Shahi Tukrey is a rich and traditional Mughlai dessert made with crispy fried bread soaked in sweet, saffron-infused milk. Flavoured with aromatic cardamom, garnished with almonds and pistachios, and enriched with khoya, this royal dessert is perfect for family gatherings, festivals and special occasions. It can be served warm or chilled and is loved for its creamy texture and indulgent taste.
*****INGREDIENTS*****
- 6 slices white bread, each cut into 4 pieces
1 litre full-fat milk
4–6 tablespoons sugar
2 tablespoons khoya (mawa) or condensed milk
¼ teaspoon cardamom powder
A few saffron strands
20 pistachios, chopped
20 almonds, chopped
A few drops kewra essence (optional)
Oil, for deep frying
*****INSTRUCTIONS*****
Heat oil in a deep frying pan and fry the bread pieces until golden brown and crisp. Remove and place them on kitchen paper to absorb any excess oil.
Soak the saffron strands in a small amount of warm milk and set aside.
Pour the milk into a saucepan and bring it to the boil over a medium heat.
Add the sugar, khoya (or condensed milk), cardamom powder and the saffron-infused milk. Stir well until everything is combined.
Reduce the heat and simmer gently for several minutes until the milk thickens slightly.
Carefully place the fried bread pieces into the thickened milk and allow them to absorb the rich flavours for a few minutes.
Remove from the heat and leave to cool slightly.
Add a few drops of kewra essence, if using, and mix gently.
Garnish generously with chopped pistachios and almonds.
Serve warm or chilled and enjoy this delicious royal dessert with family and friends.
