Shahi Tukda

Shahi tukda an Indian version of bread pudding. I made mine with stale bread, toast till golden brown and crispy soaked in sugar syrup, topped with creamy rabri and garnish with chopped pistachios. Shahi Tukda is another great make over for your left over bread.

The beauty of this dish is the rabri which means reduced milk. Once i pour the rabri over the toasted bread i leave it to stand for 5-10 minutes for the bread to soaks the creamy and rich rabri. My daughters prefer their shahi tukda chilled in the fridge for couple of hours and this enhance the flavour of the dish. This is the dish to serve for that little sweet tooth craving

Ingredients

5 pieces bread,removed the edges and cut into 4 smaller triangles
2 tbsp ghee/butter

For Rabri
1 litre full cream milk
5-6 saffron strands, soaked in 2 tbsp warm milk
2 pods cardamom,crushed

For Sugar Syrup
1/2 cup sugar
3/4 water

For Garnishing
2 tbsp pistachios,chopped

Methods

In a pot over a medium flame, boil the milk with cardamom pods. Add the soaked saffrons. Stir and simmer the milk till its reduces to a thick or 1/2 of its original quantity. Turn off the flame and keep aside

Brush ghee both sides of the bread and toast on a frying pan till golden brown and crispy.

In a heavy bottom pan, boil together sugar and water till a thick sugar syrup consistency achieved.

Soak the bread pieces into the prepared sugar syrup for a minute.

Place the sugar soaked bread pieces on a serving plate, drizzle with prepared rabri and sprinkle with chopped pistachios.

Serve chilled or warm