I am a complete sucker for Shahi Tukray. This incredible South Asian bread pudding uses fragrant spices, a rich condensed milk base and tender bread slices soaked in a delicious sugar syrup. The name in itself means “Royal Piece” and I am not entirely sure, but I do feel like the name does contribute to my fondness of the dessert. The recipe also calls for your favorite dried fruits with pistachios and almonds being the most commonly used ones.
This recipe is so simple and easy to make, and to be honest, the only difficult part is perhaps how long it takes to get ready. Since I had the time on the night before Eid, I decided to make it without any shortcuts. I boiled the milk for almost 3 hours until it reached the right consistency. Depending on the milk you use and the flame, this time could vary for you.
Every time I make Shahi Tukray, I feel like there are two main ingredients that make or break this recipe.
Two Ingredients That Make of Break Shahi Tukray:
- Fresh Cream
If you are using whole fat milk then you do not necessarily have to add fresh cream. But I love cream, and I like to add a little bit of fresh cream as well to get that smooth custard-like texture. - Cardamom
Whether you are whole cardamoms or cardamom powder, the aroma that it infuses in this dessert is divine. I personally like to use whole ones and I slightly crush the seeds in a pestle before adding them in.
If you have not yet tried out this recipe, I highly suggest that you do. It’s a light and delectable dessert that will win over all of your family and friends. It is easily my instant go-to recipe for gatherings and dinners.
Shahi Tukray – Easy, Authentic & Fail-Safe
12-16
servings20
minutes3
hoursThe simplest and easiest recipe for authentic Shahi Tukray. Wow your guests and loved ones with this delicious dessert that comes together beautifully.
Keep your device screen on
Ingredients
10 slices of white bread
2-3 tbsp butter
- Sugar Syrup
1 cup sugar
1 cup water
1-2 cardamom pods OR 1/2tsp cardamom powder
- Milk Base
2L whole milk
200g fresh/heavy cream
3 cardamom pods OR 1 tsp cardamom powder
4-5 tbsp granulated sugar
5-7 almonds (thinly sliced)
8-10 pistachios (thinly sliced)
a pinch of saffron (OPTIONAL)
- Garnishing
thinly sliced almonds
thinly sliced pistachios
Directions
- Add your milk, sugar, nuts, and cardamom to a heavy bottomed pan. Place on low heat and cook for about 2.5 hours while stirring occasionally. I stir it every 30 minutes or so, making sure to scrape off the sides and incorporate them in the mixture.
- Once your milk reduces to about half (about an hour or so later), add in the cream and stir well to combine.
- Continue cooking the milk on low heat until it thickens and reduces to about 1/3rd or 1/4th the original quantity. You should notice that the colors has changed to a light yellow and the mixture is thick, almost like custard.
- In a separate pot, add your ingredients to prepare the sugar syrup. You do not need to thicken it. The syrup is ready once the sugar dissolves and the mixture begins boiling.
- Prepare your bread slices by cutting off the sides and halving each slice into two to make the signature triangle shapes for Shahi Tukray.
- In a saucepan, add about a tablespoon of butter and toast your bread slices until golden and crisp on both sides.
- Assembly
- Now, using a spatula or slotted spoon, dip your bread slices in the sugar syrup for 1-2 seconds on both sides. You do not have to soak it for long since the bread absorbs the syrup rather quickly.
- Place the bread slices in your serving dish in any pattern you desire. Repeat the process with your remaining slices of bread
- Once all of your bread slices are soaked and placed in the dish, gently pour the hot milk base over the bread. Make sure to cover them completely. The bread will soak up the milk mixture as well so make sure to add a little extra to account for that.
- Garnish with almonds and pistachios. Your delectable Shahi Tukray are ready.
- Place in a cool area or the fridge until it is time to serve.
