Shahi Tukray Recipe
This shahi tukray recipe is a modern adaptation of a classic, fragrant South Asian bread pudding popular during Ramadan for Iftar.
Ingredients
- 4 slices white bread edges removed, each slice cut in four triangles
- 1 cup oil canola/sunflower/vegetable
- 3 cups whole milk
- Pinch saffron threads toasted and ground
- 6 cardamom pods removed and seeds ground
- 3 eggs beaten
- ½ cup sugar or to taste
- 1 tablespoon pistachios crushed
Instructions
- Pre-heat oven to 350° F. Butter a square baking dish.
- Heat oil in a non-stick frying pan. Fry bread in batches, about 1-2 minutes each side until golden brown. Add extra oil as needed. Remove from heat.
- Arrange bread in layers in buttered baking dish.
- Place milk in saucepan and bring to boil. Lower heat. Add ground saffron and cardamom, and let it simmer for 10 minutes. Occasionally stir and remove any milk residue with a wooden spoon. Remove from heat.
- While the milk simmers on low heat, beat eggs and sugar with a whisk in a large bowl until well-mixed.
- Pour milk into the egg and sugar mixture, and beat again until well-mixed.
- Pour custard over bread, and bake uncovered for 25 minutes.
- Top with crushed pistachios.