Shahi Tukda
Shahi Tukda is an Indian bread pudding that's surprisingly easy to make. Fried bread soaked in syrup, topped with sweet thickened milk. You'll love the balance of textures.
Ingredients
- 8 slices white bread
- 2 cups full-fat milk
- 0.5 cup sugar
- 0.25 cup water
- 0.25 teaspoon cardamom powder
- 0.25 teaspoon saffron strands
- 2 tablespoons sliced almonds
- 2 tablespoons chopped pistachios
- 1 tablespoon ghee
- 0.25 cup oil (for frying)
Instructions
- First, prepare the rabri (thickened milk). Pour 2 cups full-fat milk into a heavy-bottomed pan and bring it to a boil over medium heat. Reduce the heat to low and let it simmer, stirring occasionally, until the milk thickens and reduces to about 0.5 cup. This process will take approximately 25-30 minutes. Once thickened, remove it from heat, stir in 0.25 teaspoon cardamom powder and 0.25 teaspoon saffron strands. Set aside to cool.
- While the rabri cools, prepare the sugar syrup. In a small saucepan, combine 0.5 cup sugar and 0.25 cup water. Bring to a boil over medium heat, stirring until the sugar dissolves completely. Simmer for 2-3 minutes until the syrup becomes slightly sticky, but not too thick. Remove from heat and set aside.
- Trim the crusts from the 8 slices white bread. Cut each slice diagonally into two triangles.
- Heat 0.25 cup oil and 1 tablespoon ghee in a frying pan over medium heat. Once hot, carefully add the bread triangles in batches, being careful not to overcrowd the pan. Fry until golden brown and crispy on both sides. This should take about 1-2 minutes per side. Remove the fried bread and place it on a plate lined with paper towels to drain excess oil.
- While the fried bread is still warm, dip each piece briefly into the warm sugar syrup, ensuring both sides are coated. Do not soak for too long, as the bread should remain crispy. Place the syrup-soaked bread on a serving platter.
- To assemble, spoon the prepared rabri generously over each piece of syrup-soaked bread. Ensure even distribution of the thickened milk.
- Finally, garnish the Shahi Tukda by sprinkling 2 tablespoons sliced almonds, saffron and 2 tablespoons chopped pistachios over the top. Serve immediately or chill for a bit before serving.