Shahi Tukra (Indian Bread Pudding)
Recipe information
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Cooking:
10 min.
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Servings per container:
8
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Source:

Ingredients for - Shahi Tukra (Indian Bread Pudding)

1. Oil for deep frying - 1 quart
2. White bread, crusts removed and cut into 4 squares - 8 slices
3. Cashews - ¼ cup
4. Sliced almonds - ¼ cup
5. Pistachio nuts - 2 tablespoons
6. Whole milk - 1 ¼ cups
7. Evaporated milk - 5 tablespoons
8. White sugar - ¾ cup
9. Ground cardamom - 1 teaspoon
10. Saffron - 1 pinch

How to cook deliciously - Shahi Tukra (Indian Bread Pudding)

1. Stage

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. Stage

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. Stage

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.