Shahi Tukray Recipe|Authenntic Mughlai Shahi Tukda Recipe|Chef M Afzal|

Shahi tukry recipe|
Chef M Afzal recipe|
Sweet recipe|





Shahi Tukra, also known as Shahi Tukrey or Mughlai bread pudding, is a popular dessert that originates from the Mughal era. This rich and decadent dessert is made by soaking fried bread slices in sweet, aromatic saffron-infused milk and garnished with dry fruits. Its origins are deeply tied to the Mughal royal kitchens, where indulgent and lavish sweets were a staple at the emperor’s table.
In this guide, we’ll explore everything you need to know about Shahi Tukra, from its ingredients to the preparation process, along with tips for perfecting it and

understanding its historical background. Let’s dive into the step-by-step recipe to make this royal dessert in the comfort of your own home.
Ingredients:
To prepare Shahi Tukra, you'll need a few simple yet essential ingredients. These include the components for the milk sauce (called "Rabri") and the fried bread. Here's a detailed list of ingredients:

For the Bread:

6 slices of white bread (preferably day-old bread, as it absorbs the milk mixture better)

4 tbsp ghee (clarified butter) or butter for frying

1/2 tsp cardamom powder (optional for extra flavor)

For the Rabri (Sweet Milk Sauce):

2 cups full-fat milk

1 cup sugar (adjust to taste)

1/4 tsp saffron strands (soaked in 2 tbsp warm milk)

1/2 tsp cardamom powder

1 tbsp rose water or kewra water (optional, for fragrance)

1 tbsp chopped pistachios (for garnish)

1 tbsp chopped almonds (for garnish)

1 tbsp chopped cashews (for garnish)

For Garnishing:

2 tbsp silvered almonds or pistachios

A few strands of saffron (optional)

Step-by-Step Recipe:

Step 1: Preparing the Bread

Cutting the Bread:
Start by cutting the white bread into four triangular pieces (or rectangles, depending on your preference). It is recommended to use slightly stale bread because fresh bread tends to become soggy quickly and doesn’t absorb the syrup as well.

Frying the Bread:
Heat ghee or butter in a pan over medium heat. Once the ghee is hot, fry the bread pieces until they are golden brown and crispy on both sides. Frying the bread in ghee enhances its flavor and provides a rich texture. The bread should not be overly crisp but just enough to hold the milk and syrup.

Draining the Excess Oil:
After frying, place the bread slices on a paper towel to absorb any excess oil or ghee.

Step 2: Preparing the Rabri (Milk Sauce)

Boiling the Milk:
In a large, heavy-bottomed pan, pour 2 cups of full-fat milk and bring it to a boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the pan.

Reducing the Milk:
Once the milk comes to a boil, reduce the heat to low. Continue simmering, stirring occasionally, until the milk reduces by about half. The goal is to thicken the milk and create a creamy consistency.

Adding Sugar:
Once the milk has reduced, add 1 cup of sugar and stir well to dissolve. The sugar will sweeten the milk and help in creating the syrupy texture.

Adding Cardamom & Saffron:
Now, add the cardamom powder and saffron-infused milk (that you soaked earlier). This will give the milk a beautiful color and aromatic flavor. Stir everything well.

Adding Rose/Kewra Water:
If you want your Shahi Tukra to have a distinct fragrance, you can add 1 tablespoon of rose water or kewra water at this stage. These aromatic waters will add a floral note that’s typical in Mughlai desserts.

Simmering Further:
Allow the milk mixture to simmer for an additional 5-10 minutes to ensure the flavors have blended well. The rabri should have a creamy consistency, not too thick but not watery either. If it’s too thick, you can add a little more milk to reach the desired consistency.

Step 3: Assembling the Shahi Tukra

Arranging the Fried Bread:
Take a serving dish or individual bowls and arrange the fried bread slices at the bottom. Make sure to overlap the slices slightly to create an even layer.

Soaking the Bread in Rabri:
Pour the warm, prepared rabri (milk sauce) over the fried bread slices. The bread should be soaked well, but not so much that it disintegrates. Give it some time to absorb the milk, approximately 5 minutes.

Garnishing with Dry Fruits:
While the bread is soaking, you can prepare the garnish. Sprinkle chopped pistachios, almonds, and cashews generously over the milk-soaked bread. You can also add a few strands of saffron on top for an extra touch of elegance.

Chill and Serve:
Shahi Tukra is best served chilled. Allow the dessert to sit in the refrigerator for at least 2-3 hours so that the bread can soak up all the flavors and the rabri thickens further. You can also serve it immediately, but the texture and flavor develop better when it’s allowed to chill.

Tips for the Perfect Shahi Tukra:

Quality of Bread:
Use white bread that is not too fresh, as it will absorb the milk mixture better.