Indian Bread Pudding Print Email

Shahi Tukra

For the Rabri
3 cups whole milk
3 Cardamom pods, crushed

For the sugar syrup
1/4 cup Sugar
1/4 cup Water

4 slices Bread
3 TBS Ghee
4-5 Pistachios, blanched and chopped
4-5 Almonds, toasted and sliced
4-5 raisins (optional)
Few strands of saffron

Cut each slice of bread into 4 pieces . A day or two old bread works best for this recipe. If using fresh bread, keep it in a very low oven for about 10 minutes until the bread dries up a bit. This is in order to avoid the bread from soaking up too much ghee.

To make the sugar syrup, mix sugar and water and set the mixture to boil. Now, simmer the solution for about 10 minutes.

Take a pan and set the milk to boil. Simmer it until it reduces to 1/4th quantity. Keep stirring occasionally so that it does not stick to the pan. Now, add the crushed cardamom, pistachios and few strands of saffron to the thickened milk. This is our rabri.

Add in the ghee to a non-stick pan and lightly fry the bread until golden brown on both sides.

Dip the fried bread in the sugar syrup for about a minute. Arrange the slices on the serving dish. Now, spread the rabri onto the bread and sprinkle some almonds, and saffron strands over it.

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