Shahi Tukray (C.1500s, India)


Part II of the History of Bread Pudding features the nutty, milky Shahi Tukray from Mughal India. It's a sweet classic, glazed with sweetened condensed milk, with dates, saffron, and almonds. It's a regional Ramadan favourite.

Ingredients: (Serves two)

2 wholemeal bread husks
1/2 can sweetened condensed milk
1/4 cup sugar (for sugar syrup)
1/6 cup water (for sugar syrup)
1/4 cup ghee
1/4 tsp cardamom powder
1/4 tsp saffron
1tbsp each of chopped almonds and dates 

  1. Boil the sweetened condensed milk. Add the spices. This is called rabdi.
  2. For a quick sugar syrup, boil sugar and water for a few minutes and set aside.
  3. Fry your bread in ghee until golden and crispy, then soak in the sugar syrup.
  4. Place the sugar soaked bread on a plate, then pour a good amount of rabdi on top, and garnish with chopped almonds and dates. Serve!

Have you seen the previous episode related to this recipe?


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