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Shahi Tukray/Shahi Tukda Pots (Royal Bread Pudding)


A traditional royal Mughal dessert that is made with roasted nuts, creamy sweetened milk and fried bread dipped in a fragrant sugar syrup. Giving it a modern spin, I will be serving them in mini cheesecake pots instead of a platter.


One of the simplest of desserts, you can't go wrong in the making of 'Shahi Tukray'. 'Shahi' translates to royal and 'tukray' means pieces. So it is literally royal pieces of fried bread. It is very popular in both Pakistani and Indian households. It does have a few steps but nothing complicated. It all layers to a luxuriously rich bread pudding.

INGREDIENTS

FOR RABRI
  • 500ml full-fat milk
  • 3 tbsp sugar
  • 1 tbsp kewra water
  • 2 green cardamoms
  • 1/2 cup heavy cream
FOR SUGAR SYRUP
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 tsp rose water (or few drops rose extract)
FOR FRIED BREAD
  • 4-5 white bread slices
  • 1/2 cup vegetable oil
FOR NUTS
  • 1/4 cup walnuts
  • 1/4 cup almonds
  • 1/4 cup pistachios
  • 1 tbsp ghee

DIRECTIONS

  1. In a pot add 2 tbsp of water and then pour in the milk. The water will prevent the milk from burning. Also add sugar, kewra water and the seeds of green cardamom.
  2. Bring the milk to boil and then lower the heat and keep simmering till the quantity of the milk is reduced to half. Keep stirring and scraping the sides of the pot in between. The milk will turn slightly turn yellow as it reduces.
  3. Add heavy cream and let it simmer for 2-3 mins. Turn off the heat and cool this rabri.
  4. Make sugar syrup by bringing sugar, water and rose water to boil. Mix till the sugar has dissolved. Turn off heat and let cool.
  5. Using a cutter or a small glass cut circles out of the white bread. Leave the edges of the bread.
  6. Heat 1/2 cup of oil and shallow-fry the bread on both sides till golden. Keep the heat on medium. You can also toast the bread in toaster if you are conscious about calories.
  7. Chop all the nuts. Heat ghee in a pan and roast the nuts till they are slightly brown. Cool.
  8. Dip the bread in sugar syrup for 4-5 mins. The more you keep it in the syrup the softer it will become. I prefer it slightly crispy.
  9. Now for assembly: in your mini serving pots/glasses add around a tablespoon of nut mixture. Top it with some rabri. Then carefully place 2-3 circles of fried bread. Top with some more nut mixture. Decorate with edible silver leaf and serve.

NOTE

  • This recipe serves 2 people.
  • You can also cool the rabri in the fridge and follow the same steps for assembly with cold rabri.
  • The bread can be cut in triangle or even like bread sticks.
  • You can use the same recipe to make traditional shahi tukray. Just plate everything in a big dish instead of using individual glasses.

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