Shahi Tukda Recipe – Saffron Milk & Cardamom Bread Pudding

Last Updated on 4 months by Neha Deshmukh

Shahi Tukda Recipe – Saffron Milk & Cardamom Bread Pudding

Introduction

Oh, Shahi Tukda! Just the name sounds regal, doesn’t it? This saffron-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 was gone in minutes! It’s rich, sweet, and incredibly comforting – perfect for celebrations or just a cozy night in. Today, I’m sharing my tried-and-true recipe with you, so you can experience the magic of Shahi Tukda in your own kitchen.

Why You’ll Love This Recipe

This Shahi Tukda recipe is special because it balances traditional flavors with a relatively simple process. It’s not overly complicated, but the result is a truly decadent dessert. The saffron-infused milk adds a beautiful aroma and color, while the cardamom-scented sugar syrup ties everything together beautifully. Plus, who doesn’t love a good excuse to use up slightly stale bread?

Ingredients

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

• 6 bread slices
• Ghee or clarified butter or vanaspati dalda for frying (about 1-2 cups)
• 2 cups water
• ¾ cup sugar (adjust to taste)
• 1 pinch of orange food color (optional, for a vibrant hue)
• ½ tsp cardamom powder
• 500 ml full cream milk
• 8 saffron strands
• ½ cup sliced cashews, pistachios, and almonds

Ingredient Notes

Let’s talk ingredients! A few things can really elevate your Shahi Tukda:

• Dalda vs. Ghee: Traditionally, many families (my grandmother included!) used Dalda or vanaspati for frying the bread. It gives a slightly different texture – a bit more crisp. Ghee works beautifully too, and adds a lovely nutty flavor. Use whichever you prefer!
• Saffron Quality: Don’t skimp on the saffron! Good quality saffron will give you a beautiful color and a wonderful aroma. A little goes a long way, but the flavor difference is noticeable.
• Full Cream Milk is Key: Seriously, use full cream milk. It makes the saffron milk incredibly rich and creamy, which is essential for that melt-in-your-mouth texture. Reduced-fat milk just won’t give you the same result.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Sugar Syrup: In a saucepan, combine the water and sugar. Bring to a boil, stirring until the sugar dissolves completely. Add the cardamom powder and orange food color (if using). Continue to boil until the syrup becomes sticky – you should be able to form a soft ball with it between your fingers. Set aside to cool.
2. Infuse the Milk with Saffron: In another saucepan, gently heat the full cream milk. Add the saffron strands and let them steep for about 10-15 minutes, allowing the milk to turn a beautiful golden color and absorb the saffron’s flavor. Reduce the milk to about half its original volume, stirring occasionally to prevent sticking.
3. Fry the Bread: Trim the crusts off the bread slices and cut them into square cubes. Heat the ghee (or Dalda) in a frying pan over medium heat. Fry the bread cubes in batches until they are golden brown and crispy. Drain on paper towels.
4. Sauté the Dry Fruits: In the same pan (or a separate small pan), sauté the cashews, almonds, and pistachios in a little ghee until lightly golden. This enhances their flavor and adds a nice crunch.
5. Assemble the Shahi Tukda: Arrange the fried bread pieces in a flat pan. Pour the cooled sugar syrup evenly over the bread, making sure each piece is coated.
6. Add the Saffron Milk: Gently pour the reduced saffron milk over the bread. Let it absorb for 5-7 minutes, allowing the bread to soften and soak up all that delicious flavor.
7. Garnish and Serve: Top with the sautéed dry fruits and, if you like, a sprinkle of crushed khoya (dried milk solids). Serve warm or chilled.

Expert Tips

• Don’t Over-Fry the Bread: You want it golden brown and crispy, but not burnt. Burnt bread will taste bitter.
• Cool the Syrup: Pouring hot syrup over the bread can make it soggy. Patience is key!
• Gentle Handling: Be gentle when pouring the milk over the bread. You don’t want to break the pieces.

Variations

• Vegan Shahi Tukda Adaptation: Use plant-based milk (like almond or cashew milk) and vegan butter for frying. You can also find vegan alternatives to khoya.
• Gluten-Free Bread Options: Use your favorite gluten-free bread. Just be mindful that it might absorb the syrup a little faster.
• Adjusting Sweetness Levels: Feel free to adjust the amount of sugar in the syrup to your liking. I prefer it on the sweeter side, but you can definitely reduce it if you prefer.
• Ramadan/Eid Special Variations: My friend’s family always adds a touch of rose water to the saffron milk during Ramadan – it’s divine! You can also add a sprinkle of chopped dates for extra sweetness.

Serving Suggestions

Shahi Tukda is wonderful on its own, but it also pairs beautifully with a scoop of vanilla ice cream or a dollop of fresh cream. A sprinkle of chopped pistachios adds a lovely finishing touch.

Storage Instructions

Leftover Shahi Tukda can be stored in an airtight container in the refrigerator for up to 3 days. It might lose some of its crispness, but it will still be delicious! You can gently reheat it in the microwave before serving.

FAQs

• What type of bread is best for Shahi Tukda? White bread works best – it absorbs the syrup beautifully. Slightly stale bread is actually ideal!
• Can I make the sugar syrup ahead of time? Absolutely! You can make the sugar syrup a day or two in advance and store it in an airtight container at room temperature.
• How do I prevent the bread from becoming soggy? Make sure the syrup is cooled before pouring it over the bread. Don’t add the milk immediately after the syrup – let it absorb first.
• What is the significance of saffron in this dessert? Saffron is considered a luxurious spice in Indian cuisine. It adds a beautiful color, aroma, and flavor, and is often used in special occasion desserts.
• Can I use a different type of milk? While full cream milk is highly recommended, you can use whole milk as a substitute. Avoid using skim milk, as it won’t provide the same richness.