Make this favourite Indian dessert, Shahi Tukda (Shahi Tukra), an Indian bread pudding, at your next dinner party or for Eid. My recipe is a quick Shahi Tukda recipe using evaporated milk and condensed milk to have this dessert ready in no time! I also pan fry the bread instead of deep frying but it still tastes AMAZING!
Watch how to make Shahi Tukda video at the end of post for all recipe steps
A favourite Indian dessert is the Indian version of bread pudding – Shahi Tukda (Shahi Tukra). Slices of bread are fried and dipped in a thickened milk sauce and served with slivered nuts. If you haven’t tried this version of bread pudding yet, you better try it right now! Stop what you’re doing and whip up a batch of Shahi Tukda ASAP! Your taste buds will thank you for it!
Shahi Tukda was a Mughlai delicacy and it reigns hearts till this day. It is a rich dessert where slices of bread are deep fried in ghee (clarified butter), dipped in rabdi (reduced, thickened cream), drizzled with sugar syrup, and topped with slivered nuts and dried fruits. Phew! That sounds like a heart attack waiting to happen! I like sweet but I don’t want death by sugar.
So how can you enjoy the rich taste without inducing a sugar coma? Pan fry the bread slices in a mixture of oil and ghee, don’t use a sugar syrup and use evaporated milk to shorten the cooking process. While it’s still not THAT waist friendly, this is certainly a bread pudding you can enjoy on occasion. Perhaps make it this Eid! Or for a dinner party. Or just to indulge a little.
I was off work one day and I had white bread lying around in the kitchen. I’m not a big fan of white bread so I decided to make my favourite white bread dish – Shahi Tukda. Hence I am sharing it with you today! Hope you enjoy it as much as I do!
What’s your favourite type of bread pudding? Drop me a line once you’ve tried Shahi Tukda!
Shahi Tukda (or Tukra) is the Indian equivalent of bread pudding that's been around since Mughal times. It's a rich and decadent dessert but my version is the slightly healthier and far quicker version with evaporated milk, little ghee and pan frying the bread instead of deep frying.
- 1 1/2 cups evaporated milk
- 1/2 cup full fat milk
- 1/4 cup sugar
- 2 cloves
- 2 cardamom
- 1 cinnamon stick, small
- 1 tbsp ghee (clarified butter)
- 2 tbsp oil (neutral like sunflower or canola)
- 6 slices white bread
- sliced almonds and pistachios for garnish
Slice off crusts from bread. Cut each slice diagonally into two triangles.
Combine evaporated milk, milk, sugar, cloves, cardamon and cinnamon in a pot. Simmer for 10-15 minutes until reduced by 1/3rd. Remove from heat and cool.
Pan fry sliced bread pieces in a mixture of ghee and oil. Fry 5-6 at a time, depending on how big your pan is. Fry till slices are golden brown.
Arrange fried bread slices on a flat dish. Pour reduced milk sauce (rabdi) over bread slices, coating them well. Garnish with almonds and/or pistachios. Serve warm.
Watch how to make Shahi Tukda (Indian Bread Pudding)
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