Shahi Tukda (Royal Indian Bread Pudding) An elegant, classic Mughlai dessert featuring crispy, ghee-fried bread elements soaked in fragrant sugar syrup and topped with a rich, slow-simmered cardamom and kewra rabdi. Prep time: 10 minutes Cook time: 1 hour Yield: 4–6 servings Ingredients For the Rabdi (Thickened Milk) 4 cups (1 liter) Full-cream whole milk ½ cup Condensed milk (adjust to taste) ½ tsp Cardamom powder 1 tsp Kewra water (screwpine essence) For the Sugar Syrup 1 cup Granulated sugar 1 cup Water For the Fried Bread Base 6 slices White bread (crusts removed, cut into equal squares or triangles) Ghee or neutral oil (for deep or shallow frying) Method 1. Prepare the Rabdi 1. Simmer the milk: In a wide, heavy-bottomed pan, bring the whole milk to a boil. Reduce the heat to low and let it simmer for approximately 45 to 60 minutes. Stir occasionally and scrape the milk solids (malai) from the ...
Shahi Tukda (Royal Indian Bread Pudding)
An elegant, classic Mughlai dessert featuring crispy, ghee-fried bread elements soaked in fragrant sugar syrup and topped with a rich, slow-simmered cardamom and kewra rabdi.
Prep time: 10 minutes
Cook time: 1 hour
Yield: 4–6 servings
Ingredients
For the Rabdi (Thickened Milk)
4 cups (1 liter) Full-cream whole milk
½ cup Condensed milk (adjust to taste)
½ tsp Cardamom powder
1 tsp Kewra water (screwpine essence)
For the Sugar Syrup
1 cup Granulated sugar
1 cup Water
For the Fried Bread Base
6 slices White bread (crusts removed, cut into equal squares or triangles)
Ghee or neutral oil (for deep or shallow frying)
Method
1. Prepare the Rabdi
1. Simmer the milk: In a wide, heavy-bottomed pan, bring the whole milk to a boil. Reduce the heat to low and let it simmer for approximately 45 to 60 minutes. Stir occasionally and scrape the milk solids (malai) from the sides back into the pan.
2. Thicken and flavor: Once the milk has reduced by more than half and thickened to a coat-the-back-of-a-spoon consistency, stir in the condensed milk and cardamom powder. Simmer for another 5 minutes.
3. Chill: Remove from heat and stir in the kewra water. Allow the rabdi to cool to room temperature, then transfer it to the refrigerator to chill completely before serving.
2. Prepare the Sugar Syrup
1. In a small saucepan, combine the sugar and water.
2. Bring to a boil over medium heat, stirring until the sugar dissolves completely.
3. Simmer for 4–5 minutes until it reaches a sticky, half-string consistency. Remove from heat and set aside to keep warm.
3. Fry the Bread Elements
1. Heat ghee or oil in a flat skillet over medium heat.
2. Fry the bread squares in batches until they turn a deep golden brown and become perfectly crisp on both sides.
3. Drain thoroughly on paper towels to remove excess oil.
4. Assembly & Presentation
1. Syrup dip: Gently dip each crispy fried bread piece into the warm sugar syrup for about 10–15 seconds, ensuring they absorb the sweetness without getting soggy.
2. Plate: Arrange the soaked bread pieces beautifully in a single layer on a serving platter.
3. Finish: Generously ladle the chilled rabdi over the crispy bread base just before serving.
4. Garnish with Almond slivers and Enjoy!
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