Shahi Tukray Recipe (Pakistani Bread Pudding)
Shahi tukray is a classic Pakistani dessert of crisp fried bread dipped in sweet cardamom syrup and topped with thick, creamy rabri and nuts. It is a favorite at weddings and Eid.
This recipe keeps the bread crisp and the rabri smooth.
Why you will like this version
- Crisp bread with creamy rabri.
- Perfect for Eid and parties.
- Simple pantry ingredients.
What is shahi tukray?
Shahi means royal and tukray means pieces. Slices of bread are fried, dipped in syrup and topped with reduced sweet milk.
Ingredients that matter
- White bread: day-old slices fry better.
- Full-fat milk: reduced to make the rabri.
- Cardamom and saffron: for fragrance.
Tips for the best shahi tukray
- Fry the bread until golden and crisp.
- Dip it in syrup for only a few seconds so it does not go soggy.
- Cool the rabri a little before spooning it over.
Shahi Tukray Recipe
Ingredients
Method
- Boil the milk in a wide heavy pan, then simmer on medium-low for 50 to 60 minutes, stirring often, until reduced to about 350 ml. Add 1/4 cup sugar and the saffron milk and cook 3 minutes. Cool.
- Mix 1 cup sugar, 1 cup water and the cardamoms. Boil for 3 to 4 minutes until slightly sticky but not stringy.
- Heat the oil and fry the bread triangles on medium heat until golden and crisp on both sides. Drain on paper.
- Dip each piece in the warm syrup for 5 to 10 seconds and arrange on a plate.
- Spoon the rabri over the bread, garnish with nuts and serve.
Notes
Assemble just before serving so the bread stays crisp.
Frequently asked questions
Can I bake the bread instead of frying?
Yes. Brush with ghee and bake at 180 C for 10 to 12 minutes until golden.
How do I store it?
Store the bread, syrup and rabri separately and assemble just before serving.
Can I make the rabri ahead?
Yes. Refrigerate for 2 days.
