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Shahi tukda on a decorative plate

Shahi tukda

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Enjoy a classic Mughal dessert of fried bread slices, steeped in sweetened cardamom milk, scented with saffron and rosewater and topped with chopped nuts

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal589
fat39g
saturates18g
carbs47g
sugars33g
fibre1g
protein19g
salt0.64g
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Ingredients

  • ¼ tsp saffron stands
  • 7 cardamom pods, seeds removed, plus 1 tsp caster sugar
  • 1 tsp caster sugar
  • 4 slices white bread , medium thickness, 2 days old
  • sunflower oil, for shallow frying
  • 1 litre full-fat milk
  • 75g caster sugar
  • 125ml double cream
  • few drops rose water

For finishing

  • 1 tbsp almonds, chopped
  • silver leaf (optional)

Method

  • STEP 1

    Put the saffron in a small bowl with 2 tbsp warm water and set aside for 1 hr. Meanwhile, grind the cardamom seeds to a powder with the caster sugar using a pestle and mortar.

  • STEP 2

    Remove the crusts from the bread and cut the slices in half diagonally.

  • STEP 3

    Pour the oil in a high-sided frying pan, until it's 2cm deep, and place over a medium heat. Once the oil reaches 180C, or when a cube of bread browns in 30 seconds, carefully add the bread slices in batches, and cook until golden on both sides. Drain on kitchen paper and set side.

  • STEP 4

    Heat the milk and ground cardamom mixture in a wok or karahi over a medium-high heat, stirring occasionally. Once it comes to a boil, turn the heat to medium, and continue cooking the milk for about 15 mins, stirring often, until it's reduced by half.

  • STEP 5

    Mix a ladleful of hot milk with the cream in a bowl, then pour it back into the pan. Stir in the saffron and its soaking water, and enough rose water to lend a soft floral flavour.

  • STEP 6

    Add the fried bread in a single layer to the creamy milk – you will probably need to do this in two batches. Soften the bread over a low heat for 2-3 mins, then remove with a slotted spoon and arrange in a single layer on a serving plate.

  • STEP 7

    Turn the heat to medium and reduce the milk left behind in the pan for a few mins, stirring all the time until creamy – it should have the consistency of double cream.

  • STEP 8

    Leave the milk to cool and thicken for 15 mins, and then spoon it over the bread. Chill overnight so that the bread softens.

  • STEP 9

    Sprinkle with the chopped almonds and silver leaf, if using, for a special occasion. Serve chilled.

Goes well with

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