Шахи тукда
Royal bread pudding made with saffron milk, fried bread, nuts, and khoya. Often garnished with gold leaf and dried fruits.
5 ingredients
6 steps
Ingredients
- 16 slices white bread (crusts removed)
- 24 tbsp ghee for frying
- 3For rabri: 1 litre full-fat milk, 1/4 cup sugar, 15 saffron strands, 1/4 tsp cardamom powder, 1 tsp rose water
- 4For sugar syrup: 1 cup sugar, 1 cup water, 4 cardamom pods
- 5For garnish: 2 tbsp slivered pistachios, 2 tbsp slivered almonds, dried rose petals, edible gold leaf (optional)
Instructions
- 1Make rabri: boil milk then simmer on low heat stirring regularly until reduced by half — about 30 minutes. Add sugar, saffron and cardamom. Continue to cook until very thick. Add rose water and set aside.
- 2Make sugar syrup by boiling sugar, water and cardamom until sugar dissolves. Keep warm.
- 3Cut bread slices diagonally into triangles. Fry in ghee until golden and crisp on both sides.
- 4Dip fried bread triangles in warm sugar syrup for 10-15 seconds each. Arrange in a shallow serving dish.
- 5Pour warm rabri generously over the bread.
- 6Garnish with slivered pistachios, almonds, rose petals and edible gold leaf. Serve warm or at room temperature.