Shahi Tukray
This shahi tukray recipe is a modern adaptation of a classic, fragrant South Asian bread pudding popular during Ramadan for Iftar.
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 slices white bread (edges removed, each slice cut in four triangles)
- 1 cup oil (canola/sunflower/vegetable)
- 3 cups whole milk
- Pinch saffron threads (toasted and ground)
- 6 cardamom (pods removed and seeds ground)
- 3 eggs (beaten)
- ½ cup sugar or to taste
- 1 tbsp pistachios (crushed)
Instructions
- 1
Pre-heat oven to 350° F. Butter a square baking dish.
- 2
Heat oil in a non-stick frying pan. Fry bread in batches, about 1-2 minutes each side until golden brown. Add extra oil as needed. Remove from heat.
- 3
Arrange bread in layers in buttered baking dish.
- 4
Place milk in saucepan and bring to boil. Lower heat. Add ground saffron and cardamom, and let it simmer for 10 minutes. Occasionally stir and remove any milk residue with a wooden spoon. Remove from heat.
- 5
While the milk simmers on low heat, beat eggs and sugar with a whisk in a large bowl until well-mixed.
- 6
Pour milk into the egg and sugar mixture, and beat again until well-mixed.
- 7
Pour custard over bread, and bake uncovered for 25 minutes.
- 8
Top with crushed pistachios.