Shahi Tukray (Royal Bread Pudding)
Shahi Tukray is a rich and indulgent Mughlai dessert made with crispy fried bread soaked in a fragrant milk syrup and topped with roasted nuts. It's perfect for special occasions like Eid, or whenever you're craving something sweet.
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
Calories: 808kcalCarbohydrates: 75gProtein: 16gFat: 52gSaturated Fat: 19gPolyunsaturated Fat: 14gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 78mgSodium: 212mgPotassium: 586mgFiber: 5gSugar: 58gVitamin A: 907IUVitamin C: 1mgCalcium: 332mgIron: 2mg
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