Indian Bread Pudding With Cardamom Sauce Food

A SHAHI TUKRA RECIPE

Steps:

• Mix the milk and condensed milk in a thick-bottomed pan and boil it until it reduces to half its original volume. Stir frequently to prevent from burning the milk.
• When it is done add the cardamom, mix well and remove from the heat.
• Cut the crusts off from the slices of bread/raisin toast and quarter the slices.
• Heat the ghee on a medium flame. Deep fry the pieces of bread in it till they are crisp and golden. Drain them on paper towels.
• In the same ghee, sauté the raisins till they puff up. Remove from the ghee and drain well on paper towels.
• Put a layer of bread pieces at the bottom of a flat serving dish and top them with the thickened milk mixture. Keep adding layers of bread and the milk mixture alternating as you go, till all the bread and milk mixture is used up.
• Garnish the dish with the raisins and almond slivers, chill for an hour and serve.

SHAHI TUKRA (INDIAN BREAD PUDDING)

Steps:

• 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.
• 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.
• 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.

INDIAN BREAD PUDDING (DOUBLE KA MEETA)

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place bread triangles onto a baking sheet and toast in the preheated oven until lightly browned and dry, about 5 minutes per side.
• Heat vegetable oil in a large skillet over medium heat. Fry bread triangles, working in batches, until golden brown, 2 to 4 minutes. Remove bread with a slotted spoon and drain on a paper towel-lined plate.
• Whisk sugar, water, and cardamom together in a saucepan; cook over medium heat until syrup has reduced slightly, 10 to 15 minutes. Dip bread triangles into syrup until fully soaked and transfer to a plate.
• Simmer milk in a heavy-bottomed saucepan over medium-low heat. Transfer soaked bread triangles to the simmering milk; cook over low heat until the milk is absorbed into the bread and the fat separates, 10 to 15 minutes. Stir in raisins. Garnish with almonds and cashews.

APPLE-CHAI SPICED BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray an 8-inch square baking dish with nonstick cooking spray. Place cubed bread inside of dish and set aside.
• Bring milk, cardamom pods, allspice berries, cinnamon, and nutmeg to a simmer in a saucepan over medium-low heat; simmer for about 5 minutes. Remove from heat and let cool for 15 minutes. Strain milk into a bowl to remove large spices.
• Heat 4 tablespoons butter in a saute pan over medium-high heat. Saute apple in the hot butter until tender, about 5 minutes. Turn off heat and add 1 cup brown sugar, vanilla extract, and caramel extract. Stir until sugar is melted. Pour over bread cubes and toss until evenly distributed.
• Beat eggs and cooled, spiced milk together in a mixing bowl using an electric mixer. Pour over the bread mixture. Allow bread to soak up mixture, 10 to 15 minutes, lightly tapping down bread cubes as needed so egg mixture can soak in.
• Sprinkle remaining 1/4 cup brown sugar over the bread pudding. Melt remaining butter in a microwave-safe dish in a microwave, 15 to 30 seconds. Drizzle over brown sugar.
• Bake in the preheated oven until set and a toothpick inserted into the center comes out clean, 45 to 60 minutes. Serve warm or cold.

CURRANT CARDAMOM BREAD PUDDING

Steps:

• Mix eggs, butter, apple syrup, sugar, vanilla extract, cinnamon, nutmeg, cardamom, and salt. together in a large bowl. Stir in half and half and milk. Place cubed bread and currants into a large baking dish. Stir in the egg mixture until bread is evenly coated. Cover and refrigerate for 30 minutes.
• Preheat an oven to 350 degrees F (175 degrees C). Uncover the baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

INDIAN BREAD PUDDING WITH CARDAMOM SAUCE

Steps:

• Preheat oven to 400 degrees.
• To prepare pudding, trim crusts from bread. Arrange bread slices in a single layer on a baking sheet; brush with melted butter. Bake at 400 degrees for 8 minutes or until toasted.
• Remove bread from oven; cool 5 minutes on a wire rack. Cut each slice 4 squares. Arrange squares in overlapping rows in an ll-by-7-inch baking dish coated with cooking spray.
• Combine evaporated milk, 3 tablespoons sugar, and rose- flower water, if desired, stirring well with a whisk. Pour mixture evenly over bread. Cover with foil; chill 30 minutes or up to 4 hours.
• Preheat oven to 350 degrees.
• Bake pudding, covered, at 350 degrees for 15 minutes.
• To prepare sauce, combine 2 tablespoons sugar and egg yolks in a medium bowl, stirring well with a whisk. Heat whole milk in a small, heavy saucepan over medium heat to 180 degrees or until tiny bubbles form around the edge (do not boil). Gradually add hot whole milk to egg yolk mixture, stirring constantly with a whisk.
• Place milk mixture in pan; cook over low heat 6 minutes or unti1 mixture coats the back of a spoon, stirring constantly with a whisk. Remove from heat; stir in cardamom.
• Place pan in a large ice- filled bowl for 5 minutes or until sauce cools to room temperature, stirring occasionally.
• Arrange 6 warm bread pudding squares on each of 6 dessert plates. Top each serving with about 2 1/2 tablespoons sauce and about 1/2 teaspoon pistachios.

WEST INDIAN BREAD PUDDING

Steps:

• Combine the bread cubes and raisins.
• In a separate bowl, combine the remaining ingredients, and pour over the bread cubes.
• Stir gently to mix, and let the mixture sit for 10 minutes.
• Coat a 1 1/2 quart casserole dish with nonstick cooking spray.
• Spread the bread mixture evenly in the dish, and bake at 350 degrees for 50 to 60 minutes, or until a sharp knife inserted in the center comes out clean.
• Let stand for 10 minutes.
• Serve warm, and refrigerate any leftovers.

INDIAN RICE PUDDING WITH CARDAMOM

Steps:

• Bring milk& cream to boil over low heat.
• Add rice; simmer 1 hour- or until rice is cooked& milk has reduced& thickened.
• Stir in sugar, cardamom& coconut.
• (Will keep 5 days in refrigerator).
• Serve warm or cold, garnished w/raisins& almonds.

MANGO CARDAMOM BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x11 inch baking dish.
• Toss together the pieces of bread and mango, and place in the prepared baking dish. In a medium bowl, whisk together the sugar, eggs, milk, vanilla and cardamom. Pour over the bread. Dot with small pieces of butter.
• Bake for 45 to 50 minutes in the preheated oven, or until slightly puffed and golden brown.