Shahi Tukra Indian Bread Pudding Recipes

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SHAHI TUKRAY (INDIAN BREAD PUDDING)



Shahi Tukray (Indian Bread Pudding) image

A rich and creamy Indian dessert. Garnish with sliced almonds or pistachios. Serve warm, at room temperature, or put in the fridge overnight.

Provided by Tooba1980

Categories     World Cuisine Recipes     Asian     Indian

Time 1h46m

Yield 8

Number Of Ingredients 5

1 quart half-and-half
2 cups white sugar
1 (14 ounce) can sweetened condensed milk
1 loaf sliced bread, crusts removed, divided
oil for frying

Steps:

  • Combine half-and-half, sugar, and condensed milk in a large pot over medium-low heat. Bring to a gentle boil; simmer until reduced by half, about 55 minutes.
  • Dissolve 2 slices of bread in the half-and-half mixture; blend mixture with an immersion blender until thickened.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat oil in a deep-fryer or large saucepan. Fry remaining bread slices in batches until golden brown, about 1 minute per side. Drain on paper towels.
  • Slice bread diagonally; layer slices in a 9x12-inch baking dish. Pour in enough of the half-and-half mixture to evenly soak the slices.
  • Bake in the preheated oven until bubbly, about 20 minutes. Flip bread slices and continue baking, about 5 minutes.

Nutrition Facts : Calories 706.7 calories, Carbohydrate 110.5 g, Cholesterol 61.1 mg, Fat 25.5 g, Fiber 1.4 g, Protein 11.8 g, SaturatedFat 12.4 g, Sodium 498 mg, Sugar 79.2 g

SHAHI TUKRA (INDIAN BREAD PUDDING)



Shahi Tukra (Indian Bread Pudding) image

This is a very famous Hyderabadi dish and is a very simple, but rich dessert. It is great for a large dinner party as the recipe can be easily multiplied to make more. It is best eaten chilled. If available, you can add a few drops of Kewra essence to the milk mixture once it has cooled.

Provided by SUSMITA

Categories     World Cuisine Recipes     Asian     Indian

Time 2h55m

Yield 8

Number Of Ingredients 10

1 quart oil for deep frying
8 slices white bread, crusts removed and cut into 4 squares
¼ cup cashews
¼ cup sliced almonds
2 tablespoons pistachio nuts
1 ¼ cups whole milk
5 tablespoons evaporated milk
¾ cup white sugar
1 teaspoon ground cardamom
1 pinch saffron

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.

Nutrition Facts : Calories 324.3 calories, Carbohydrate 37 g, Cholesterol 6.1 mg, Fat 17.8 g, Fiber 1.3 g, Protein 5.6 g, SaturatedFat 3.2 g, Sodium 233.2 mg, Sugar 23.1 g

SHAHI TUKRA (RICH BREAD PUDDING)



Shahi Tukra (Rich Bread Pudding) image

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

1 liter full-cream milk
1 teaspoon cardamom
6 -8 slices bread
1/2 cup raisins or 1/2 cup sultana
1 cup oil, to deep fry the bread
blanched slivered almond (to garnish)

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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