Shahi Tukda - शाही टुकड़ा (Bread Pudding)

Hello friends,


When I posted Double Ka Meetha recipe I got a lot of comments saying, it sounds like Shahi Tukda, so I said, let me look it up, as I too had heard about this sweet a bit and just wanted to try it out. Might I say, yes, it is very similar to Double Ka Meetha. Both of these desserts are something that I would surely like to make again and again :)


My pics are not very good as I used a big pan instead of a plate with just 2-3 slices. Also, I did not cut the edges off as many recipes suggest (why waste, right?)


Shahi Tukda - शाही टुकड़ा  (Bread Pudding)

Ingredients
Bread Slices - 6 (I used brown bread as we don't bring white bread at all, but traditionally white is used)
Milk - 1 cup (full fat is better, so, please try not to use skim)
Sugar - 1/2 cup
Water - 1/2 cup
Green Cardamom Powder - 1/4 tsp
Pistachios - 1/4 cup (coarsely crushed or use even sliced or chopped, as you like)
Ghee (Clarified Butter) - to pan fry bread slices, so about 2 tbsp
Preparation

• Cut in triangles and let them air dry for 2 or more hours, till they are completely dry.
• Mix water and sugar in a bowl and heat. Once the sugar is all dissolved, let it boil for about 10 minutes. 
• Add green cardamom powder to it, mix well and take it off the heat and let it cool slightly.
• Meanwhile, take a heavy bottomed pan and boil milk.
• Once the milk is boiling, simmer heat and let it reduce to about 1/2 of its quantity.
• While milk is reducing, take the bread slices, apply ghee on both sides of the bread and tawa (pan) fry it till it is golden brown on both the sides.
• Take the fried pan in a plate (I had more bread slices, so I did it in a bigger wide pan itself), pour sugar syrup on it and let it get absorbed.
• Mix 3/4 of coarse pistachio to it and let it cook for 5 more minutes.
• Now, pour this reduced milk on top of the bread slices with sugar syrup and let it get absorbed too.
• Sprinkle the remaining pistachio on top.
• If you prefer to eat it chilled (like most of the recipes suggest), refrigerate it. But, N and I prefer it warm, so we let it stay on the stove top.

Serving
Serve it as a dessert after lunch or dinner. Traditionally, it is served chilled (I have never had it in the sweet shop, so no idea). But, we ate it warm like all other desserts that N and I do.

I am sending this to Bread Mania event of Chaitra.

That's all for now. Take care till next post.