Sunday, March 24, 2013

Shahi Tukray - Royal Bread Pudding

Posted by - Dixya @ Food, Pleasure, and Health


Shahi Tukray aka Royal bread pudding is very traditional, true Royal indulgence dating back to Mughal Empire's era. I am not a big fan of any desi dessert but I have a huge sweet tooth and big heart for this particular one.



Typically, a piece of toast is deep fried in ghee (clarified butter), soaked in heavy cream or full-fat milk infused with saffron thread, sugar, & topped with nuts/dried fruits. 

I re-created skinny version by using tea rusk (toasted bread can also be used) rather than frying bread. Also,I skipped heavy cream/whole milk and I opted almond-milk..but feel free to use whatever milk you regularly drink.



This is not your Royal decadent shahi turkay but it's really good-taste and texture wise. My parents, who are pretty serious about their dessert were also pleased with the final result. And me, I ate three pieces happily in one sitting with way less calories and fats. 




Skinny Shahi Tukray

Ingredients
8 tea rusks
1.5 cup milk
1/4 cup sugar
2 tablespoon condensed milk
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
handful chopped almond (or pistachios)

Directions
-Arrange tea rusks in a small tray and keep it aside.
-In a small sauce pan, over medium heat, warm milk, sugar, condensed milk. Add cinnamon and cardamom and stir them Allow it to thicken for about 10 minutes.
-Remove it from heat. Allow it to cool for 5-10 minutes.
-Gently pour it over tea rusks, making sure it covers the bread.
-Leave it in the refrigerator for an hour or so.
-Serve it with chopped almond.

4 comments:

Sharon B. said...

I love the combination of spices in this and that you made a lighter version. Thanks for sharing!

Rebecca Subbiah said...

oh this sounds great love the Indian flavors in it

Rena said...

Oh gosh, this sounds divine!

dentistvschef said...

Love the kick'in spice on bread pudding....