Shahi Tukra (Indian Bread Pudding)
Added to shopping list. Go to shopping list.
Ingredients2 h 55 m servings 324 cals
Original recipe yields 8 servings
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the bread slices in the hot oil until deep, golden brown; drain on a plate lined with paper towels. Fry the cashews, almonds, and pistachio nuts in the hot oil until golden brown; remove from oil and set aside to cool. Chop roughly.
- Bring the milk to a gentle boil in a heavy-bottomed pan over medium-low heat; continue boiling until the volume of milk reduces by about half. Pour the evaporated milk into the pan and add the sugar, cardamom, and saffron; simmer together 5 to 10 minutes. Remove from heat and allow to cool completely.
- Arrange the fried bread pieces in a shallow dish large enough to allow them to be laid in a single layer. Evenly pour the milk mixture over the bread. Scatter the chopped nuts over the bread. Chill in refrigerator until completely cold, 1 to 2 hours.
Per Serving: 324 calories; 17.8 g fat; 37 g carbohydrates; 5.6 g protein; 6 mg cholesterol; 233 mg sodium. Full nutrition
ReviewsRead all reviews 1