Shahi Tukda Recipe – Cardamom Bread Pudding with Nuts & Milk

Last Updated on 4 months by Neha Deshmukh

Shahi Tukda Recipe – Cardamom Bread Pudding with Nuts & Milk

Okay, let’s be real. Shahi Tukda is comfort on a plate. This cardamom-infused bread pudding, soaked in sweet syrup and drizzled with milk, is a classic for a reason. I remember the first time my Nani (grandmother) made this for me – the aroma alone was heavenly! It’s surprisingly easy to make, and honestly, it’s a guaranteed crowd-pleaser. Let’s get into it!

Why You’ll Love This Recipe

This Shahi Tukda recipe is all about simple indulgence. It’s perfect for special occasions, festivals, or just when you need a little something sweet to brighten your day. It’s rich, flavorful, and has a wonderful textural contrast between the crispy bread and the soft, milky interior. Plus, it’s a fantastic way to use up slightly stale bread!

Ingredients

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

• 10-12 bread slices (white or milk bread)
• 1 cup ghee or vanaspati
• 1 cup water
• 3-4 green cardamom seeds (crushed)
• 2 cups full fat milk
• ½ cup sugar
• A few almonds or cashew nuts
• A few raisins

Ingredient Notes

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

• Ghee vs. Vanaspati: Traditionally, ghee is used for its beautiful aroma and flavor. However, vanaspati works well too, especially if you’re looking for a more budget-friendly option.
• Bread Type – White vs. Milk Bread: Both work beautifully! White bread will give you a slightly crispier texture, while milk bread will be softer and more absorbent. I personally prefer milk bread for a more melt-in-your-mouth experience.
• Cardamom Quality & Freshness: This is key. Use fresh, green cardamom pods and crush them just before using. The aroma is so much more vibrant! Don’t skimp on this – it really makes the recipe.
• Regional Variations in Milk Used: While full-fat milk is traditional for richness, you’ll find some families use khoya-infused milk for an even more decadent treat. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, let’s prep the bread. Cut each bread slice diagonally into triangular halves. This just makes it look a little prettier, but it also helps with soaking!
2. Now, heat the ghee in a pan over medium heat. Fry the bread pieces until they’re golden brown and beautifully crisp. Remove them and place them in a wide bowl.
3. In the same pan, fry the almonds or cashew nuts and raisins separately until they turn golden brown. Set these aside – they’re our gorgeous garnish!
4. Time for the sugar syrup! In a saucepan, bring the water to a boil. Add the sugar and crushed cardamom seeds. Simmer for 4-5 minutes, stirring until the sugar dissolves and the syrup thickens slightly.
5. Carefully strain the hot syrup over the fried bread pieces, making sure to coat them evenly. Let the bread soak in the syrup for 5-10 minutes. This is where the magic happens!
6. Bring the milk to a boil in the same pan you used for the syrup. Pour the hot milk over the soaked bread.
7. Finally, top with the fried nuts and raisins. Let it sit for a little while – about 10-15 minutes – to allow the flavors to meld. Serve warm or chilled, as you prefer.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcrowd the pan when frying the bread. Fry in batches to ensure even browning.
• Be careful when straining the hot syrup!
• For extra flavor, you can add a pinch of saffron to the milk while it’s boiling.

Variations

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

• Vegan Shahi Tukda Adaptation: Use plant-based butter instead of ghee and plant-based milk. It won’t be exactly the same, but still incredibly delicious! My friend, Priya, swears by this version.
• Gluten-Free Shahi Tukda Adaptation: Use gluten-free bread. Just be mindful that it might be a little more delicate, so soak it for a shorter time.
• Spice Level Adjustment – Saffron Infusion: As mentioned before, a pinch of saffron in the milk adds a beautiful color and subtle floral aroma.
• Festival Adaptations – Eid/Diwali: This is a popular dessert for both Eid and Diwali! You can garnish it with silver foil (varak) for a truly festive touch.

Serving Suggestions

Shahi Tukda is wonderful on its own, but here are a few ideas to elevate your serving:

• A dollop of rabri (thickened milk) on top.
• A sprinkle of chopped pistachios.
• Serve with a side of fresh fruit.

Storage Instructions

Leftovers? Lucky you! Store Shahi Tukda in an airtight container in the refrigerator for up to 2-3 days. It might lose a little of its crispness, but it will still be delicious. You can gently reheat it in the microwave.

FAQs

Let’s answer some common questions:

• Can I use brown bread for Shahi Tukda? You can, but it will change the flavor and texture. It won’t be as traditional, but it’s a good option if you prefer brown bread.
• What is the best type of milk to use for a richer Shahi Tukda? Full-fat milk is best for richness. You can also use a combination of milk and cream for an extra decadent treat.
• How can I prevent the bread from becoming soggy? Don’t soak the bread for too long! 5-10 minutes is usually sufficient.
• Can I make Shahi Tukda ahead of time? You can fry the bread and make the syrup ahead of time. Assemble everything just before serving to prevent the bread from getting soggy.
• What is the significance of cardamom in this recipe? Cardamom is a beloved spice in Indian cuisine, known for its aromatic flavor and digestive properties. It adds a beautiful fragrance and warmth to Shahi Tukda.

Enjoy making (and eating!) this delightful Shahi Tukda. I hope it brings as much joy to your table as it does to mine!