Shahi tukda. Decadent Indian style pudding featuring saffron infused rabri and ghee fried bread dipped in sugar syrup. Perfect way to end a delicious meal!
Do you love bread pudding? The combination of delicious bread and the sweet sauce is simply divine. So how about making the Indian version of this delicious pudding?
This shahi tukda or Indian style bread pudding is a decadent combination of two main elements - saffron rabri and fried bread. Obviously, it’s topped with plenty of almonds and pistachios.
The classic rabri is made by simmering milk over low heat for a long period of time. To shorten the process, I’m going to use a different technique of combining condensed milk, sugar and breadcrumbs along with milk. You’ll need to stir the mixture continuously until it gets a thick consistency. I also like to add a little saffron milk and ground cardamom to the rabri.
To make this shahi tukda, you’ll also need fried slices of bread. Cutting the bread into triangles is the most classic way to prepare your bread. These triangles are then fried in ghee until they’re golden brown.
To make the fried bread a little sweeter, dip them in warm sugar syrup. A simple combo of sugar and water simmered together until it reaches one string consistency.
Finally, assembling this shahi tukda. Place rabri in a bowl, top with fried bread, and sprinkle with lots of your favorite nuts.
A sweet bread pudding to create a flavor explosion in your mouth!
More Pudding Recipes:
- Thai Mango Coconut Pudding
- Rice Pudding Creme Brulee | Kheer (Payasam) Brulee
- Mahalabia with Rose Jelly | Middle Eastern Milk Pudding
- No Bake Caramel Bread Pudding
Ingredients
Saffron milk:
- ▢ 5 saffron threads
- ▢ 3 tablespoons warm milk
Rabri:
- ▢ 2 bread slices
- ▢ 2 cups milk
- ▢ 300 g ¾ can condensed milk
- ▢ 2 tablespoons white sugar
- ▢ ¼ teaspoon ground cardamom cardamom powder
Sugar syrup:
▢ 1 cup water
▢ 1 cup white sugar
▢ ¼ teaspoon ground cardamom cardamom powder
▢ Few saffron threads
▢ 4 bread slices
▢ 2 tablespoons ghee
Decorate:
- ▢ Almond slivers
- ▢ Chopped pistachios
- ▢ Rose petals
Instructions
Saffron milk:
- Combine together saffron and milk in a small bowl. Set aside for 10 minutes.
Rabri:
- Remove the crusts from bread. Tear into small pieces. Place in a food processor and process into fine breadcrumbs. Set aside.
- Place milk in a large saucepan. Bring to a boil. Reduce heat to medium. Add condensed milk, white sugar and breadcrumbs. Cook, stirring continuously, for 10-12 minutes or until the mixture thickens.
- Add saffron milk. Cook, stirring continuously, for another 2 minutes. Add cardamom. Heat through. Allow to cool. Refrigerate until ready to use.
Sugar syrup:
Combine together water and sugar in a small saucepan. Place the pan over low heat and stir to dissolve sugar. Add cardamom and saffron. Simmer for 4-5 minutes until the syrup gets one string consistency. Keep warm.
Remove crusts from bread. Cut each slice into two equal rectangles, so you’ll get 8 rectangles in total. Set aside.
Heat ghee in a small frying pan over medium-high heat. Fry bread slices until they are golden brown on both sides. Set aside.
Assemble:
- Place rabri in a shallow bowl. Dip fried bread in sugar syrup and arrange them in the rabri sauce. Garnish with pistachios, almonds and rose petals.
Nutrition
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Ingredients
Saffron milk:
- ▢ 5 saffron threads
- ▢ 3 tablespoons warm milk
Rabri:
- ▢ 2 bread slices
- ▢ 2 cups milk
- ▢ 300 g ¾ can condensed milk
- ▢ 2 tablespoons white sugar
- ▢ ¼ teaspoon ground cardamom cardamom powder
Sugar syrup:
▢ 1 cup water
▢ 1 cup white sugar
▢ ¼ teaspoon ground cardamom cardamom powder
▢ Few saffron threads
▢ 4 bread slices
▢ 2 tablespoons ghee
Decorate:
- ▢ Almond slivers
- ▢ Chopped pistachios
- ▢ Rose petals
Instructions
Saffron milk:
- Combine together saffron and milk in a small bowl. Set aside for 10 minutes.
Rabri:
- Remove the crusts from bread. Tear into small pieces. Place in a food processor and process into fine breadcrumbs. Set aside.
- Place milk in a large saucepan. Bring to a boil. Reduce heat to medium. Add condensed milk, white sugar and breadcrumbs. Cook, stirring continuously, for 10-12 minutes or until the mixture thickens.
- Add saffron milk. Cook, stirring continuously, for another 2 minutes. Add cardamom. Heat through. Allow to cool. Refrigerate until ready to use.
Sugar syrup:
Combine together water and sugar in a small saucepan. Place the pan over low heat and stir to dissolve sugar. Add cardamom and saffron. Simmer for 4-5 minutes until the syrup gets one string consistency. Keep warm.
Remove crusts from bread. Cut each slice into two equal rectangles, so you’ll get 8 rectangles in total. Set aside.
Heat ghee in a small frying pan over medium-high heat. Fry bread slices until they are golden brown on both sides. Set aside.
Assemble:
- Place rabri in a shallow bowl. Dip fried bread in sugar syrup and arrange them in the rabri sauce. Garnish with pistachios, almonds and rose petals.
