Shahi Tukda Recipe – Authentic Indian Bread Pudding with Almonds & Ghee

Last Updated on 4 months by Neha Deshmukh

Shahi Tukda Recipe – Authentic Indian Bread Pudding with Almonds & Ghee

Okay, let’s be real. Shahi Tukda is comfort on a plate. It’s one of those desserts that instantly transports me back to my grandmother’s kitchen, filled with the aroma of cardamom and ghee. I first made this myself when I was trying to recreate that feeling, and honestly, it’s been a family favorite ever since! This recipe is a little bit of heaven, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Shahi Tukda recipe is everything you want in a dessert: rich, sweet, and utterly delicious. It’s surprisingly easy to make, even if you’re new to Indian sweets. Plus, it’s a fantastic way to use up slightly stale bread! Seriously, don’t throw that bread away – turn it into something magical. It’s perfect for special occasions, festivals, or just a cozy night in.

Ingredients

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

• 7 bread slices
• ¾ cup ghee (approximately 170ml) – plus 2 tablespoons reserved
• 2 cups milk (approximately 475ml)
• ½ cup sugar (approximately 100g) – adjust to your sweetness preference
• 8 almonds
• 10 cashews
• 3 cardamom pods
• Water (for nut paste)

Ingredient Notes

Let’s talk ingredients, because a few little things can make a big difference!

• Ghee: Oh, ghee. The star of the show! Traditionally, homemade ghee is best – it has a richer, more fragrant flavor. But good quality store-bought ghee works beautifully too. Don’t skimp on this; it really defines the flavor.
• Bread: While you can use any bread, a slightly thick-cut white bread is most traditional. It holds its shape well when soaked in milk and ghee. I’ve also used brioche with amazing results – it adds an extra layer of richness!
• Nuts: Almonds and cashews are classic, but feel free to experiment! Pistachios or walnuts would also be lovely additions. My aunt always adds a handful of chopped pecans, and it’s divine.
• Cardamom: Freshly ground cardamom is essential. The aroma is just unbeatable. Don’t even think about using pre-ground if you can help it! Just lightly crush the pods and grind the seeds.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, tear or cut the bread slices into small, bite-sized pieces.
2. Heat the ghee in a heavy-bottomed pan over low-medium heat. Reserve about 2 tablespoons of ghee for later – we’ll need it at the end.
3. Now, gently roast the bread pieces in the ghee, stirring frequently. You want them to turn a beautiful golden brown, but not burnt! This usually takes about 5-7 minutes.
4. In a separate pot, bring the milk and sugar to a simmer. Stir until the sugar dissolves completely.
5. Pour the hot milk mixture over the roasted bread in the pan.
6. Simmer on low heat for 5-7 minutes, gently mashing the bread with the back of a spoon as it softens and absorbs the milk. It should become a lovely, creamy consistency.
7. While the bread is simmering, let’s make the nut paste. Grind the almonds, cashews, and cardamom pods into a fine powder. Add a little water, a tablespoon at a time, and blend until you have a smooth, creamy paste.
8. Add the nut paste and the reserved 2 tablespoons of ghee to the bread mixture.
9. Cook for another 8-10 minutes, stirring constantly, until the ghee starts to separate from the mixture. This is how you know it’s ready!
10. Optionally, garnish with some fried nuts for extra crunch and flavor.

Expert Tips

• Low and Slow: The key to perfect Shahi Tukda is cooking it on low heat. This prevents the bread from burning and allows the flavors to meld beautifully.
• Don’t Overcrowd: If you’re making a large batch, work in batches to ensure the bread roasts evenly.
• Ghee is Your Friend: Don’t be afraid to use enough ghee! It’s what gives Shahi Tukda its signature richness and flavor.

Variations

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

• Vegan Shahi Tukda Adaptation: Use plant-based milk (almond or cashew work well) and vegan butter instead of ghee.
• Gluten-Free Bread Options: Use your favorite gluten-free bread. Just be mindful that it might absorb the milk a little faster.
• Adjusting Sweetness Levels: Feel free to adjust the amount of sugar to your liking. I sometimes add a touch of rose water for extra fragrance.
• Ramadan/Eid Special Variations: My friend’s family loves to add saffron strands to the milk for a beautiful color and aroma during Ramadan.

Serving Suggestions

Shahi Tukda is best served warm, but it’s also delicious chilled. A sprinkle of chopped nuts on top adds a lovely texture. It pairs perfectly with a cup of chai or a glass of cold milk.

Storage Instructions

You can store leftover Shahi Tukda in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Let’s answer some common questions!

What type of bread is best for Shahi Tukda?

Traditionally, a slightly thick-cut white bread is used. But brioche or challah also work wonderfully!

Can I make Shahi Tukda ahead of time?

Yes, you can! It actually tastes even better the next day after the flavors have had a chance to meld.

How do I prevent the Shahi Tukda from becoming soggy?

Don’t overcook the bread in the ghee, and don’t add too much milk. Cooking on low heat also helps prevent sogginess.

What is the significance of Shahi Tukda in Indian cuisine?

Shahi Tukda, meaning “royal piece,” is a beloved dessert often made for special occasions and festivals. It’s believed to have originated in the Mughal kitchens and reflects the rich culinary heritage of India.

Can I use a different type of nut paste?

Absolutely! Feel free to experiment with different nut combinations. Almond and pistachio paste is a delicious alternative.