Monday, October 29, 2007

Shahi Tukde

Shahi Tukde can be considered as Indian Bread Pudding. It's consistency is little bit more watery than that of the traditional western bread pudding. The original recipe is quite elaborate. But I like to keep things simple. This is how I make it.

Shahi Tukde (Serves 4)


4 slices of soft white bread (Crust removed)

1 tbsp ghee/clarified butter

1 can evaporated milk

5 tbsp sugar (More or less depending on your own preference)

Saffron - few threads

A generous pinch of Nutmeg powder

1/2 tsp freshly ground cardamom powder


Pistachio and almond slivers


1. Remove the crusts of the bread and cut diagonally to make two halves. You need 8 halves.

2. Heat ghee. And quickly roast the bread to make it light brown. Keep aside.

3. Mix sugar, saffron and powders to the evaporated milk. Refrigerate.

4. Put some sweetened milk in an individual serving plate. Add 2 fried bread slices.

5. Pour some more milk on top. Garnish with nuts.


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