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
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 TUKDA
Enjoy a classic Mughal dessert of fried bread slices, steeped in sweetened cardamom milk, scented with saffron and rosewater and topped with chopped nuts
Provided by Roopa Gulati
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- Put the saffron in a small bowl with 2 tbsp warm water and set aside for 1 hr. Meanwhile, grind the cardamom seeds to a powder with the caster sugar using a pestle and mortar.
- Remove the crusts from the bread and cut the slices in half diagonally.
- Pour the oil in a high-sided frying pan, until it's 2cm deep, and place over a medium heat. Once the oil reaches 180C, or when a cube of bread browns in 30 seconds, carefully add the bread slices in batches, and cook until golden on both sides. Drain on kitchen paper and set side.
- Heat the milk and ground cardamom mixture in a wok or karahi over a medium-high heat, stirring occasionally. Once it comes to a boil, turn the heat to medium, and continue cooking the milk for about 15 mins, stirring often, until it's reduced by half.
- Mix a ladleful of hot milk with the cream in a bowl, then pour it back into the pan. Stir in the saffron and its soaking water, and enough rose water to lend a soft floral flavour.
- Add the fried bread in a single layer to the creamy milk - you will probably need to do this in two batches. Soften the bread over a low heat for 2-3 mins, then remove with a slotted spoon and arrange in a single layer on a serving plate.
- Turn the heat to medium and reduce the milk left behind in the pan for a few mins, stirring all the time until creamy - it should have the consistency of double cream.
- Leave the milk to cool and thicken for 15 mins, and then spoon it over the bread. Chill overnight so that the bread softens.
- Sprinkle with the chopped almonds and silver leaf, if using, for a special occasion. Serve chilled.
Nutrition Facts : Calories 589 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 0.64 milligram of sodium
-- 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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- In a thick bottom pot, add in the milk, sweetened condensed milk, sugar, cardamom pods and saffron strands. Turn the heat to a medium and bring to a boil, stirring occasionally so it does not stick or burn
- When it comes to a boil reduce the heat to low and continue a low simmer until it reduces by about half. This will take about 10-15 minutes. Continue to stir on occasion.
- Add in the milk powder and stir until smooth. Remove the cardamom pods. Set the milk mixture aside.
- The bread crusts should be removed and you can make a shape like either a triangle or 4 squares. I cut them diagonally to make triangles.
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