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About this recipe:
This is the Great Indian Bread Pudding and comes from Hyderabad. Simple, rich, best eaten chilled. Great for a large dinner party, as recipe can be easily multiplied to make more.
8 slices white bread, crust removed
2 cups vegetable oil for deep frying
¼ cup cashew nuts
1/8 cup pistachio nuts
¼ cup sliced almonds
400 ml whole milk
100 ml condensed milk (Milkmaid)
1 pinch saffron
150 gms sugar
1 tsp cardamom (elaichi) powder
Few drops of Kewra essence (optional)
- 1. Cut each slice of bread into 4 triangles. Fry the bread in hot oil. Keep on paper napkins to soak extra oil. Fry nuts in the oil. Set aside for later.
- Pour whole milk in a heavy bottomed pan. Boil till it reduces by half. Add condensed milk. Add saffron, sugar and cardamom powder. Simmer for 5 – 10 minutes and set aside to cool. Add Kewra essence.
- 3. Arrange bread slices in a shallow serving dish in one layer. Pour milk on top. Chop nuts roughly into small pieces. Sprinkle over bread. Chill the shahi tukra for 1-2 hours. Serve cold.
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