Shahi Tukray Recipe (Halal)

 Royal Bread Pudding - A Classic Pakistani/Indian Dessert

 

Ingredients

For the Bread:

• 8-10 slices of white bread (day-old bread works best)
• 2 cups vegetable oil or ghee for deep frying

For the Milk (Rabri):

• 1 liter full-fat milk
• 1/2 cup sugar (adjust to taste)
• 1/4 cup condensed milk (optional, for extra richness)
• 1/2 tsp cardamom powder
• A pinch of saffron soaked in 2 tbsp warm milk
• 2 tbsp cornstarch mixed with 3 tbsp milk (for thickening)

For Garnishing:

• 2 tbsp chopped almonds
• 2 tbsp chopped pistachios
• 1 tbsp rose petals (optional)
• Silver leaves (vark) - optional
• A few saffron strands

Instructions

Step 1: Prepare the Milk (Rabri)

1. Pour milk into a heavy-bottomed pan and bring to a boil over medium heat
2. Reduce heat to low and let it simmer, stirring occasionally to prevent sticking
3. Cook for 45-60 minutes until the milk reduces to about half its original quantity
4. Add sugar, condensed milk (if using), and cardamom powder
5. Add the saffron-milk mixture for beautiful color and aroma
6. If you want a thicker consistency, add the cornstarch mixture and stir well
7. Cook for another 5-10 minutes until desired thickness is reached
8. Remove from heat and let it cool slightly

Step 2: Prepare the Bread

1. Remove crusts from bread slices and cut each slice diagonally into triangles
2. Heat oil or ghee in a deep pan over medium heat
3. Fry the bread pieces until they turn golden brown and crispy on both sides
4. Remove and drain on paper towels to remove excess oil

Step 3: Assembly

1. Arrange the fried bread pieces in a serving dish
2. Pour the warm milk (rabri) over the bread pieces
3. Let it soak for 10-15 minutes so the bread absorbs the milk
4. The bread should be soft but not completely mushy

Step 4: Garnish and Serve

1. Sprinkle chopped almonds and pistachios on top
2. Add rose petals and saffron strands for decoration
3. Apply silver leaves (vark) if using
4. Serve warm or chilled according to preference

Tips for Perfect Shahi Tukray

• Bread Choice: Use slightly stale bread as fresh bread may become too soggy
• Oil Temperature: Maintain medium heat while frying to ensure even browning
• Milk Consistency: The rabri should coat the back of a spoon but not be too thick
• Soaking Time: Don't over-soak the bread - it should retain some texture
• Make Ahead: Can be prepared a few hours in advance; the flavors develop beautifully

Serving Suggestions

• Serve in individual bowls for elegant presentation
• Best enjoyed warm, but also delicious when chilled
• Perfect for Eid celebrations, dinner parties, or special family gatherings
• Pairs wonderfully with a cup of chai or green tea

Storage

• Store covered in the refrigerator for up to 2 days
• The dessert tastes even better the next day as flavors meld together
• Bring to room temperature before serving if stored in fridge

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1.5 hours
Serves: 6-8 people

Note: This recipe is completely halal and vegetarian-friendly. All ingredients used are permissible according to Islamic dietary guidelines.