Best Shahi Tukra Recipes

SHAHI TUKRA (INDIAN BREAD PUDDING)

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the bread slices in the hot oil until deep, golden brown; drain on a plate lined with paper towels. Fry the cashews, almonds, and pistachio nuts in the hot oil until golden brown; remove from oil and set aside to cool. Chop roughly.
• Bring the milk to a gentle boil in a heavy-bottomed pan over medium-low heat; continue boiling until the volume of milk reduces by about half. Pour the evaporated milk into the pan and add the sugar, cardamom, and saffron; simmer together 5 to 10 minutes. Remove from heat and allow to cool completely.
• Arrange the fried bread pieces in a shallow dish large enough to allow them to be laid in a single layer. Evenly pour the milk mixture over the bread. Scatter the chopped nuts over the bread. Chill in refrigerator until completely cold, 1 to 2 hours.

SHAHI TUKRA (RICH BREAD PUDDING)

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.

SHAHI TUKRA (SWEET BREAD DESSERT)

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry the bread squares in the oil until crispy and brown; remove to a plate lined with paper towels to drain.
• Stir the milk and sugar together in a saucepan; bring to a boil and reduce heat to medium-low. Add the cardamom pods, cloves, cinnamon sticks, and saffron; simmer together for 15 minutes. Remove and discard the whole spices. Set the mixture aside to cool to room temperature.
• Arrange the bread in a flat-bottomed serving dish. Gently pour the milk mixture over the bread until all pieces are covered. Chill in refrigerator 2 to 3 hours. Garnish with the almonds to serve.

-- SHAHI TUKRA --

Steps:

• Remove bread edges and cut bread into triangle or square shape slices.
• Toast them in oven at 200°F (93.3333°C) until dry. This process takes out moisture from bread which helps to absorb less ghee when deep frying. used to sun dry the bread or use couples of days old bread.
• Boil milk in a heavy bottomed pan and then reduce heat to simmer and cook until milk reduces to ¾ to its original quantity. Keep stirring milk to avoid solids sticking to the bottom and burning. Add half of cardamom powder and keep them aside.
• Toast nuts in ghee and keep them aside.
• In batches, deep fry dried bread slices in ghee to golden brown color and place them on absorbent paper.
• In another pan, boil sugar and water until the syrups thickens little bit. Add remaining cardamom powder.
• Add few fried bread slices to sugar syrup until bread slices are soft. Arrange softened slices in a serving bowl.
• Do previous step with the remaining fried bread slices in batches. Discard syrup if there is any left over or use it for other recipes.
• Pour warm milk on softened bread slices and garnish with toasted nuts.
• Serve warm or chilled depending on your preference. I like warm though.

SHAHI TUKRA

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a half-sheet tray with parchment paper and spray with cooking spray.
• Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment and beat until fluffy. Add the eggs one by one and mix until just combined. Sift together the flour, cardamom powder, baking powder, baking soda and salt into a bowl. Add the flour mixture, milk and nuts to the stand mixer and mix on low speed until just combined (do not overmix). Pour the batter into the prepared sheet tray and spread evenly with a spatula. Bake until golden, 25 to 30 minutes. Allow to cool to room temperature.
• For the rabri: Add 1/4 cup water to a large Dutch oven or heavy-bottomed pot (this prevents the milk from getting burnt). Pour in the cream, milk, milk powder, cardamom and saffron and turn the heat on to medium-high. Bring to a boil, stirring constantly, then reduce to a simmer and cook over medium-low heat until the milk is reduced by almost half, about 20 minutes. Add the condensed milk and cook, stirring constantly, until the consistency is thick, just a couple more minutes.
• Heat 1 inch melted ghee in a 14-inch cast-iron pan to 350 degrees F. Line a sheet tray with paper towels.
• Cut the cake into squares using a 2-inch square cutter. Fry each piece of cake in the ghee until golden on both sides, about 2 minutes per side. Drain on the paper towels.
• Pour some of the warm rabri onto a large serving platter and top with the fried cake pieces. Drizzle more rabri on the cake pieces.
• Garnish the platter with the chopped mixed nuts, gold leaf, edible flowers, mint leaves and pomegranate seeds.