Mughal Shahi Tukra

    1 hour 15 mins

    "Shahi" means royal, and Shahi Tukra ( a kind of bread pudding) is indeed a royal dessert. It originated in Pakistan and people got to know about it during the Mughal era. It is interesting that although Bangladesh is a result of partition in post colonial era, the cultural and traditional ties that overlap India, Pakistan and Bangladesh are strong, for which this recipe is still popular. The Shahi Tukra is delicious by itself, and is cooked during special occasions, such as Eid or parties.

    16 people made this

    Serves: 7 

    • 6 pieces of bread slices
    • 2 tablespoon of ghee
    • 1 liter liquid milk
    • 100 g powder milk
    • 2 tablespoon of sugar
    • 1-2 cardamoms
    • Less than one handful of raisins

    Prep:15min  ›  Cook:30min  ›  Extra time:30min chilling  ›  Ready in:1hr15min 

    1. Cut each of the bread pieces so that 4 squares or triangles form. Set aside on a plate.
    2. Heat a few drops of ghee and fry 3-4 square or triangle bread pieces at a time until they turn brown.
    3. The bread will suck the ghee when fried, so add few drops of ghee every time a new batch of bread pieces are added to the pan.
    4. As the bread is fried, pour the liquid milk on a cooking pot. Sprinkle the powder milk and sugar and stir. Heat the milk so that it thickens down to a quarter of its original 1 liter volume.
    5. When the milk starts to bubble, add the cardamoms and raisins.
    6. Pour the thickened milk on a flat dish. Add the fried bread pieces to the milk. Dip the bread well in the milk, especially by reversing the side after wetting one side for a bit. Set aside in a fridge to chill for 30 minutes.

    Serving suggestion

    It is delicious by itself.

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