A classic milky cardamom scented Pakistani dessert, this no muss no fuss version of Shahi Tukray was one of my grandmother's trademark recipes. It comes together quickly, but tastes like a labour of love.
A Personal Note: Recipe Origins
It has taken me forever to write this recipe. I've had it for years now, but you see, before I came to love kheer or even Chanay ki Daal ka Halwa I loved Shahi Tukray.
I loved them only the way my Nani (grandmother) made them - light, delicate, satisfying.
My teenage self would gleefully consume copious amount much to my Nani's amusement. She passed away in 2019 after being unwell for a long time and I couldn't bring myself to write this recipe here. Then, as I had it at one aunts house, and then another's, I slowly began to find joy in it again, and wanted to share that joy with you too.
Kinds of Shahi Tukray
Shahi Tukray (shahi=royal, tukray=pieces) or Shahi Tukda is a rather fancy name for a dessert that is fried bread soaked in flavored milk. There are many versions of it. Popular iterations include
- Where the bread is fried, dunked in sugar syrup, and then has a thicker milk (rabri) poured over it - what is often called double ka meetha
- Fried bread which has a thicker milk (rabri) poured over it, often with extra khoya (milk solids)
- Handi ke Shahi Tukray (this version) - where your bread is fried and simmered in a slightly thinner milk base than the above and left to soak it in.
Ingredients in Shahi Tukray
One of my favorite things about Shahi Tukray is how pantry friendly it is. All it takes is a handful of accessible ingredients to whip them up.
Like all simple recipes the ingredients you use matter, so just remember the following:-
- Milk (whole milk please!)
- Salt - for balance
- White Bread - Stale is great, brioche is lovely here too!
Tips for Making Shahi Tukda
Okay folks let's do it. Since this recipe is so straightforward to make I am going to share a few bonus tips okay? Also, I cut triangles, but smaller rectangles or squares are easier to manage!
Tip One: It is easier to slice stale and/or cold bread
Tip Two: You want your slices to be the same size, but stacking 6 pieces of bread can be unwieldy. Stack 3, cut into squares and use one of your squares as as a template to cut the remainder.
Tip Three: Use a bread knife and don't rush it!
Now fry your bread until beautifully golden brown on both sides. You can use ghee or oil (I use oil), but note it will absorb a fair bit of oil.
Now add your Shahi Tukray milk mixture ingredients except the condensed milk to a wide bottomed pot. Bring the milk mix to a boil, simmer for 5-7 minutes to thicken, and then add in your condensed milk. Stir well and keep at a gentle simmer.
Now add your fried bread pieces carefully to your pot (they will expand as they soak up the liquid). The slices will get extremely tender (and tasty) as they do so so do be careful when transferring them to a dish!
Tip: for better plating you can also just give them a quick dunk, move to your platter, and then pour the milk mix over top.
For reference the slice in the front did a quick dunk, the ones in the back a proper soak. Let it come to room temperature and then refrigerate your dish. Garnish with nuts and/or saffron before serving.
Tried this recipe? Share what you think below of my childhood favourite!
Shahi Tukray Recipe
Equipment
- wide bottom saute pan or braiser
Ingredients
- 6 slices white or brioche bread
Milk Base
- 4 cups whole milk
- 1 tsp ground cardamom (freshly ground is optimal)
- 1 tsp saffron, coarsely crushed by hand
- ¼ tsp salt
- 300 ml can condensed milk
Garnishes
- slivered almonds or pistachios
- additional saffron
Instructions
- Remove the edges of your bread and slice into uniform pieces - I halved into triangles. You can use one piece of bread as a template for the others for even slices.
- Combine all the milk mix ingredients except the condensed milk in a wide bottomed pot and for 5-7 minutes until slightly thickened. (Note: this is for handi style, for a thicker base you can reduce the milk for another 5 minutes)
- Stir in your condensed milk. You may want to use a little less if you are thickening the milk more.
- Fry your breads pieces in oil (my preference) or ghee in batches until golden brown.
- Add your bread slices into the milky base and let it simmer for a few minutes to help the bread absorb the flavour.
- For easier plating don't leave your bread in too long because it becomes hard to transfer. If you are making it in advance then you can also place the fried bread in your dish and gently pour over the milk. The bread will absorb the milk mix as it cools.
- Refrigerate until ready to serve. Garnish with nuts and saffron.
Maham says
Sarah your recipes are always on point - thank you for sharing this easy recipe. Will try soon
Sarah Mir says
You are so so kind Maham! Thank you!
Josephine says
Hi Sarah! My name is Josephine and I grew up in Rawalpindi in a place called Humak/Sihala where my father worked for this chemical factory outside of town. The first time I tasted Pakora Kahri was living with neighbours from all parts of the country. We tried different versions all of which were so delicious! Finally, my mom learned how to make it and with practice mastered it so well. When I grew up and got married I too learned how to make this delicious dish, which I make the quick way too! Thank you for sharing all your wonderful recipies with us!
Best regards, Josephine
Sarah Mir says
Hi Josephine! Thank you for sharing that with me - I absolutely loved reading about it, and I am so glad to hear it's a recipe that's still part of your life!
Yasmin says
Thank you for sharing yummy recipe ♥️
Sarah Mir says
Thank YOU Yasmin!!!