Shahi Tukray is a rich Mughlai dessert made from crispy fried bread soaked in a rich, aromatic milk syrup infused with cardamom and layered with toasted nuts. Traditionally enjoyed during festive occasions like Eid, its creamy texture and sweet flavors make it an incredibly decadent treat.
Table of Content
What Is Shahi Tukray
Shahi Tukray (also called Shahi Tukda) has roots in Mughlai cuisine, which flourished during the Mughal Empire in South Asia. The dessert was created as a way to use up leftover bread and transform it into a royal treat, with the milk syrup and aromatic spices elevating it to a dish fit for kings.
Over time, it became a cherished part of festive spreads in Pakistan and India, especially during Eid.
The word "Shahi" translates to "royal" in Urdu and Hindi, while "Tukray" means "pieces" or "slices" in both languages. Together, Shahi Tukray literally means "royal pieces," reflecting the dessert's luxurious origins.
Tips and Variations
- Make it Richer: For an even more indulgent version, consider adding condensed milk or cream to the milk mixture. This will give it a thicker, richer texture.
- Use Stale Bread: Stale bread actually works better for Shahi Tukray, as it absorbs the milk syrup more efficiently. Just make sure to fry the slices until they’re golden and crisp to avoid them becoming soggy.
- Flavored Milk: While cardamom and kewra essence is traditional, you can also experiment with other flavors like rose water or saffron.
- Make Ahead: Shahi Tukray can be made a day in advance. In fact, it often tastes better after sitting in the syrup for a few hours or overnight, as the flavors meld together.
Serving Suggestions
Shahi Tukray can be served hot or chilled, depending on personal preference. It’s a versatile dessert that fits perfectly into any festive spread, especially during special occasions like Eid.
If you're serving it as a centerpiece, top it with additional garnishes like silver leaves, rose petals, dried rosebuds or extra chopped nuts. Traditionally, the bread is cut diagonally and the half triangles fried. But you can serve it like me, cut in rounds and put into individual pots.
You can also pair Shahi Tukra with a cup of creamy Kashmiri chai or spiced tea to enhance the experience.
More Pakistani Desserts
Let’s Stay Connected! Follow me on Instagram, Facebook and Pinterest for the latest updates. And subscribe to my YouTube channel for video recipes.
📖 Recipe
Shahi Tukray (Royal Bread Pudding)
Ingredients
For Rabri
- 2 cups whole milk
- 3 tablespoons sugar
- 1 tablespoon kewra water
- 2 green cardamom pods crushed
- ½ cup heavy cream
For Sugar Syrup
- ½ cup water
- ½ cup granulated sugar
- 1 teaspoon rose water or a few drops of rose extract
For Fried Bread
- 5 slices white bread
- ½ cup vegetable oil
For Nuts
- ¼ cup walnuts chopped
- ¼ cup almonds chopped
- ¼ cup pistachios chopped
- 1 tablespoon ghee or unsalted butter
Instructions
- In a pot, add 2 tablespoons of water followed by the milk. The water helps prevent the milk from burning. Add sugar, kewra water, and the seeds of green cardamoms.
- Bring the milk to a boil, then reduce the heat to low and simmer until the milk is reduced by half, stirring occasionally and scraping the sides of the pot. The milk will develop a yellowish color as it reduces.
- Add heavy cream and simmer for another 2-3 minutes. Remove from heat and allow the rabri to cool.
- In a separate pot, combine sugar, water, and rose water. Bring to a boil, stirring until the sugar dissolves. Remove from heat and let it cool.
- Using a cutter or small glass, cut the bread into circles, removing the edges. Heat oil in a pan and shallow-fry the bread slices on both sides until golden brown. Keep the heat at medium. For a lighter version, you can toast the bread in a toaster.
- Chop all the nuts and heat ghee in a pan. Roast the nuts until they are slightly browned, then remove from heat and let them cool.
- Dip the fried bread slices in the cooled sugar syrup for about 4-5 minutes. The longer you dip, the softer the bread will be. For a slight crispiness, dip for less time.
- In mini serving glasses, add about 1 tablespoon of the nut mixture at the bottom. Pour a spoonful of rabri. Carefully place 2-3 slices of fried bread on top. Add more nut mixture and finish with a drizzle of rabri. Garnish with edible silver leaf, if desired.
Notes
- The rabri can be cooled in the fridge for a cold version of the dessert.
- You can cut the bread into triangles or sticks if preferred.
- For traditional Shahi Tukray, assemble the dessert in a large serving dish instead of individual glasses.
Nutrition
PIN IT FOR LATER
Leave a Review