Description

Shahi Tukda is a rich and indulgent traditional Mughlai dessert featuring fried bread slices soaked in a fragrant saffron and cardamom infused reduced milk mixture, garnished with chopped almonds and edible silver leaf. This royal treat offers a creamy texture with floral notes of rose water, perfect for festive occasions.

Ingredients

Scale

For the Saffron Infusion

¼ tsp saffron strands
2 tbsp warm water

For the Cardamom-Sugar Mix

7 cardamom pods, seeds removed
1 tsp caster sugar

For the Bread

4 slices white bread, medium thickness, 2 days old
Sunflower oil, for shallow frying (about 2 cm depth)

For the Milk Mixture

1 litre full-fat milk
75g caster sugar
125ml double cream
Few drops rose water

For Garnish

1 tbsp almonds, chopped
Silver leaf (optional)

Instructions

Prepare the saffron: Place the saffron strands in a small bowl with 2 tablespoons of warm water and let them soak for 1 hour to release their color and aroma.
Make the cardamom sugar: Remove seeds from 7 cardamom pods and grind them together with 1 teaspoon caster sugar using a pestle and mortar until a fine powder forms.
Prepare the bread: Remove crusts from the bread slices and cut each slice diagonally into two triangles.
Fry the bread: Heat sunflower oil in a deep frying pan to about 180°C (test by frying a small bread cube: it should brown in 30 seconds). Fry the bread slices in batches until golden brown on both sides. Drain on kitchen paper and set aside.
Reduce the milk: In a wok or karahi, combine 1 litre full-fat milk with the ground cardamom sugar powder and 75g caster sugar. Heat over medium-high, stirring occasionally until it boils. Reduce heat to medium and simmer for about 15 minutes, stirring often, until the milk reduces by half.
Add cream and saffron: Mix a ladleful of the hot reduced milk with 125ml double cream in a bowl, then return this mixture to the pan. Stir in the saffron along with its soaking water and add a few drops of rose water for floral fragrance.
Soften bread in milk: Add the fried bread slices in a single layer to the creamy milk mixture (in two batches if needed). Let the bread soften over low heat for 2-3 minutes, then carefully remove using a slotted spoon and arrange on a serving plate in a single layer.
Further reduce milk: Increase heat to medium and reduce the milk remaining in the pan for a few minutes while stirring continuously until it reaches the consistency of double cream.
Cool and assemble: Allow the reduced milk to cool and thicken for 15 minutes, then spoon it generously over the arranged bread slices. Cover and refrigerate overnight so the bread absorbs the flavorful cream and softens.
Garnish and serve: Before serving, sprinkle the dessert with chopped almonds and optionally decorate with edible silver leaf to enhance its festive appearance. Serve chilled.

Notes

Use white bread that is a couple of days old for better absorption and frying texture.
Maintain oil temperature correctly to avoid greasy or burnt bread.
Soaking saffron in warm water improves its color release and taste.
The dessert tastes better after refrigerating overnight, as the bread fully soaks up the creamy milk mixture.
Silver leaf is optional but adds a luxurious touch for special occasions.

Prep Time: 15 minutes plus 1 hour soaking saffron and overnight chilling
Cook Time: 40 minutes
Category: Dessert
Method: Frying
Cuisine: Mughlai Indian

Keywords: Shahi Tukda, Mughlai dessert, saffron dessert, fried bread pudding, Indian sweets, cardamom saffron dessert