Shahi Tukda Recipe – Cardamom & Nut Bread Pudding Delight

Last Updated on 4 months by Neha Deshmukh

Shahi Tukda Recipe – Cardamom & Nut Bread Pudding Delight

Introduction

Oh, Shahi Tukda! Just the name sounds regal, doesn’t it? This creamy, cardamom-infused bread pudding is a classic Indian dessert that’s surprisingly easy to make. I remember the first time I tried it – it was at my aunt’s Eid celebration, and honestly, I was hooked after one bite. It’s rich, comforting, and the perfect sweet ending to any meal. Today, I’m so excited to share my version with you, complete with all my little tips and tricks for making it absolutely perfect.

Why You’ll Love This Recipe

This Shahi Tukda recipe is a winner for so many reasons! It’s relatively quick to put together – perfect when you’re craving something sweet but don’t want to spend hours in the kitchen. The combination of crispy fried bread, fragrant cardamom, and creamy milk is simply divine. Plus, it’s a guaranteed crowd-pleaser. Trust me, you’ll be making this one again and again!

Ingredients

Here’s what you’ll need to create this delicious Shahi Tukda:

• 1 loaf bread
• 3/4 – 1 cup ghee (approximately 180-240ml)
• 1 liter low-fat milk
• 1 cup sugar (adjust to taste)
• 6-8 cardamoms
• 2 tbsp almonds
• 2 tbsp cashews

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your Shahi Tukda.

Ghee: Types and Quality for Authentic Flavor

Ghee is essential for that authentic Shahi Tukda flavor. It adds a richness you just can’t get with oil. I prefer using a good quality cow ghee – the aroma is incredible. You can find different types, from homemade to store-bought.

Bread: Choosing the Right Bread for Shahi Tukda

Day-old bread works best! It holds its shape better when fried. I usually use a regular white bread loaf, but you can experiment with brioche or challah for a richer taste. Avoid very soft, fresh bread as it tends to fall apart.

Cardamom: Green vs. Black Cardamom – Which to Use?

Green cardamom is what we’re after here. It has a sweet, floral aroma that complements the other flavors beautifully. Black cardamom has a smoky flavor that isn’t quite right for this dessert.

Nuts: Almonds and Cashews – Roasting for Enhanced Taste

Roasting the almonds and cashews before grinding them really brings out their flavor. Just a quick dry roast in a pan until fragrant is all you need. Don’t skip this step!

Milk: Full Fat vs. Low-Fat – Impact on Texture

I’ve used low-fat milk here to keep things a little lighter, but full-fat milk will give you an even creamier, richer result. It’s really a matter of preference.

Sugar: Adjusting Sweetness to Your Preference

The amount of sugar is adjustable! Start with 1 cup and taste as you go. If you like things extra sweet, feel free to add more.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, tear the bread into bite-sized pieces. Don’t make them too small, or they’ll disintegrate when frying.
2. Heat the ghee in a pan over medium heat. You want enough ghee to generously coat the bread.
3. Fry the bread pieces until they’re golden brown and crispy. This happens quickly, so keep a close eye on them! Remove with a slotted spoon and set aside on a paper towel-lined plate.
4. While the bread is frying, grind the cardamoms, almonds, and cashews into a fine paste. Add a splash of milk if needed to help it blend. Remember to reserve some chopped nuts for garnish.
5. In a separate pot, boil the milk. Add the sugar and stir until it’s completely dissolved.
6. Add the fried bread to the boiling milk and ghee mixture. Gently stir to coat the bread evenly.
7. Simmer for about 5-7 minutes, or until the bread softens and absorbs the milk. Stir frequently to prevent sticking.
8. Stir in the nut paste. Continue to simmer for another 2-3 minutes, allowing the flavors to meld together.
9. Garnish with the reserved chopped nuts. Serve warm or chilled – it’s delicious either way!

Expert Tips

• Don’t overcrowd the pan when frying the bread. Fry in batches to ensure even browning.
• Keep stirring while simmering to prevent the milk from scorching.
• For a more intense cardamom flavor, lightly crush the cardamom pods before grinding.

Variations

Let’s get creative!

Vegan Shahi Tukda Adaptation

My friend, Priya, is vegan, and she loves this adapted version! Simply substitute the ghee with a vegan butter alternative and use plant-based milk (almond or soy work well).

Gluten-Free Shahi Tukda Adaptation

Use gluten-free bread! It might be a little more delicate when frying, so handle it with care.

Spice Level Adjustment: Increasing Cardamom Aroma

If you really love cardamom, add a pinch of cardamom powder along with the whole cardamom pods.

Festival Adaptations: Serving Shahi Tukda During Eid or Diwali

This is a popular dessert during festivals like Eid and Diwali. For Eid, I sometimes add a sprinkle of rose petals for extra fragrance. For Diwali, a touch of saffron can add a beautiful color and flavor.

Serving Suggestions

Shahi Tukda is wonderful on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of fresh cream. A sprinkle of pistachios adds a lovely pop of color and texture.

Storage Instructions

Leftover Shahi Tukda can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What type of bread works best for Shahi Tukda?

Day-old white bread is ideal, but brioche or challah can also be used for a richer flavor.

Can I make Shahi Tukda ahead of time?

Yes, you can fry the bread and make the milk mixture ahead of time. Combine them just before serving to prevent the bread from getting soggy.

How can I achieve a richer, creamier texture?

Use full-fat milk and a generous amount of ghee. Simmering for a longer time also helps to thicken the mixture.

What is the best way to garnish Shahi Tukda?

Chopped almonds, cashews, and pistachios are classic garnishes. A sprinkle of saffron or rose petals adds a beautiful touch.

Can I use a different type of nut paste?

Absolutely! Pistachio paste or a combination of nuts can be used.

Is it necessary to use ghee, or can I substitute it?

Ghee is traditional and provides the best flavor, but you can use unsalted butter as a substitute. However, the taste won’t be quite the same.