Monday, 15 July 2013

The Mughal Bread Pudding - Shahi Tukra

The Mughal Bread Pudding - Shahi Tukra - Melody of Cooking

The Mughal Bread Pudding - Shahi Tukra, is one of the most famous traditional dessert in Indian subcontinent. Shahi Tukra is a simple and delicious rich sweet bread pudding. The word 'Shahi' means Royal, and the 'Tukra' means pieces. The Royal Mughal emperors used to love this rich dish because of its aroma and sweetness. It is usually prepared on special occasions. During the muslim holy month of ramadan, many muslim people love to break their fast with this aromatic sweet dessert. 

In my childhood, My younger brother and I used to love this bread pudding so much, that often after dinner, we used to annoy our mother by crying for this dessert. This year, in UK, we have been fasting for long 18 hours per day. It is a long summer day to pass without drinking and eating. During ramadan, I always choose one of my mother's special recipe to break my fast. I have been planning for a while to improvise her amazing Shahi Tukra recipe by baking with fresh sliced apricots and pistachios instead of soaking into milk mixture.

The Mughal Bread Pudding - Shahi Tukra
The Mughal Pudding Bread - Shahi Tukra without Double Cream
The Mughal Bread Pudding - Shahi Tukra

What you need
8 slices of white bread
2 tbsp ghee/butter
400ml can light evaporated milk
1/2 cup (125ml) semi skimmed milk
2 cinnamon sticks
6 cardamom pods, bruised
pinch saffron threads
1/4 cup (55g) caster sugar
1 tbsp flaked almonds
1 tbsp pistachios
2 fresh apricots
4 tbsp double cream (optional)

The Mughal Bread Pudding - Shahi Tukra: Cut bread slices into rounds, using a 9.5cm round cookie cutter
Cook bread rounds until browned on both sides

What to do
- Cut bread slices into rounds, using a 9.5cm round cookie cutter
- Heat half the ghee/butter in a large pan 
- Cook bread rounds until browned on both sides
- Arrange browned breads rounds, overlapping slightly, in an oven proof dish
- Mix evaporated milk, semi skimmed milk, cinnamon sticks, cardamom pods, saffron and caster sugar in large pan; stir continuously over low heat until sugar is dissolved then simmer, uncovered for 5 minutes 
- Now, pour milk and spice mixture over bread rounds, sprinkle with nuts and sliced apricots; stand for about 30 minutes; preheat an oven to 220°c
- Bake, in, a preheated oven about 15 minutes
- Best served chilled with double cream.

The Mughal Bread Pudding - Shahi Tukra: Arrange browned breads rounds, overlapping slightly, in an oven proof dish
The Mughal Bread Pudding - Shahi Tukra: pour milk and spice mixture over bread rounds, sprinkle with nuts and sliced
The Mughal Bread Pudding - Shahi Tukra: Bake, in, a preheated oven about 15 minutes



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