Shahi Tukra (Indian Bread Pudding)

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.


Recipes · Cuisine · Asian · Indian


Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 2 hrs 55 mins
Additional Time: 2 hrs
Servings: 8
Yield: 8 servings

Ingredients

Ingredients List

  • 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


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.


Nutrition Facts (per serving)

Nutrition Facts
324 Calories
18g Fat
37g Carbs
6g Protein


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