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