly stale, crusts removed
- 4 tablespoonsghee (clarified butter)
- 500 milliliterswhole milk
- 100 gramssugar
- 10 strandssaffron strands
soaked in 2 tablespoons warm milk
- 3 podsgreen cardamom pods
lightly crushed
- 25 gramsunsalted pistachios
sliced
- 25 gramsunsalted almonds
sliced
- 1 teaspoonrose water
- 1 optionalsilver leaf (varq)
for garnish
- 20 gramschopped pistachios and almonds
for garnish
Instructions
Start by preparing the rabri (sweet condensed milk). In a heavy-bottomed pan, pour the whole milk and bring it to a gentle boil over medium heat.
Add the sugar, crushed green cardamom pods, and saffron-soaked milk to the boiling milk. Reduce the heat to low and simmer, stirring occasionally, until the milk thickens and reduces to about half its original volume. This should take about 20-25 minutes.
Remove the rabri from heat. Stir in the rose water and set aside to cool.
While the rabri is simmering, prepare the bread. Cut each bread slice diagonally to make triangles and remove crusts if you haven't done so already.
Heat ghee in a frying pan over medium heat. Fry the bread triangles one or two at a time until golden and crisp on both sides. Transfer them onto paper towels to drain excess ghee.
Once all bread pieces are fried, arrange them on a serving plate.
Pour the warm rabri generously over the fried bread pieces, allowing them to soak up the milk.
Sprinkle the sliced pistachios and almonds over the top. For an extra royal touch, apply silver leaf (varq) on the dessert.
Let the Shahi Tukda sit for 10 minutes to soak in the flavors before serving. Can be enjoyed warm or chilled.
