Tastenexa
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Pakistani
Shahi Tukray Dessert
45 min total15 prep30 cook6 servings420 cal
VegetarianClassicContains glutenContains dairyContains tree nut
Fried bread slices soaked in sugar syrup and topped with thickened, cardamom-scented milk and nuts. A regal South Asian bread pudding often made for weddings and Eid.
Ingredients
bakery
- 8 slicewhite bread slices
dairy
- 4 cupwhole milk
- 0.33 cupghee
pantry
- 1 cupgranulated sugar
- 0.5 tspcardamom powder
- 1 pinchsaffron
- 3 tbsppistachios
- 3 tbspalmonds
other
- 1 cupwater
Steps
- Simmer the milk with the saffron and cardamom, stirring often, until reduced and thickened into rabri.
- Sweeten the rabri with a couple tablespoons of sugar and set aside.
- Make a syrup by boiling the remaining sugar with 1 cup water until slightly sticky.
- Trim the crusts and cut each bread slice in half diagonally.
- Heat the ghee in a skillet and fry the bread pieces until deep golden and crisp on both sides.
- Drain the fried bread briefly on paper towels.
- Dip each fried piece quickly into the warm syrup and arrange on a serving dish.
- Chop the pistachios and almonds.
- Pour the thickened rabri evenly over the soaked bread.
- Scatter the chopped nuts on top.
- Chill for 1 hour and serve cold.
Tips
- Fry the bread in ghee until deep golden for a rich, crisp base.
- Dip the fried bread only briefly in syrup so it stays intact.
- Reduce the milk (rabri) until thick and creamy for the best topping.
- Garnish generously with pistachios and almonds for the classic royal look.
