Decadent Shahi Tukda: Royal Indian Bread Pudding Recipe

Ingredients

  • 6 slices of bread
  • 1 cup of sugar
  • 2 cups of water
  • 4 cups of milk
  • 1/2 cup of condensed milk
  • 1/2 teaspoon of cardamom powder
  • 1/2 cup of chopped nuts (almonds, pistachios, cashews)
  • 1/2 cup of ghee (or clarified butter)
  • A few strands of saffron
  • Edible silver leaf for garnish (optional)

Steps and instructions

  1. Trim the edges of the bread slices and cut them into two triangles or squares as per your preference.
  2. Heat the ghee in a frying pan and fry the bread slices until golden brown. Be careful not to burn them. Once done, drain and set them aside.
  3. In a separate pan, add the sugar and water, and bring to a boil to make the sugar syrup. Keep boiling until the syrup becomes sticky.
  4. Now, add the cardamom powder and saffron strands to the sugar syrup and stir well. Turn off the heat and keep it aside.
  5. In another pan, bring the milk to a boil. Keep stirring and let it reduce to half its volume.
  6. Add the condensed milk to the reduced milk and stir well. Let it simmer for a few minutes.
  7. Dip the fried bread slices in the sugar syrup and arrange them in a serving dish.
  8. Pour the milk mixture over the bread slices ensuring they are fully soaked. Allow them to sit for a few minutes so that they absorb the milk mixture.
  9. Garnish with the chopped nuts and edible silver leaf, if using.
  10. Shahi Tukda can be served warm or chilled. If you prefer to serve it chilled, refrigerate for a few hours before serving.

Tools for making

  • Frying Pan - Used to fry the bread slices.
  • Pan - Used to make the sugar syrup and reduce the milk.
  • Serving Dish - Used to arrange and serve the Shahi Tukda.
  • Spatula - Used for flipping and removing the bread slices from the frying pan.
  • Whisk - Used to stir the milk mixture and ensure it is smooth.
  • Knife - Used to trim the edges of the bread slices and chop the nuts.
  • Measuring Cup - Used to accurately measure the sugar, water, milk, and condensed milk.
  • Spoons - Used for stirring various ingredients and serving the Shahi Tukda.
  • Tongs - Used to dip the fried bread slices into the sugar syrup.
  • Grater - Used to grate the cardamom pods for obtaining cardamom powder.

Recipe variations

  • Instead of regular bread, use whole wheat bread or multigrain bread for a healthier option.
  • Replace the bread with slices of puff pastry for a flaky and crispy crust.
  • Add a layer of flavored rabri (thickened milk) between the bread slices for an extra richness.
  • For a vegan version, use plant-based milk such as almond milk or coconut milk instead of regular milk.
  • Experiment with different flavors by adding rosewater, cardamom, or cinnamon to the milk mixture.
  • Try using different nuts like walnuts, hazelnuts, or pine nuts for the garnish.
  • To make it more indulgent, drizzle some chocolate syrup or caramel sauce over the Shahi Tukda.
  • Add a layer of fresh fruits like sliced mangoes or strawberries for a fruity twist.
  • For a gluten-free option, use gluten-free bread or gluten-free puff pastry.
  • Instead of deep-frying the bread, you can toast it in the oven or use an air fryer for a healthier alternative.

Recipe overview

Shahi Tukda, also known as Double Ka Meetha, is a popular Indian dessert that originated from the royal kitchens of the Mughal Empire. Its name translates to "royal piece" in English, fitting for a dessert that is so rich and luxurious. The recipe involves deep frying bread slices until they are crispy, soaking them in sugar syrup, and then drenching them in a creamy, reduced milk sauce called Rabdi. The final dish is garnished with a generous sprinkling of nuts and an optional silver leaf. Making Shahi Tukda involves several steps, but they are all quite straightforward. You will be making a simple sugar syrup, reducing milk to a thick sauce, and frying bread slices. Though it's a bit time-consuming, the end result is certainly worth the effort. This dessert is a perfect blend of crunchy and creamy textures with the right amount of sweetness, making it a favorite during festivals and special occasions. Enjoy this royal treat either warm or chilled. If you love indulgent desserts, then this Shahi Tukda recipe is definitely for you.

Common questions

  1. Can I use any type of bread for Shahi Tukda?

    You can use any type of bread for this recipe. However, it is recommended to use white bread or milk bread for the best results.

  2. Can I use almond milk or any other non-dairy milk instead of regular milk?

    Yes, you can use almond milk or any other non-dairy milk as a substitute for regular milk. However, keep in mind that it may slightly alter the taste and texture of the dish.

  3. Is it necessary to use ghee?

    Ghee adds a rich flavor to Shahi Tukda, but if you prefer a lighter version, you can use butter or cooking oil instead.

  4. Can I reduce the amount of sugar?

    Yes, you can adjust the amount of sugar according to your taste preferences. However, keep in mind that the sugar syrup plays a crucial role in sweetening and moistening the bread slices.

  5. Can I add other toppings or flavors?

    Absolutely! You can experiment with different toppings such as rose petals, dried fruits, or even a drizzle of chocolate syrup to add your own twist to the dish.

Serving dishes and utensils

  • Frying pan - for frying the bread slices
  • Pan - for boiling the sugar syrup
  • Pan - for reducing and simmering the milk mixture
  • Serving dish - to arrange and serve the Shahi Tukda
  • Spatula - for flipping and removing the fried bread slices
  • Stirring spoon - for stirring the sugar syrup, milk, and condensed milk
  • Knife - for trimming the bread slices and chopping nuts
  • Measuring cup - for measuring the sugar, water, milk, and condensed milk
  • Grater or mortar and pestle - to crush the cardamom pods and extract the powder
  • Refrigerator - to chill the Shahi Tukda if desired

Origin stories

Shahi Tukda, a royal dessert as it is often called, has an intriguing story linked to the Mughal era. The origins of this velvety sweet dish trace back to the opulent kitchens of the Mughals, where the culinary expertise of the chefs turned even a simple bread pudding into a regal treat. It's said that the Mughal emperors had a particular penchant for desserts and the royal chefs would experiment with various ingredients to create something new and delightful. The Shahi Tukda, with its rich flavors of milk, fried bread, sugar syrup, and a generous garnishing of dry fruits, was one such creation that quickly gained popularity and continues to be a beloved dessert across the Indian subcontinent. The name itself, translating to 'Royal Piece', reflects the royal roots of this delicious dessert.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.