Shahi Tukray

Name: Shahi Tukray
Total time: 12600 s
Yield: 8 person
Cuisine: Pakistani
Ingredients: 1 litre full-fat milk; 1 1/2 cups sugar; 1/2 teaspoon crushed cardamom seeds elaichi; 1 cup cream; 2-3 strands saffron optional; Pinch yellow food color not required if using saffron; 3 tablespoon almonds crushed; 3 tablespoon pistachios crushed; 10 – 12 slices of large loaf bread or 15 - 18 slices of normal size bread, preferably 1-2 days old; Oil for deep frying

Naheed Baig @cook_18590907

karachi

#Wearetogether 14
Shahi Tukray is a traditional Pakistani dessert made with fried bread slices soaked in cardamom & saffron infused milk. A Desi version of a bread & butter pudding

Naheed Baig @cook_18590907

karachi

#Wearetogether 14
Shahi Tukray is a traditional Pakistani dessert made with fried bread slices soaked in cardamom & saffron infused milk. A Desi version of a bread & butter pudding

Saved

Ingredients

3 hours 30 minutes

8 person

1 litrefull-fat milk
1 1/2 cupssugar
1/2 teaspooncrushed cardamom seeds elaichi
1 cupcream
2-3 strandssaffron optional
Pinchyellow food color not required if using saffron
3 tablespoonalmonds crushed
3 tablespoonpistachios crushed
10– 12 slices of large loaf bread or 15 - 18 slices of normal size bread, preferably 1-2 days old
Oil for deep frying

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Steps

3 hours 30 minutes

1

Crush cardamom seeds in a small mortar or pestle. Alternatively use a coffee grinder (completely cleaned) or a rolling pin.
2

Add crushed cardamom seeds to milk. Heat on low-medium heat till it comes to boil.
3

Turn heat to low and let it simmer for 45 minutes – 1 hour. Keep stirring occasionally to ensure that the milk does not burn. The longer the milk is cooked, it will start reducing and changing color from white to off-white/cream.
4

Add sugar and cream to milk. Stir with a whisk to make sure
5

Dissolve saffron (if using) in a tablespoon of milk and then add it to the hot milk mixture. Let it simmer for 2-3 minutes to let the flavor infuse. Add a pinch of yellow food color if required.
6

Crush almonds and pistachios and set aside. Add half of the nuts mixture in the milk and set aside the rest for layering and garnish. Turn off heat and set aside milk
7

Cut the crusts of the bread. (Don’t throw away the edges – use them as breadcrumbs in some other recipe). Cut the bread slice into triangl triangles or squares based on the dish / style you prefer. I prefer square because it’s far easier to layer in a square or rectangle dish.
8

Heat oil and deep fry the bread pieces. Use a slotted spoon to remove bread and drain on kitchen towels.
9

Take a glass dish and start layering with fried bread, sweetened milk & nuts.
10

First put a layer of bread, then add milk to soak. Sprinkle some nuts and then start layering with bread, milk and topping with nuts. Sprinkle nuts for every layer and then on the top as per your preference.
11

Cover with cling wrap and then chill in the refrigerator for at least 3-4 hours and serve cold.
12

The shahi tukray taste best when they are soaked in the milk properly, so choose a shallow rectangle dish. If using a deep dish, move the bread slices from top to bottom, and bottom to top after an hour of chilling to let them soak the milk properly.