Easy Shahi Tukda Recipe – Custard & Saffron Indian Bread Pudding

Last Updated on 2 months by Neha Deshmukh

Easy Shahi Tukda Recipe – Custard & Saffron Indian Bread Pudding

Hey everyone! If you’re looking for a dessert that’s both incredibly delicious and surprisingly easy to make, you’ve come to the right place. I remember the first time I made Shahi Tukda – it was for a friend’s birthday, and I was a little intimidated. But honestly? It turned out amazing, and it’s been a family favorite ever since. This recipe is my go-to, and I’m so excited to share it with you!

Why You’ll Love This Recipe

Shahi Tukda, meaning “royal piece,” is a classic Indian bread pudding. It’s rich, creamy, and fragrant with saffron – seriously, the aroma alone is heavenly! It’s perfect for special occasions like Eid or Diwali, but honestly, it’s so simple, you can whip it up any time you’re craving something sweet and comforting. Plus, it’s a fantastic way to use up slightly stale bread.

Ingredients

Here’s what you’ll need to create this delightful dessert:

• 1 cup sugar (approx. 200g)
• ?? cup custard powder (approx. 50g – see ingredient notes below!)
• 1 cup water (240ml)
• 2 tbsp ghee (approx. 30ml)
• 1 tbsp saffron water (approx. 15ml)
• 5 cashews

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference.

• Custard Powder: I highly recommend using a good quality custard powder. I personally love using a vanilla-flavored custard powder for that extra touch of warmth. You can find these at most Indian grocery stores or online.
• Ghee: Ghee is essential for that authentic flavor! Don’t skimp here. A good quality ghee will add a beautiful richness. If you don’t have ghee, you can use butter, but ghee really is the way to go.
• Saffron Water: Saffron is the star of the show when it comes to flavor and color. I like to soak a pinch of saffron strands in a tablespoon of warm milk or water for at least 30 minutes to extract the color and flavor. You can find saffron at Indian grocery stores or online – a little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, whisk together the sugar, custard powder, and water until everything is smooth and there are no lumps. Set this aside for now.
2. Next, heat the ghee in a pan over medium-low heat. Once melted, add the cashews and roast them until they turn a beautiful golden brown. Keep a close eye on them – they burn quickly! Once roasted, remove them from the pan and set aside.
3. Now, pour the custard mixture into the same pan. Add the saffron water and stir continuously on low heat. This is where patience comes in!
4. Keep stirring, and you’ll notice the mixture starts to thicken. It will eventually start to pull away from the sides of the pan and become glossy. This usually takes about 5-7 minutes.
5. Finally, transfer the thickened custard to a greased tray. Let it cool for about 30 minutes, then gently unmold it. Garnish generously with the roasted cashews. And that’s it!

Expert Tips

• Don’t stop stirring! Seriously, constant stirring is key to preventing the custard from sticking and burning.
• Low and slow: Cooking on low heat ensures the custard thickens evenly without scorching.
• Grease that tray! This will make unmolding a breeze. I like to use ghee for greasing.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the ghee for a plant-based alternative like coconut oil or vegan butter, and use a plant-based custard powder.
• Gluten-Free Adaptation: Use gluten-free bread for a gluten-free version.
• Spice Level: If you really love saffron, feel free to add a little more! Just remember, it’s potent, so start small. My grandmother always added a tiny pinch of cardamom too – it’s delicious!
• Festival Adaptations: This is a classic for Eid and Diwali, but honestly, it’s good any time. For Eid, I sometimes add a sprinkle of rose petals for extra fragrance.

Serving Suggestions

Shahi Tukda is best served slightly warm or at room temperature. A dollop of fresh cream or a scoop of vanilla ice cream on the side is always a good idea. It pairs beautifully with a cup of chai or a glass of cold milk.

Storage Instructions

Leftover Shahi Tukda can be stored in an airtight container in the refrigerator for up to 3 days. It might lose a little of its crispness, but it will still be delicious!

FAQs

Let’s answer some common questions:

• What type of bread is best for Shahi Tukda? Traditionally, slightly stale bread is used. White bread works well, but you can also use brioche or challah for a richer flavor.
• Can I make Shahi Tukda ahead of time? Yes, you can make the custard base ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before pouring it into the pan.
• How do I prevent the custard from becoming too thick? Constant stirring and low heat are your best friends! If it does start to get too thick, add a splash of milk or water.
• What is the best way to roast cashews for garnish? Roast them over medium-low heat, stirring frequently, until they turn golden brown and fragrant.
• Can I use rose water instead of saffron water? You can! Rose water will give it a lovely floral aroma, but it won’t have the same color as saffron.

Enjoy making this delicious Shahi Tukda! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!