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:
Add cardamom peels to the tea canister, instead of throwing them away. It will lend a very subtle flavour of cardamom to every cup of tea you brew!
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.
While making ghee add betel leaves. They give a pleasant aroma as well as increase the shelf life.


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