Shahi Tukray Recipe
A beautiful dessert with tender bread pieces that soak up a beautifully aromatic milky base. A classic, easy to make Pakistani dessert
Servings 6
Ingredients
- 6 slices white or brioche bread
Milk Base
- 4 cups whole milk
- 1 tsp ground cardamom (freshly ground is optimal)
- 1 tsp saffron, coarsely crushed by hand
- ¼ tsp salt
- 300 ml can condensed milk
Garnishes
- slivered almonds or pistachios
- additional saffron
Instructions
- Remove the edges of your bread and slice into uniform pieces - I halved into triangles. You can use one piece of bread as a template for the others for even slices.
- Combine all the milk mix ingredients except the condensed milk in a wide bottomed pot and for 5-7 minutes until slightly thickened. (Note: this is for handi style, for a thicker base you can reduce the milk for another 5 minutes)
- Stir in your condensed milk. You may want to use a little less if you are thickening the milk more.
- Fry your breads pieces in oil (my preference) or ghee in batches until golden brown.
- Add your bread slices into the milky base and let it simmer for a few minutes to help the bread absorb the flavour.
- For easier plating don't leave your bread in too long because it becomes hard to transfer. If you are making it in advance then you can also place the fried bread in your dish and gently pour over the milk. The bread will absorb the milk mix as it cools.
- Refrigerate until ready to serve. Garnish with nuts and saffron.
Notes
I have written the instructions in segements - milk and bread. To make this dish quickly you can bring the milk mix to a simmer on one burner and while it simmers fry up your bread on another burner. This saves a lot of time and helps the dish come together in about 15 minutes.
However you slice your bread is up to you - I halved it into triangles, but smaller triangles or squares or rectangles work too!
