Shahi Tukray

The history of Shahi Tukray goes back to the Mughals, who had dedicated khansamas (chefs/cooks) to prepare delectable dishes for them. The Mughals had a keen interest in fine dining, where the spread was laid to perfection. This dessert is a must serve in family dawats and Eid. Here, I am sharing with you all a super easy, and delicious Shahi Tukray recipe, which we often make at home. 

(Serves 6-8)

8-10 slices of bread
1 1/2 liters of milk
100 gms Olper's Cream
4-6 Cardamon pods
3/4th cup sugar
1 cup water
a drop of yellow food coloring (optional, I didn't use it)
1 tbsp slivered almonds
1 tbsp raisins
1 tbsp slivered unsalted pistachios
2 tbsp sweetened condensed milk


In a pan, add milk, food coloring, cardamon pods, and condensed milk. Mix and let it simmer for a good twenty to thirty minutes, till the milk is slightly thicker (till almost 1 liter remains). Once done, keep aside, add Olper's cream, mix and let it cool. Mix together water and sugar for the sugar syrup and cook for ten minutes. Turn off stove once done. Deep fry the bread slices till they achieve a light golden color. Drain and remove any excess oil. Now place the bread slices in a shallow dish, pour the sugar syrup evenly over the bread slices as per your taste (and the level of sweetness you want). Now pour the milk mixture, pour slowly so as not to displace the bread slices. Garnish with almonds, raisins and pistachios. Serve warm or cold!
I know it's odd to see cream in a Shahi Tukray recipe, but it helps in giving a creamy texture to the dish and adds richness.

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