Shahi Tukray

Desserts 665

• Serves: 6 People
• Prep Time: 15 Minutes
• Cooking: 30 Minutes
• Calories: 2445
• Difficulty: easy

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Shahi tukray or shahi tukda is a Mughal dessert that they love to eat at iftar (opening of fast). It is also said that this Pakistani/Indian bread pudding is originated from Umm Ali, an Egyptian sweet dish as it is also made by soaking fried bread slices in the milk. A similar dish called double ka meetha also exits in cuisine of Hyderabad India but it is a bit different than shahi tukra. Shahi tukray is a more famous recipe in Pakistani cuisine. The recipe is very easy and you can make these shahi tukray easily within 15 minutes. If you want to reduce the calories in this recipe you may shallow fry the bread in ghee instead of deep frying it. I am sharing today an Eid special recipe of shahi tukray. Do try this simple and easy to prepare dessert cum sweet and enjoy the appreciation of your family.

Ingredients

• ______________ For Rabri (Thickened Milk) ___________________
• Milk (dodh) 1 liter
• Sugar (cheeni) 1/4 cup or to taste
• Green cardamom powder (pisi hoi hari ilaichi) 1/2 teaspoon
• Saffron strands (zafran) 1-2 pinch (optional)
• Fresh cream 3/4 cup
• _________________ For Sugar Syrup ________________
• Water (pani) 1/2 cup
• Sugar (cheeni) 1/2 cup
• Green cardamom powder (pisi hoi hari ilaichi) 1/2 teaspoon
• Rose water (gulab ka araq) 1/4 teaspoon
• ________________ For Tukra Making _________________
• Cooking oil as required for deep frying (you may use ghee as well)
• Bread slices 6-8 or as required
• _________________ For Assembling _________________
• Desiccated coconut (pisa hoa khopra) as required
• Chopped almonds (katay badam) as required
• Chopped pistachio (katay pistay) as required

Directions

1. Put a sauce pan on medium flame and add sugar in it, combine the sugar and let the milk boil.

2. Add cardamom powder as well, give a mix and cook the milk on low flame until the milk thickens. It will take about 20-30 minutes on low flame, keep stirring in between till the milk reduced to desire thickness.

3. Take the sauce pan aside of flame and let the rabri cool down.

4. For sugar syrup, in the sauce pan add sugar and water and let it cook.

5. Add cardamom powder and rose water, cook the sugar syrup till 1 string consistency (1 tar ka sheera).

6. Remove the syrup from flame and keep it aside.

7. For making turka heat some cooking oil in the frying pan on low flame.

8. Trim the brown sides of the bread, cut the bread in triangles or any shape of your choice.

9. Fry the bread slices in hot oil till golden brown, drain the excess oil and keep on the paper towel. (If you do not want to fry just toast the bread slices till they turn crispy).

10. ______________ Assembling ________________

11. Dip the fried bread slices in sugar syrup for 10-15 seconds and then arrange in the bottom of serving dish.

12. Pour the thickened milk (rabri) on the sugar coated bread slices.

13. Garnish with desiccated coconut chopped almonds and chopped pistachios.

14. Keep in the fridge till it get chilled before serving.
    

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