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.
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Eva Korantemaa
[email protected]This recipe was a bit too sweet for my taste, but overall it was still a good bread pudding. I would probably reduce the amount of sugar in the syrup next time.
Hoor Shehzadi
[email protected]So easy to make and turned out so well! The bread pudding was moist and flavorful, and the syrup was the perfect amount of sweetness. I'm definitely adding this to my regular dessert rotation.
Gary Newman
[email protected]Made this for a dinner party and it was a hit! Everyone loved the unique flavor and texture. The bread pudding was rich and decadent, without being too heavy. I especially appreciated the detailed instructions, which made the process foolproof.
PZNOOB
[email protected]This shahi tukra recipe was absolutely delightful! The bread pudding was incredibly moist and flavorful, with a perfect balance of sweetness and spice. The saffron and cardamom added a lovely aromatic touch. I followed the recipe exactly and it turne