Shahi Tukda Recipe – Bread Pudding with Rabdi & Saffron

Last Updated on 2 months by Neha Deshmukh

Shahi Tukda Recipe – Bread Pudding with Rabdi & Saffron

Introduction

Oh, Shahi Tukda! Just the name sounds regal, doesn’t it? This bread pudding, soaked in fragrant sugar syrup and topped with creamy rabdi, is pure indulgence. I remember the first time I tried to make this – it was for a family gathering, and I was so nervous about getting the rabdi just right. But honestly, it’s easier than it looks, and the results are absolutely worth it. It’s a dessert that always feels special, and I’m so excited to share my version with you.

Why You’ll Love This Recipe

This Shahi Tukda isn’t just delicious; it’s a celebration of flavors and textures. The crispy, ghee-fried bread, the sweet, aromatic syrup, and the luscious rabdi create a symphony in your mouth. It’s a relatively quick dessert to put together, perfect for when you want to impress without spending hours in the kitchen. Plus, it’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to create this royal treat:

• 6 bread slices
• 1 litre whole milk
• 3 tablespoons milk powder
• 1 tablespoon masala milk powder
• 2.5 tablespoons sugar (for rabdi)
• 12-15 saffron strands
• 2 tablespoons ghee
• 0.5 cup sugar (for syrup)
• 0.5 cup water (for syrup)
• 0.25 teaspoon cardamom powder
• 1 teaspoon rose water
• Almonds, pistachios, cashews (for garnish)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this Shahi Tukda:

• Masala Milk Powder: This is a game-changer! It adds a lovely warmth and complexity to the rabdi. You can find it at most Indian grocery stores, or even online. It usually contains spices like cardamom, nutmeg, and cinnamon.
• Kewra/Rose Water: These floral waters are traditional in Indian desserts. Kewra water has a slightly more pungent aroma, while rose water is more delicate. Use whichever you prefer, or a mix of both! A little goes a long way.
• Saffron: Good quality saffron is key. Look for deep red strands – they’ll have a stronger flavour and colour. Soak them in a tablespoon of warm milk for at least 30 minutes to release their beautiful hue and aroma.
• Ghee: Ghee is clarified butter, and it adds a wonderful nutty flavour. You can use any type of ghee you like – cow ghee is considered the most traditional, but buffalo ghee has a richer flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare Rabdi: In a heavy-bottomed pan, bring the 1 litre of milk to a simmer. Add the milk powder and masala milk powder. Now, the key is patience! Continuously stir and scrape the malai (cream) that forms on the sides of the pan back into the milk. Keep simmering and stirring for about an hour, or until the milk reduces to about a third of its original volume. It will thicken beautifully.
2. Sweeten Rabdi: Once the rabdi has thickened, stir in the 2.5 tablespoons of sugar, the saffron-infused milk, and the rose water. Give it a good mix and then set it aside to cool.
3. Fry Bread: Trim the crusts off your bread slices. Heat the ghee in a pan over medium heat. Fry the bread slices until they’re golden brown and crispy on both sides. Don’t overcrowd the pan – work in batches if needed.
4. Make Sugar Syrup: In a separate pan, combine the 0.5 cup of sugar and 0.5 cup of water. Bring it to a boil and cook until you reach one-thread consistency. To check, take a small drop of the syrup between your thumb and forefinger – it should form a single, thin thread. Stir in the cardamom powder and rose water.
5. Assemble: Dip the fried bread slices into the warm sugar syrup, making sure they’re nicely coated. Arrange them on a serving dish. Generously pour the cooled rabdi over the bread. Garnish with chopped almonds, pistachios, and cashews, and a sprinkle of edible silver leaf if you’re feeling fancy!

Expert Tips

• Don’t rush the rabdi! The slow simmering is what creates that rich, creamy texture.
• Make sure your ghee is hot before adding the bread, otherwise it will absorb too much oil.
• The sugar syrup consistency is important. If it’s too thin, the bread will be soggy. If it’s too thick, it won’t coat the bread properly.

Variations

• Vegan Shahi Tukda: Swap the whole milk for almond or soy milk, and use a vegan ghee substitute like coconut oil or a plant-based spread.
• Gluten-Free Shahi Tukda: Use gluten-free bread slices. They might be a little more delicate, so handle them carefully when frying.
• Spice Level: Adjust the amount of cardamom and saffron to your liking. My grandmother always added a pinch of nutmeg too!
• Festival Adaptations: This is a popular dessert for Eid and Diwali. For Eid, you can add a touch of kewra water for a more traditional flavour. For Diwali, a generous sprinkle of nuts is always welcome.

Serving Suggestions

Shahi Tukda is best served warm or at room temperature. It’s delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a side of fresh fruit. A cup of masala chai is the perfect accompaniment!

Storage Instructions

Leftover Shahi Tukda can be stored in an airtight container in the refrigerator for up to 2 days. The bread will soften over time, so it’s best enjoyed fresh.

FAQs

• What is the best type of bread to use for Shahi Tukda? Traditionally, white bread is used, but brioche or challah bread also work beautifully. They have a richer flavour and texture.
• Can I make the Rabdi ahead of time? Absolutely! You can make the rabdi a day or two in advance and store it in the refrigerator. Just reheat it gently before using.
• How do I achieve the perfect one-thread consistency for the sugar syrup? Practice makes perfect! The easiest way is to test it as described in the instructions – a single, thin thread between your fingers.
• What is Masala Milk Powder and where can I find it? It’s a blend of spices used to flavour milk-based desserts. You can find it at Indian grocery stores or online.
• Can I use artificial saffron instead of real saffron strands? While you can, the flavour and colour won’t be the same. Real saffron is worth the investment for the authentic taste.
• How can I prevent the bread from becoming soggy? Don’t soak the bread in the syrup for too long, and serve immediately after assembling.