Bread shahi tukda, an exotic bread pudding, requiring only 25 minutes of cook time, is my favourite dessert recipe when guests arrive uninformed. To me, the name of this dish itself covers the royalty of the recipe. Called by different names, sometimes as Shahi Tukra or as Shahi ka Tukda or merely as Shahi Tukray, this Mughlai dessert coming from the renowned Nawabi cuisine is a hassle-free pudding for me.
My encounter with this delicacy was when we were invited to a friend’s house for the celebration of Eid-ul-Fitr. This was when we were served grand dishes, one of them being the Shahi Toast. As sweet dishes have always been my favourite part of a meal, I enjoyed it a lot and made it a point to know from her the authentic Shahi Tukda recipe. Since then I have been perfecting my skills just to prepare the best Shahi Tukda recipe. Today I am confident enough to share it with you all.
Earlier, I was of the opinion that there’s little or no dissimilarity between Double ka Meetha, a Hyderabadi Shahi Tukda recipe and the original dessert from the Mughal era. However, thanks to my friend, who clarified the matter and briefed me on their difference. Now that I know the prior involves bread baking after dipping in rabri, I wish to prepare the mouth-watering sweet course some other day.
I believe the best way to utilise leftover bread is by going for the recipe of Shahi Tukra, a delectable dessert that makes you celebrate even the little achievements in life. I remember preparing it for the first time when I had an excess of brown bread in my fridge, which was literally abandoned by my family members, as they found it unappealing or rather bland. As I was not willing to discard it, my immediate plan was to try out the Shahi Tukray recipe that I had once learnt from my dearest friend. With it, I was very confident and knew they can never say no to such a royal sweet treat. Although this syrup drenched fried bread pieces in rectangular/triangular shapes, garnished with chopped pistachios and almonds are considered a regal dessert that was perhaps enjoyed by the Kings in the past, it demands simple ingredients. Nowadays, my Diwali is almost incomplete without it.
So you must be thinking what’s special in my sweet course recipe. If you watch intently, you will realise that the dessert is just a healthier version. You can choose between multigrain bread and brown bread if white bread is not what you favour. Another thing is that I have shallow fried them in ghee instead of going for a deep fry. Moreover, to provide it with a touch of royalty, I have added few drops of rose essence to the sugar syrup. If you have guests coming in this weekend, try out the bread pudding for a change and let them appreciate your culinary skills.
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Bread Shahi Tukda - Dessert Recipe
- 5 slices White bread multigrain bread/ brown bread
- Ghee for shallow frying
- 1 cup Rabri homemade
- Almonds chopped into slivers
- Pistachios chopped into slivers
- Saffron Few strands of
How to make Shahi Tukda
- Trim the edges of each bread and cut into rectangular, square shape, triangle shape, I have cut bread in rectangular shape.
- For shallow frying the bread heat 2 tbsp of ghee in a pan, spread it onto the pan and make it slightly hot.
- Once ghee becomes little hot put bread one by one into the pan and shallow fry the bread on medium low flame from both the sides until it becomes golden brown and crisp.
- I am shallow frying the bread you can also deep fry it. Once done take out from the pan and again put some ghee and repeat the same process for rest of the bread slices.
To make sugar syrup:
- Put 1 cup sugar and 1 cup of water in a pan, mix it well and cook it on low flame for 10 minutes to the watch.
- After 10 minutes switch off the flame and take off the pan from the flame.
- Lastly add elaichi/ cardamom powder, few drops of rose essence, mix it well.
- Sugar syrup is ready.
- Pour roasted bread slices one by one into the hot sugar syrup and soak the bread slices evenly with sugar syrup with the help of spoon.
- Once soaked, arrange the soaked sugar syrup bread slices in a serving plate or tray.
- Put the homemade rabri on soaked bread slices.
- Garnish with chopped almonds, pistachios and few strands of saffron.
- You can serve shahi tukra immediately or can keep it in a fridge and serve it chill.