Shahi Tukda/indian Bread Pudding

Served ColdServed Cold
based on 0 Ratings


Servings: 4 Preparation time:
  • For the Milk :
  • 1 ltr milk
  • Saffron, NITU DIDI PURE SAFFRON , Kesari Powder, Kesar 1/8 tsp saffron powder
  • Cardamom Powder, Cardamom Pd, Choti Elaichi, Cardamom, Cardamon, Elachi 1 tsp Cardamom Crushed
  • 1/2 tin condense milk (Check Note*)
  • For the Bread :
  • White Bread, Bread, bread slices 8 (slices of) bread (Sides Removed)
  • Ghee, (Pure) Ghee (for Shallow fry)
  • For the Garnish :
  • Pistachio Raw, Pista, Nuts Pistachio (powder and sliced)
  • Dried Rose Petals
  • Silver leaves (Chandi Ka Varq)

Instructions (Preparation Steps):

  • Prepare the milk: In a heavy bottom pan, mix together milk,saffron,cardamom & condense milk. Cook on slow flame stirring from time to time till half in quantity.Cool & Keep aside
  • For the Bread: Remove the sides of the bread and shallow Fry in pure ghee till brown and crisp. Keep aside.
  • Assemble: In a serving plate, put a piece of fried bread. Pour over the prepared milk on it.Sprinkle pistachio powder. Add another fried bread on the top of it. Pour over the milk. Garnish with sliced pistachio, dried rose & silver leaves.
  • Repeat the same process for the other 6 remaining breads with a layering of 2 breads at a time.
  • Serve.

Cook's Tip:
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
To get the full flavour out of saffron, warm it slightly before crushing (you may do so in a microwave oven for ten seconds on HIGH), add one teaspoon of warm milk and stir well.
When boiling milk, smear ghee on the edges of the vessel to prevent overflow.


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