shahi Tukda (rich bread pudding) – a delicious recipe with milk, raisins. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix the milk and condensed milk in a thick-bottomed pan and boil till it reduces to half its original volume.
2
Stir frequently to prevent from burning the milk.
3
When it is done add the cardamom, mix well and remove from the fire.Cut the crusts off from the slices of bread/raisin toast and quarter the slices.Heat the ghee on a medium flame.
4
Deep fry the pieces of bread in it till they are crisp and golden.
5
Drain on paper towels.In the same ghee, saute the raisins till they puff up.
6
Remove from the ghee and drain well on paper towels.Put a layer of bread pieces at the bottom of a flat serving dish and top with the thickened milk mixture.
7
Keep adding layers of bread and the milk mixture alternating as you go, till all the bread and milk mixture is used up.Garnish the dish with the raisins and almond slivers, chill for an hour and serve
665
kcal
Calories
59
g
Fat
23
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: 1 For the litre full-cream milk, 1 can (400gm) sweetened condensed milk1 tsp cardamom6-8 slices of raisin toast/bread1/2 cup raisins/sultanasGhee to deep fry the breadBlanched almond slivers to garnish:.
Yes, shahi Tukda (rich bread pudding) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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