Shahi Tukra (Indian Bread Pudding)
Description
Deep-fried bread absorbs a milk sauce seasoned with saffron and cardamom, all of which is covered by fried cashews, almonds, and pistachios in this dessert recipe from Hyderabad, India.
Ingredients
•
1 quart oil for deep frying
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8 slices white bread, crusts removed and cut into 4 squares
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1/4 cup cashews
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1/4 cup sliced almonds
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2 tablespoons pistachio nuts
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1 1/4 cups whole milk
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5 tablespoons evaporated milk
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3/4 cup white sugar
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1 teaspoon ground cardamom
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1 pinch saffron
Directions
1
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the bread slices in the hot oil until deep, golden brown; drain on a plate lined with paper towels. Fry the cashews, almonds, and pistachio nuts in the hot oil until golden brown; remove from oil and set aside to cool. Chop roughly.
2
Bring the milk to a gentle boil in a heavy-bottomed pan over medium-low heat; continue boiling until the volume of milk reduces by about half. Pour the evaporated milk into the pan and add the sugar, cardamom, and saffron; simmer together 5 to 10 minutes. Remove from heat and allow to cool completely.
3
Arrange the fried bread pieces in a shallow dish large enough to allow them to be laid in a single layer. Evenly pour the milk mixture over the bread. Scatter the chopped nuts over the bread. Chill in refrigerator until completely cold, 1 to 2 hours.