Step-by-Step Guide to Making Creamy Shahi Tukda Bread Pudding

Eid al-Fitr is a time of joy, feasting and of course, indulging in sweet, sumptuous treats. Across Indian homes, desserts take center stage, symbolising the warmth of togetherness after a month of fasting. Old favorites like sheer khurma, phirni and shahi tukda have been a part of Eid celebrations for ages, filling homes with the aroma of cardamom and saffron. But if you’re looking for a modern twist on a classic, Shahi Tukda Bread Pudding is the way to go.

This recipe combines the royal flavors of Shahi Tukda with the comforting creaminess of bread pudding to create a dessert that’s decadent yet easy to make. Fried bread slices soak up fragrant saffron infused milk, layered with thick rabri and topped with chopped pistachios, almonds and a drizzle of rose syrup. Unlike the traditional method which requires frying and assembling separately, this version bakes everything together so the flavors can meld beautifully. Ready to make your Eid even sweeter? Let’s get started!

Step-by-Step Guide to Shahi Tukda Bread Pudding

Ingredients

For the Bread:

• 6 slices of white bread (trim the edges)
• 3 tbsp ghee (for frying)

For the Rabri (Thickened Milk):

• 500 ml full-fat milk
• 4 tbsp sugar (adjust to taste)
• ½ tsp cardamom powder
• 5-6 saffron strands (soaked in 2 tbsp warm milk)
• 2 tbsp chopped almonds
• 2 tbsp chopped pistachios

For the Sugar Syrup:

• ½ cup sugar
• ¼ cup water
• ½ tsp cardamom powder
• ½ tsp rose water

For Garnishing:

• 2 tbsp chopped pistachios and almonds
• 1 tbsp rose petals (optional)
• 1 tbsp rose syrup (optional)

Method

1. Cut the bread into halves or quarters as per your preference.
2. Heat ghee in a pan and fry the bread pieces on medium flame until golden and crisp. Set aside on a plate.
3. Boil full-fat milk in a heavy-bottomed pan on medium heat, stirring occasionally.
4. Once the milk reduces to about ¾ of its original quantity, add sugar, cardamom powder and saffron-infused milk. Stir well.
5. Let it simmer until it thickens to a creamy consistency. Add chopped almonds and pistachios and turn off the heat.
6. In a small pan, combine sugar and water. Heat until sugar dissolves completely.
7. Add cardamom powder and rose water. Let it simmer for 2-3 minutes, then turn off the heat.
8. Preheat the oven to 180°C. Grease a baking dish. Dip each fried bread slice in the sugar syrup for a few seconds, then layer them in the baking dish.
9. Pour the warm rabri evenly over the bread slices, making sure they are well-soaked.
10. Sprinkle chopped pistachios and almonds on top. Cover the dish with foil and bake for 10-15 minutes at 180°C.
11. Remove from the oven and let it rest for 5-10 minutes before serving.
12. Garnish with rose petals and a drizzle of rose syrup. Serve warm or chilled.

Tips to Make Creamy Shahi Tukda Bread Pudding for Eid Gatherings

Use the Right Bread for a Firm Base

Shahi Tukda relies on crispy, golden bread to hold its shape while soaking up the rabri. Fresh bread will turn soggy too quickly, so use white bread that’s at least a day old. If you want a sweeter taste, use milk bread or brioche, they add a subtle sweetness to the dish. Cut the bread into triangles or squares, so all the pieces are uniform so the layers in the pudding are even.

Fry the Bread in Ghee for Authentic Flavor

Ghee gives Shahi Tukda its signature aroma and richness. Instead of deep frying, shallow fry the bread slices in a small amount of ghee until golden brown. This prevents them from absorbing too much oil and staying crisp. If you want a lighter version, you can toast the bread in the oven or air fryer, but the traditional ghee-fried method is the best.

Make a Thick, Flavorful Rabri

The essence of this dish is in the rabri a slow cooked, thickened milk with saffron, cardamom and nuts. Use full fat milk and simmer it patiently until it thickens to a rich creamy consistency. Add a few saffron strands soaked in warm milk to get lovely color and aroma. Stir often so it doesn’t burn and add finely chopped almonds and pistachios to enhance the flavor.

Prepare a Light Sugar Syrup for Balance

Since the rabri is already sweet, the sugar syrup should be light. Dissolve sugar in water and simmer it until it slightly thickens. Add a pinch of cardamom powder and rose water to make it fragrant, so the dish doesn’t feel too heavy. Be careful not to over boil the syrup, it should coat the back of a spoon but should still be pourable.