Shahi Tukda (Royal Indian Bread Pudding)
Shahi Tukda (Royal Indian Bread Pudding) is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by Foodies Corner on YouTube.
Prep: 20 min | Cook: 48 min | Total: 1 hr 23 min
Cost: $7.00 total, $1.75 per serving
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
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
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
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
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
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
Add remaining syrup and garnish
Drizzle the remaining sugar syrup over the top. Sprinkle sliced almonds and chopped pistachios evenly.
Time: PT2M
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
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
Dietary info: Vegetarian
Allergens: Milk, Wheat, Nuts
Ingredient Substitutions
- Instead of White bread slices: Brioche, French baguette (cut into pieces)
- Instead of Ghee (clarified butter): Unsalted butter, Vegetable oil
- Instead of Sugar: Jaggery (adjust quantity), Honey (use less)
- Instead of Cardamom powder: Ground cardamom pods
- Instead of Saffron strands: Turmeric (for color only), Food‑grade yellow coloring
- Instead of Full‑fat milk: Evaporated milk, Almond milk (will change flavor)
- Instead of Condensed milk: Sweetened condensed coconut milk
- Instead of Milk powder: All‑purpose flour (1 tsp, for thickening)
- Instead of Rose water: Kewra water
- Instead of Almonds, sliced: Cashews, Pistachios
- Instead of Pistachios, chopped: Almonds, Cashews
Equipment Needed
- Skillet or deep frying pan
- Saucepan
- Baking dish (8‑inch square)
- Whisk
- Spatula or wooden spoon
- Measuring cups & spoons
- Knife
- Plate or tray (for draining fried bread)
- Oven
Critical Steps — Do Not Skip
- Frying the bread to a perfect golden color without burning.
- Soaking the fried bread thoroughly in the saffron‑cardamom syrup.
- Baking just long enough to set the dessert while keeping it moist.
Chef Tips from the Video
- A pinch of edible silver leaf adds a festive look.
- For extra richness, replace half the milk with heavy cream.
Troubleshooting
Bread becomes soggy and falls apart.
Use day‑old bread, fry until crisp, and do not over‑soak with syrup.
Top layer burns during baking.
Lower oven temperature to 325°F and keep a close eye on the last few minutes.
Dessert tastes bland.
Increase cardamom or add a few extra drops of rose water; adjust sugar level in syrup.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Can sit at room temperature for up to 1 day.
Make-Ahead Tips
- Prepare the sugar syrup and milk sauce a few hours ahead and keep them warm.
- Fry the bread and store in a single layer on paper towels; re‑heat briefly before assembling.
Last updated: August 21, 2026
