Shahi Tukray or Royal Bread Pudding

Whether this dessert is a form of a bread pudding turn royal or other way around. Or it may have some other history; this dessert is still considered royal by South Asians. This delectable dish is named differently by different regions. Like it is sweeter counterpart also called Double ka Metha by some.

This appetizing dish is quite easy to make, and any novice can perfect their hands quickly if they know basic rules of cooking a dish. Fry the bread in a ghee (clarified Butter); soak in aromatic sweet milk, garnish with some nuts and khoa (curd) and voila, your dish is ready.

Here I am sharing a simple recipe for you to enjoy.

Bread: 7 slices

Milk: ½ litre

Evaporated milk: ¼ litre

Ghee: Enough to deep frySugar: ½ cup or to taste

Saffron: Few strandsOrange color: 1/8 tsp (optional)

Khuoa or curd: ½ cup (well drained curd)

Almonds & Pistachio: To garnish

Cut the bread diagonally in half. Trim the sides, but it’s optional. Fry them in ghee till they are light brown evenly. Arrange evenly in a flat oven proof dish. In other pot, boil milk with sugar, saffron, color, and evaporated milk until it changes its; color to beige. julienne the nuts after boiling and skinning. Some recipes add nuts to the milk when boiling thus eliminating this step. Add prepared milk to the fried bread until it covers the bread fully. Cover it with foil and bake it on 350 for 15 minutes or until bread is exceptionally soft. Garnish evenly with nuts and khoa or (drained curd). Can be served hot or cold.

Photo by Food Photographer | Jennifer Pallian on Unsplash