SHAHI TUKRA (INDIAN BREAD PUDDING)
This is a very famous Hyderabadi dish and is a very simple, but rich dessert. It is great for a large dinner party as the recipe can be easily multiplied to make more. It is best eaten chilled. If available, you can add a few drops of Kewra essence to the milk mixture once it has cooled.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 2h55m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 324.3 calories, Carbohydrate 37 g, Cholesterol 6.1 mg, Fat 17.8 g, Fiber 1.3 g, Protein 5.6 g, SaturatedFat 3.2 g, Sodium 233.2 mg, Sugar 23.1 g
SHAHI TUKRAY (INDIAN BREAD PUDDING)
A rich and creamy Indian dessert. Garnish with sliced almonds or pistachios. Serve warm, at room temperature, or put in the fridge overnight.
Provided by Tooba1980
Categories World Cuisine Recipes Asian Indian
Time 1h46m
Yield 8
Number Of Ingredients 5
Steps:
- Combine half-and-half, sugar, and condensed milk in a large pot over medium-low heat. Bring to a gentle boil; simmer until reduced by half, about 55 minutes.
- Dissolve 2 slices of bread in the half-and-half mixture; blend mixture with an immersion blender until thickened.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a deep-fryer or large saucepan. Fry remaining bread slices in batches until golden brown, about 1 minute per side. Drain on paper towels.
- Slice bread diagonally; layer slices in a 9x12-inch baking dish. Pour in enough of the half-and-half mixture to evenly soak the slices.
- Bake in the preheated oven until bubbly, about 20 minutes. Flip bread slices and continue baking, about 5 minutes.
Nutrition Facts : Calories 706.7 calories, Carbohydrate 110.5 g, Cholesterol 61.1 mg, Fat 25.5 g, Fiber 1.4 g, Protein 11.8 g, SaturatedFat 12.4 g, Sodium 498 mg, Sugar 79.2 g
A SHAHI TUKRA RECIPE
Truly a royal dessert, as its name suggests, shahi tukra is an Indian bread pudding with dry fruits and flavored with cardamom.
Provided by Petrina Verma Sarkar
Categories Dessert
Time 1h15m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1036 kcal, Carbohydrate 83 g, Cholesterol 226 mg, Fiber 3 g, Protein 16 g, SaturatedFat 45 g, Sodium 281 mg, Sugar 63 g, Fat 74 g, ServingSize One tray (6 servings), UnsaturatedFat 0 g
SHAHI TUKRA (RICH BREAD PUDDING)
Truly a royal dessert, as its name suggests, Shahi Tukra is a rich bread pudding with dry fruits, flavored with cardamom. It's simple to make and a great dessert for times when you're in a hurry.
Provided by roja khan
Categories Pakistani
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- add milk in a thick-bottomed pan and boil till 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 fire.
- Cut the crusts off from the slices of bread/raisin toast and quarter the slices.
- Heat the oil on a medium flame.
- Deep fry the pieces of bread in it till they are crisp and golden. Drain 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 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 --
Shahi tukra recipe - a rich, royal Mughlai dessert of fried sugar syrup coated bread topped and soaked with fragrant creamy sweet thickened milk or rabri and garnished with dry fruits.
Provided by marium_hamid
Categories Low Cholesterol
Time 35m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Remove bread edges and cut bread into triangle or square shape slices.
- Toast them in oven at 200°F (93.3333°C) until dry. This process takes out moisture from bread which helps to absorb less ghee when deep frying. used to sun dry the bread or use couples of days old bread.
- Boil milk in a heavy bottomed pan and then reduce heat to simmer and cook until milk reduces to ¾ to its original quantity. Keep stirring milk to avoid solids sticking to the bottom and burning. Add half of cardamom powder and keep them aside.
- Toast nuts in ghee and keep them aside.
- In batches, deep fry dried bread slices in ghee to golden brown color and place them on absorbent paper.
- In another pan, boil sugar and water until the syrups thickens little bit. Add remaining cardamom powder.
- Add few fried bread slices to sugar syrup until bread slices are soft. Arrange softened slices in a serving bowl.
- Do previous step with the remaining fried bread slices in batches. Discard syrup if there is any left over or use it for other recipes.
- Pour warm milk on softened bread slices and garnish with toasted nuts.
- Serve warm or chilled depending on your preference. I like warm though.
Nutrition Facts : Calories 120.5, Fat 4.7, SaturatedFat 1.1, Cholesterol 3.4, Sodium 84.6, Carbohydrate 18.2, Fiber 0.4, Sugar 10.9, Protein 2
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