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Shahi Tukray

..Shahi Tukray
  • Serves: 6 People
  • Prep Time: 25
  • Cooking: 35
  • Calories: 2450
  • Difficulty: easy
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  • recipeCategory: Desserts
  • description: Shahi tukray, shahi tukda, Pakistani bread pudding, Indian bread pudding, Umm Ali, double ka meetha, shahi tukra, shahi tukray within 15 minutes, Eid special recipe of shahi tukray
  • recipeCuisine: Pakistani
  • keywords: Shahi tukray, shahi tukda, Pakistani bread pudding, Indian bread pudding, Umm Ali, double ka meetha, shahi tukra, shahi tukray within 15 minutes, Eid special recipe of shahi tukray
  • recipeYield: 6
  • prepTime: PT30M

Shahi tukray or shahi tukda is a Mughal dessert that they love to eat at iftar (opening of fast). It is also said that this Pakistani/Indian bread pudding is originated from Umm Ali, an Egyptian sweet dish as it is also made by soaking fried bread slices in the milk. A similar dish called double ka meetha also exits in cuisine of Hyderabad India but it is a bit different than shahi tukra. Shahi tukray is a more famous recipe in Pakistani cuisine. The recipe is very easy and you can make these shahi tukray easily within 15 minutes. If you want to reduce the calories in this recipe you may shallow fry the bread in ghee instead of deep frying it. I am sharing today an Eid special recipe of shahi tukray. Do try this simple and easy to prepare dessert cum sweet and enjoy the appreciation of your family.


Ingredients

Directions

  1. Put a sauce pan on medium flame and add sugar in it, combine the sugar and let the milk boil.

  2. Add cardamom powder as well, give a mix and cook the milk on low flame until the milk thickens. It will take about 20-30 minutes on low flame, keep stirring in between till the milk reduced to desire thickness.

  3. Take the sauce pan aside of flame and let the rabri cool down.

  4. For sugar syrup, in the sauce pan add sugar and water and let it cook.

  5. Add cardamom powder and rose water, cook the sugar syrup till 1 string consistency (1 tar ka sheera).

  6. Remove the syrup from flame and keep it aside.

  7. For making turka heat some cooking oil in the frying pan on low flame.

  8. Trim the brown sides of the bread, cut the bread in triangles or any shape of your choice.

  9. Fry the bread slices in hot oil till golden brown, drain the excess oil and keep on the paper towel. (If you do not want to fry just toast the bread slices till they turn crispy).

  10. ______________ Assembling ________________

  11. Dip the fried bread slices in sugar syrup for 10-15 seconds and then arrange in the bottom of serving dish.

  12. Pour the thickened milk (rabri) on the sugar coated bread slices.

  13. Garnish with desiccated coconut chopped almonds and chopped pistachios.

  14. Keep in the fridge till it get chilled before serving.

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About Author

I experienced that cooking doesn't need to be threatening. I didn't figure out how to cook as a child. No treats or cakes with Grandma. Never helping mother cook meals. I needed to learn as a grown-up, due to legitimate need. I needed to figure out how to cook. So I just began cooking. It was unpleasant from the outset. I attempted to sear garlic, and everything turned green. It was one Pinterest fall flat after the other until I at least began to get its hang. For some time, I; despised cooking feared it with each fiber of my being. And one day; I, began anticipating it. I would be at my work area and begin pondering what I could make for supper. I began to get amped up for evaluating new plans, concocting something all alone, or utilizing new fixings. It got fun. Also, that is something I need to impart to you. Cooking is fun and energizing, and regardless of whether you think you will suck at it, recall, even I can cook.

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