Step-by-Step Guide to Prepare Perfect shahi Tukda (rich bread pudding)

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The ingredients needed to make shahi Tukda (rich bread pudding):

1. Take 1 For the litre full-cream milk
2. Take 1 can (400gm) sweetened condensed milk1 tsp cardamom6-8 slices of raisin toast/bread1/2 cup raisins/sultanasGhee to deep fry the breadBlanched almond slivers to garnish:

It's right on the list of top fav. Shahi Tukda or Shahi Tukra is an Indian bread pudding, which is made with golden fried bread soaked in a rich, saffron induced custard sauce. Its origins are from the Mughal era, and it quite literally means 'piece of royalty', indicating the richness of this Indian / Pakistani dessert. Remove from the ghee and drain well on paper towels.

Steps to make shahi Tukda (rich bread pudding):

1. Mix the milk and condensed 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 ghee 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

Its origins are from the Mughal era, and it quite literally means 'piece of royalty', indicating the richness of this Indian / Pakistani dessert. 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.

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