Shahi Tukda Recipe – Saffron & Cardamom Bread Pudding Delight

Last Updated on 3 months by Neha Deshmukh

Shahi Tukda Recipe – Saffron & Cardamom Bread Pudding Delight

Introduction

Oh, Shahi Tukda! Just the name sounds regal, doesn’t it? This saffron and cardamom-infused bread pudding is a classic Indian dessert, and honestly, it’s one of my all-time favorites. I first made this for a family gathering, and it disappeared so quickly! It’s rich, creamy, and wonderfully fragrant – a truly special treat. It’s easier to make than it looks, and I’m so excited to share my version with you.

Why You’ll Love This Recipe

This Shahi Tukda recipe is a winner for so many reasons. It’s relatively quick to put together, perfect for when you want something impressive without spending hours in the kitchen. The combination of sweet, spiced rabri (thickened milk) and crispy, ghee-soaked bread is simply divine. Plus, it’s a dessert that feels both comforting and celebratory – ideal for any occasion!

Ingredients

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

• 4 bread slices (nos)
• Ghee (as needed) – about 1/4 cup for frying, plus extra for brushing
• 1/3 cup sugar
• 1/3 cup water
• 3 cups milk (approximately 720ml)
• 2 tbsp sugar
• Few saffron threads
• A handful chopped nuts (almonds, pistachios, cashews work beautifully!)
• 1/8 tsp cardamom powder

Ingredient Notes

Let’s talk ingredients! A few things make this Shahi Tukda extra special.

• Bread: Traditionally, pav (Indian bread rolls) are used, but regular white bread works wonderfully too. I prefer a slightly thicker-cut bread – it holds up better to the syrup.
• Ghee: Don’t skimp on the ghee! It adds a unique flavor that you just can’t replicate. If you’re unfamiliar, ghee is clarified butter, and it has a beautiful nutty aroma.
• Saffron: A little saffron goes a long way. It adds a beautiful color and a subtle floral aroma. Soak the saffron threads in a tablespoon of warm milk for about 10-15 minutes to release their color and flavor.
• Cardamom: Freshly ground cardamom is best, but powdered works in a pinch. It’s a key spice in Indian desserts, adding a warm, fragrant note.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the rabri. Boil the milk in a heavy-bottomed pan over medium heat. Stir frequently to prevent sticking.
2. Continue boiling until the milk reduces to about ¾ cup (around 180ml). This will take about 20-25 minutes – patience is key!
3. Once reduced, add the 2 tbsp sugar, saffron (and the milk it was soaking in), chopped nuts, and cardamom powder. Stir well and set the rabri aside to cool slightly.
4. Now, for the sugar syrup. In a separate pan, dissolve the 1/3 cup sugar in 1/3 cup water.
5. Bring to a boil and let it simmer for 2 minutes. You can add a drop of rose essence or a pinch more cardamom here if you like.
6. Trim the crusts off the bread slices and cut them into triangles.
7. You have two options for cooking the bread: deep-fry in ghee until golden brown, or bake at 180°C (350°F) for 20-25 minutes after brushing with ghee. I sometimes bake them for a slightly healthier version!
8. Dip the fried or baked bread triangles into the warm sugar syrup for 2-3 minutes, making sure they’re nicely coated.
9. Arrange the syrup-soaked bread on a plate and generously pour the rabri over them.
10. Let it sit for about 5 minutes to allow the flavors to meld before serving warm.

Expert Tips

• Don’t overcrowd the pan when frying the bread. Fry in batches to ensure even cooking.
• Keep a close eye on the milk while making the rabri – it can easily burn.
• For a richer rabri, you can add a tablespoon of cream towards the end of cooking.

Variations

• My Family’s Secret: My aunt always adds a tiny pinch of nutmeg to the rabri – it’s a lovely addition!
• Chocolate Shahi Tukda: Drizzle melted dark chocolate over the finished Shahi Tukda for a decadent twist.
• Fruit Shahi Tukda: Add a layer of sliced bananas or mangoes before pouring the rabri.

Vegan Adaptation

Want to make this vegan? No problem!

• Use plant-based milk (almond, soy, or cashew work well) for the rabri.
• Substitute the ghee with a vegan butter or coconut oil for frying/baking.

Gluten-Free Adaptation

For a gluten-free version, simply use your favorite gluten-free bread! It might be a little more delicate, so be extra careful when soaking it in the syrup.

Spice Level Adjustment

If you’re not a huge fan of cardamom, feel free to reduce the amount to 1/16 tsp or even omit it altogether. You can also experiment with other spices like a tiny pinch of cinnamon.

Festival Adaptations

Shahi Tukda is a popular dessert during Ramadan and Eid. It’s often served to break the fast and is a symbol of celebration and togetherness.

Serving Suggestions

Shahi Tukda is best served warm. A scoop of vanilla ice cream or a sprinkle of chopped nuts makes it even more special. It pairs beautifully with a cup of masala chai.

Storage Instructions

Leftover Shahi Tukda can be stored in an airtight container in the refrigerator for up to 2 days. It’s best to reheat it gently in the microwave or on the stovetop.

FAQs

• What type of bread is best for Shahi Tukda? Traditionally, pav is used, but regular white bread works great too. A slightly thicker cut is ideal.
• Can I make the rabri ahead of time? Absolutely! You can make the rabri a day or two in advance and store it in the refrigerator.
• How do I prevent the bread from becoming soggy? Don’t soak the bread in the syrup for too long – 2-3 minutes is enough. Also, make sure the rabri isn’t too watery.
• What is the best way to heat up leftover Shahi Tukda? Gently reheat in the microwave or on the stovetop. You might want to add a splash of milk to prevent it from drying out.
• Can I use a different type of nut instead of the ones listed? Definitely! Feel free to use any nuts you like – walnuts, pecans, or even macadamia nuts would be delicious.