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Shahi Tukray is a traditional Pakistani dessert made with fried bread slices soaked in cardamom & saffron infused milk. A Desi version of a bread & butter pudding. 
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5 from 1 vote

Shahi Tukray

Shahi Tukray is a traditional Pakistani dessert made with fried bread slices soaked in cardamom & saffron infused milk. A Desi version of a bread & butter pudding. 
Prep Time2 hrs
Cook Time1 hr 30 mins
Total Time3 hrs 30 mins
Course: Dessert
Cuisine: Indian, Pakistani
Servings: 8 people
Calories: 5800kcal
Author: Kiran

Ingredients

  • 1 litre full-fat milk
  • ½ teaspoon crushed cardamom seeds elaichi
  • 1 ½ cups sugar
  • 1 cup cream
  • 2-3 strands of saffron optional
  • Pinch yellow food color not required if using saffron
  • 3 tablespoon almonds crushed
  • 3 tablespoon pistachios crushed
  • 10 – 12 slices of large loaf bread or 15 - 18 slices of normal size bread, preferably 1-2 days old
  • Oil for deep frying

Instructions

  • Crush cardamom seeds in a small mortar or pestle. Alternatively use a coffee grinder (completely cleaned) or a rolling pin.
  • Add crushed cardamom seeds to milk. Heat on low-medium heat till it comes to boil.
  • Turn heat to low and let it simmer for 45 minutes – 1 hour. Keep stirring occasionally to ensure that the milk does not burn. The longer the milk is cooked, it will start reducing and changing color from white to off-white/cream. 
  • Add sugar and cream to milk. Stir with a whisk to make sure the sugar dissolves and cream is mixed properly. Let it simmer for 10 - 15 minutes, stirring every few minutes.
  • Dissolve saffron (if using) in a tablespoon of milk and then add it to the hot milk mixture. Let it simmer for 2-3 minutes to let the flavor infuse. Add a pinch of yellow food color if required.
  • Crush almonds and pistachios and set aside. Add half of the nuts mixture in the milk and set aside the rest for layering and garnish. Turn off heat and set aside milk
  • Cut the crusts of the bread. (Don’t throw away the edges – use them as breadcrumbs in some other recipe). Cut the bread slice into triangles or squares based on the dish / style you prefer. I prefer square because it’s far easier to layer in a square or rectangle dish.
  • Heat oil and deep fry the bread pieces. Use a slotted spoon to remove bread and drain on kitchen towels.
  • Take a glass dish and start layering with fried bread, sweetened milk & nuts.
  • First put a layer of bread, then add milk to soak. Sprinkle some nuts and then start layering with bread, milk and topping with nuts. Sprinkle nuts for every layer and then on the top as per your preference.
  • Cover with cling wrap and then chill in the refrigerator for at least 3-4 hours and serve cold. The shahi tukray taste best when they are soaked in the milk properly, so choose a shallow rectangle dish. If using a deep dish, move the bread slices from top to bottom, and bottom to top after an hour of chilling to let them soak the milk properly. 

Notes

Day old bread is best for making Shahi Tukray as fresh bread absorbs a lot of oil. Buy a large loaf preferably from the bakery - they are easier to handle and fry. Make sure you keep an eye on the milk when it is on simmer - it can burn.

Nutrition

Calories: 5800kcal
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