Shahi Tukray, Cardamom Bread Pudding

Shahi Tukray – Dessert for Breakfast

Today I’m sharing with you another traditional Persian recipe for Eid morning breakfast, Cardamom Bread Pudding or ‘Shahi Tukray’. It’s a Persian dessert that has crispy pieces of golden fried bread soaked in a mixture of sweet and thick milk syrup. A delightful indulgence that becomes the star of the show on any festive table. Traditionally it’s made by thickening the milk which takes a long time. I’ve used condensed milk to speed up the cooking process. The word Shahi Tukray means a royal morsel or snack. Some say that Babur, the founder of the Mughal dynasty, brought it with him to South Asia in the 16th century, and that it descends from Middle Eastern bread puddings such as Aish el Saraya and the Egyptian Um Ali.

Shahi Tukray vs Western Style Bread Pudding

It’s interesting to trace back in history how breads evolved into various sweet and savory desserts. Especially how almost every culture has a version of Bread Pudding now. Bread is a staple that goes back centuries. I believe, like modern times, the chefs from days gone by also disliked wasting leftover or stale bread and thought of creative ways to use it in new recipes. The main difference between English Bread and Butter Pudding and Shahi Tukray is of eggs. Bread and Butter pudding is baked in a rich cream and egg custard which gives it the fluffy soft texture. Perhaps the royal chefs of Babur wanted to retain a little texture in every bite instead of the fluffiness of eggs. Therefore the un-crusted bread was first fried in ghee, or butter and then baked in sweetened creamy milk flavored with saffron, cardamom and rosewater and garnished with almonds, pistachios and dried fruits. Finally decorated with chandi or sonay kay warq (silver or gold leaves).

Shahi Tukray – A Sweet Treat for Sweet Eid

The last week of Ramadan begins and the excitement and anticipation of Eidul Fitr (also called the Sweet Feast; the feast of breaking the fast; the Sugar Feast) takes over the entire social scene. Markets stay open till very late in the night and people throng the malls to buy new, festive clothes, shoes, accessories and gifts. Mithai (dessert shops) gear up to increase the supply to match the manifold increase in the demand of their products. Women begin to plan elaborate menus for big family get togethers. Houses are thoroughly cleaned and the best linen and crockery come out. After the morning prayer, something sweet is traditionally served for breakfast. Sheer Khorma ( vermicelli dessert), kheer (rice pudding) or Sooji Halwa (semolina pudding) are among the most popular choices. Shahi Tukray was a favourite of the Mughal emperors to break fast with in the month of Ramazan. The practice continues even today, making it a very desirable dish at iftar as well as at the festive occasion of Eid-ul-Fitr .

Shahi Tukray, Cardamom Bread Pudding

Maria Nasir

Shahi Tukray is a Persian recipe of rich, fragrant and creamy bread pudding from the royal Mughal kitchens, flavored with spices and nuts.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

chill time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Breakfast, Dessert

Cuisine Persian

Servings 6 persons

Ingredients

  

• 6 slices white bread
• 1/4 litre milk
• 1 tin condensed milk 400g
• 1 teaspoon cardamom seeds crushed
• 1/4 cup olive oil or ghee (clarified butter) for frying
• 1/4 cup almonds or pistachios for garnishing

Instructions

 

• Heat 2 tablespoons oil in a frying pan and fry bread slices in batches of 2-3 till golden and crisp on both sides.
• Repeat with the rest of the slices, adding two tablespoons oil every time before frying a new batch.
• Cut the slices into triangle halves. Set aside.
• Heat milk in a saucepan. Add condensed milk and cardamoms. Cook for a while till the milk is reduced and thickened to the consistency of pourable custard.
• Dip the slices in milk and spread in a single layer in a serving dish.
• Pour the remaining custard over the bread slices to coat them completely.
• Refrigerate till the custard sets, almost an hour.
• Garnish with chopped pistachios, almonds or nuts of your choice.
• You can serve it chilled or at room temperature.

Keyword bread pudding,, breakfast, egg free dessert, Eid Easy Dessert, Middle Eastern, Persian Cuisine