Shahi tukray or tukda means a royal piece of dessert. This is a rich dessert made with bread fried in desi ghee until golden and crunchy then drenched in a thick milk mixture. I used a shortcut in this recipe by mixing whole, evaporated, and condensed milk to achieve a similar taste quickly.
Ingredients for shahi Tukray
Bread
You can use any kind of bread but I like using white bread as it will give the best results. Fry the bread in ghee a few at a time over medium heat to get the crispiness. Don’t crowd the pan and also don’t add all of the ghee at the same time because it will be absorbed all at once.
Ghee/oil
I Used homemade desi ghee that I have on hand but you can also use regular ghee, butter, or even oil. Desserts taste best when made in ghee.
Milk mixture
I used a can of evaporated, 1 cup of whole milk, and 2 tbsp of condensed milk for the milk mixture. Mixed them in a pan and let it cook for about 10 minutes over medium heat while stirring consistently. I also used a little bit of cardamom and saffron but that’s completely optional. Feel free to add or omit.
Nuts
My family doesn’t like nuts so I only used a few pistachios for garnishing. If you like more nuts then feel free to use more or skip according to your preference. I also used some dried rose leaves for garnish.
How to serve shahi Tukray
Shahi tukray tastes best when served cold. Bread is going to absorb all of the milk mixture and become super soft and creamy. If you want to have extra milk on the side then save a little bit of the milk mixture and pour it over the tukray right before serving.
How to store leftover shahi Tukray
You can leave the tukray in the refrigerator for three to four days. They taste best when served cold so no need to reheat but tukray might become very mushy if left in the refrigerator for a longer time.
Shahi tukray or Shahi Tukda
Ingredients
- 8 slices bread
- 1/2 cup ghee or oil
- 1 cup whole milk
- 1 12 oz evaporated milk
- 2 tbsp condensed milk 4.5 oz
- 3 tbsp corn starch or vanilla custard
- 2 green cardamom optional
- 4-5 strands of saffron optional
- Pistachio for garnish
Instructions
- Cut bread into circles using a cookie cutter or any other circle. I used my mother in law's steel glass.
Fry Bread
- Heat half of the ghee in a pan, add 4 of the bread slices, and fry them over medium heat until they turn light golden from one side and then turn them around to keep cooking. Take them out on a serving dish.
- Add rest of the ghee and repeat the process.
Prepare Milk mixture
- Add 1 cup of whole milk, 1 can of evaporated milk, and 2 tbsp of condensed milk to a pan and cook for 10 minutes over medium heat. Add cardamom and saffron strands.
- Now slowly pour half of that milk over shahi tukray.
- Mix cornstarch with a little water and pour in the remaining milk, cook it until thickened. Let it cool down.
- Now pour this thickened custard over the bread, and garnish with chopped pistachios or any other nuts of your choice.
- Let it cool down for 3-4 hours and enjoy.