Name: Shahi Tukra (Indian Bread Pudding)
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Oil for deep frying - 1 quart; White bread, crusts removed and cut into 4 squares - 8 slices; Cashews - ¼ cup; Sliced almonds - ¼ cup; Pistachio nuts - 2 tablespoons; Whole milk - 1 ¼ cups; Evaporated milk - 5 tablespoons; White sugar - ¾ cup; Ground cardamom - 1 teaspoon; Saffron - 1 pinch

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.