Easy Shahi Tukra Recipe: Delicious Royal Bread Dessert for Eid

Name: Easy Shahi Tukra Recipe: Delicious Royal Bread Dessert for Eid
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Indian / Pakistani
Ingredients: 6-8 slices White Bread Slices (preferably stale, edges trimmed); 1/2 cup Ghee (or vegetable oil, for frying); 2 cups Full Cream Milk (for rabri/sweetened milk); 1/2 cup Sugar (adjust to taste); 1/2 teaspoon Green Cardamom Powder; a pinch Saffron Strands (soaked in 1 tbsp warm milk); 1/4 cup Mixed Nuts (chopped, for garnish (almonds, pistachios)); 1 teaspoon Rose Water (optional)

Learn how to make Shahi Tukra, a rich and decadent Indian/Pakistani bread pudding, perfect for Eid celebrations. This quick recipe guides you through frying bread, preparing a sweet milk reduction, and assembling a truly royal dessert.

#Shahi Tukra

#Eid Recipe

#Indian Dessert

#Pakistani Dessert

#Bread Pudding

#Sweet

#Easy Dessert

Frying bread slices until golden

Recipe Information

15m

Prep Time

20m

Cook Time

35m

Total Time

Servings

Medium

Indian / Pakistani

English

Nutrition (per serving)

450

Calories

10g

Protein

60g

Carbs

20g

Fat

Milk simmering to rabri-like consistency

Ingredients

White Bread Slices
(preferably stale, edges trimmed)
6 slices
Ghee
(or vegetable oil, for frying)
1 cup

Full Cream Milk
(for rabri/sweetened milk)
2 cups
Sugar
(adjust to taste)
1 cup
Green Cardamom Powder
1 teaspoon
Saffron Strands
(soaked in 1 tbsp warm milk)
a pinch
Mixed Nuts
(chopped, for garnish (almonds, pistachios))
1 cup

Rose Water
(optional)
1 teaspoon

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Assembling Shahi Tukra in a dish

Instructions

0/5 completed

1
Trim the crusts from the bread slices and cut each slice into two triangles or squares. Heat ghee or oil in a pan over medium heat.
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3m
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Trim the crusts from the bread slices and cut each slice into two triangles or squares. Heat ghee or oil in a pan over medium heat.
3m
Stale bread absorbs less oil and becomes crispier.
2
Fry the bread slices in the hot ghee/oil until they are golden brown and crispy on both sides. Remove and place them on a paper towel to drain excess oil.
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5m
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Fry the bread slices in the hot ghee/oil until they are golden brown and crispy on both sides. Remove and place them on a paper towel to drain excess oil.
5m
Fry in batches to avoid overcrowding the pan and ensure even browning.

3
In a separate saucepan, combine milk, sugar, cardamom powder, and saffron (including the milk it was soaked in). Bring to a boil, then reduce heat and simmer until the milk thickens slightly to a rabri-like consistency, about 10-15 minutes, stirring occasionally. Add rose water if using.
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15m
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In a separate saucepan, combine milk, sugar, cardamom powder, and saffron (including the milk it was soaked in). Bring to a boil, then reduce heat and simmer until the milk thickens slightly to a rabri-like consistency, about 10-15 minutes, stirring occasionally. Add rose water if using.
15m
Stir frequently to prevent milk from sticking to the bottom and burning.
4
Arrange the fried bread slices in a serving dish. Pour the warm sweetened milk evenly over the bread. Ensure all slices are well-coated.
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5m
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Arrange the fried bread slices in a serving dish. Pour the warm sweetened milk evenly over the bread. Ensure all slices are well-coated.
5m
For best absorption, ensure the milk is still warm when pouring.
5
Garnish generously with chopped mixed nuts. Serve warm or chilled. Shahi Tukra tastes best after resting for an hour to allow the flavors to meld.
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7m
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Garnish generously with chopped mixed nuts. Serve warm or chilled. Shahi Tukra tastes best after resting for an hour to allow the flavors to meld.
7m
Refrigerate for at least 2 hours for a chilled dessert experience.