Shahi Tukda Recipe – Bread Pudding with Rabri & Saffron

Last Updated on 2 months by Neha Deshmukh

Shahi Tukda Recipe – Bread Pudding with Rabri & Saffron

Introduction

Oh, Shahi Tukda! Just the name sounds regal, doesn’t it? This rich, decadent bread pudding is a classic Indian dessert, and honestly, it’s one of my all-time favorites. I first made this for a Diwali celebration years ago, and it was a huge hit. It’s surprisingly easy to make, even though it feels incredibly fancy. Get ready to impress your family and friends with this delightful treat!

Why You’ll Love This Recipe

This Shahi Tukda recipe is special because it perfectly balances textures and flavors. You’ve got the crispy, ghee-fried bread, soaked in fragrant saffron syrup, and then topped with creamy, luscious rabri. It’s sweet, aromatic, and utterly irresistible. Plus, it’s a great way to use up slightly stale bread!

Ingredients

Here’s what you’ll need to create this masterpiece:

• 6 bread slices
• 3 tbsp ghee (clarified butter)
• 1 litre milk
• ?? cup sugar (for rabri)
• ?? tsp cardamom powder
• 2 tbsp saffron milk (a pinch of saffron soaked in 2 tbsp warm milk)
• ?? cup sugar (for syrup)
• ?? cup water (for syrup)
• Few saffron threads
• Few dry fruits (cashews, almonds, pistachios – chopped)

Ingredient Notes

Let’s talk ingredients! A few things will really make this Shahi Tukda sing:

• Ghee: Don’t skimp on the ghee! It’s what gives the bread that beautiful golden color and incredible flavor. If you don’t have ghee, you can use oil, but ghee is traditional and truly elevates the dish.
• Rabri: This creamy milk-based dessert is the heart of Shahi Tukda. The longer you simmer the milk, the thicker and richer the rabri will become.
• Saffron: A little saffron goes a long way! It adds a beautiful color and a delicate floral aroma. Don’t be afraid to use good quality saffron for the best results.
• Cardamom: Cardamom is a staple in Indian desserts. The amount you use is really down to personal preference – some like a stronger cardamom flavor than others. I usually start with about ½ tsp and adjust to taste.
• Sugar: The sweetness level is also adjustable! I’ve left the amounts as ‘??’ because it really depends on how sweet you like your desserts. Start with ¾ cup for the rabri and ½ cup for the syrup, and add more if needed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Fry the Bread: First, trim the crusts off the bread slices and cut them into triangles. Heat the ghee in a pan over medium heat. Fry the bread triangles until they’re golden brown and crispy on both sides. Set aside on a plate lined with paper towels to drain any excess ghee.
2. Make the Rabri: In a heavy-bottomed pot, bring the milk to a simmer. Add the sugar (about ¾ cup to start), cardamom powder, and saffron milk. Keep stirring frequently to prevent sticking. As the milk simmers, you’ll notice a cream layer forming on top. Gently collect and mix this cream back into the milk. Continue simmering and collecting the cream until the milk reduces to a thick, luscious consistency – this will take about 20-30 minutes.
3. Prepare the Sugar Syrup: While the rabri is simmering, make the sugar syrup. In a separate pan, dissolve the sugar (about ½ cup to start) in water. Add a few saffron threads. Bring to a boil and cook until the syrup is slightly thickened – it should coat the back of a spoon.
4. Dip & Coat: Dip the fried bread triangles into the warm sugar syrup, making sure both sides are nicely coated. Don’t soak them for too long, or they’ll become soggy!
5. Assemble & Garnish: Layer a plate with a generous helping of rabri. Arrange the syrup-dipped bread slices on top of the rabri. Garnish with chopped nuts – cashews, almonds, and pistachios are classic choices.
6. Serve Immediately: This is the best part! Serve the Shahi Tukda immediately while it’s still warm and the bread is crispy.

Expert Tips

• Don’t overcrowd the pan when frying the bread. Fry in batches to ensure even browning.
• Stir the rabri constantly to prevent it from sticking to the bottom of the pot and burning.
• The sugar syrup should be slightly thickened, but not too sticky. You want it to coat the bread nicely, not crystallize.

Variations

• Vegan Adaptation: Use plant-based milk (like almond or cashew milk) for the rabri and vegan ghee for frying.
• Sugar Level Adjustment: Feel free to adjust the amount of sugar in both the rabri and the syrup to suit your taste.
• Festival Adaptations: This is a popular dessert for Eid and Diwali! For Eid, you might add a touch of rose water to the syrup. For Diwali, you can use a bit more cardamom. My friend, Priya, always adds a pinch of nutmeg for Diwali – it’s delicious!

Serving Suggestions

Shahi Tukda is best enjoyed warm. It’s a perfect dessert after a flavorful Indian meal. A scoop of vanilla ice cream on the side wouldn’t hurt either!

Storage Instructions

Honestly, Shahi Tukda is best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. The bread will lose some of its crispness, but it will still be delicious.

FAQs

• Is Shahi Tukda best served hot or cold? Definitely hot! The contrast between the warm bread and cool rabri is heavenly.
• Can I make the Rabri ahead of time? Yes, absolutely! You can make the rabri a day or two in advance and store it in the refrigerator. Just reheat it gently before serving.
• What type of bread works best for Shahi Tukda? White bread is traditional, but you can also use brioche or challah for a richer flavor.
• How do I prevent the bread from becoming soggy? Don’t soak the bread in the syrup for too long. A quick dip on both sides is all you need.
• Can I use a different type of nuts for garnish? Of course! Walnuts, pecans, or even a sprinkle of shredded coconut would be lovely.