Shahi Tukda (Royal Indian Bread Pudding)

Ingredients

• 6 slices White bread slices (Prefer slightly stale slices; cut into 2‑inch squares)
• 4 tablespoons Ghee (clarified butter) (For frying the bread)
• 1 cup Sugar (For the syrup)
• 1 cup Water (For the syrup)
• 1/2 teaspoon Cardamom powder (Freshly ground for aroma)
• a pinch Saffron strands (Soaked in 1 tbsp warm milk)
• 2 cups Full‑fat milk (Base for the creamy sauce)
• 1/4 cup Condensed milk (Adds richness and sweetness)
• 2 tablespoons Milk powder (Thickens the milk sauce)
• 1 teaspoon Rose water (Adds floral fragrance)
• 2 tablespoons Almonds, sliced (For garnish)
• 2 tablespoons Pistachios, chopped (For garnish)

Instructions

1. Make saffron‑cardamom sugar syrup

   In a saucepan combine 1 cup water, 1 cup sugar, cardamom powder and the soaked saffron strands. Bring to a boil, then simmer until the syrup thickens slightly (about 10 minutes).

   Time: PT10M

   Temperature: 180°C

2. Fry the bread

   Heat ghee in a skillet over medium heat. Fry each bread square until golden brown on both sides, about 2‑3 minutes per side. Transfer to a plate lined with paper towels to drain excess ghee.

   Time: PT5M

3. Soak bread in syrup

   Arrange the fried bread pieces in the baking dish. Pour half of the warm syrup over them, ensuring each piece is well‑coated. Let sit for 5 minutes to absorb.

   Time: PT5M

4. Prepare the creamy milk sauce

   In a clean saucepan, combine the full‑fat milk, condensed milk, and milk powder. Bring to a gentle simmer, stirring continuously for about 5 minutes until the mixture thickens slightly. Add rose water and stir for another 30 seconds.

   Time: PT5M

   Temperature: 90°C

5. Combine milk sauce with soaked bread

   Pour the hot milk sauce evenly over the syrup‑soaked bread in the baking dish. Gently press with a spatula so the sauce penetrates all pieces.

   Time: PT2M

6. Add remaining syrup and garnish

   Drizzle the remaining sugar syrup over the top. Sprinkle sliced almonds and chopped pistachios evenly.

   Time: PT2M

7. Bake the Shahi Tukda

   Pre‑heat the oven to 350°F (175°C). Place the baking dish in the oven and bake for 12‑15 minutes, just until the surface sets and a light golden hue appears.

   Time: PT12M

   Temperature: 350°F

8. Cool and serve

   Remove from oven and let cool for 5 minutes. Serve warm or at room temperature, optionally with a drizzle of extra rose water.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g