Thursday, April 29, 2010

Shahi Tukra - Emperor's morsel

Bread for Shahi tukra

As you can tell, I am still keeping my promise. Another Indian dish. The dish is called "Shahi Tukra" or Emperor's Morsel. The very name speaks of royalty, decadence and richness. It is all of these, only easier than it sounds!

This is a type of bread pudding that has its origins in the Mughlai cuisine. Mughlai cuisine is a South Asian cuisine, influenced by the imperial kitchens of the Mughal Empire. The cuisine is strongly influenced by Persian, and Turkic cuisines of Central Asia.
Shahi Tukra is a rich dessert made with bread, ghee, saffron, sugar, rabri(a cardamom flavored reduction of whole milk), almonds and an optional gold or silver leaf for added opulence!

Another not-so-royal name that it is known with is "Double ka meetha". Double here referring to bread - just an Indian name of bread - Double Roti, while "meetha" meaning sweet.

With a name so rich and opulent sounding, there is no way I am going to try to make it healthy. It must be eaten with all the fat, cream, sugar and white bread that you can eat! So here is the recipe

Shahi Tukra

For the Rabri
• 3 cups whole milk
• 3 Cardamom pods, crushed

For the sugar syrup
• 1/4 cup Sugar
• 1/4 cup Water

• 4 slices Bread
• 3 tbsp Ghee
• 4-5 Pistachios, blanched and chopped
• 4-5 Almonds, toasted and sliced
• 4-5 raisins(optional)
• Few strands of saffron

  1. Cut each slice of bread into 4 pieces . A day or two old bread works best for this recipe. If using fresh bread, keep it in a very low oven for about 10 minutes until the bread dries up a bit. This is in order to avoid the bread from soaking up too much ghee.
  2. To make the sugar syrup, mix sugar and water and set the mixture to boil. Now, simmer the solution for about 10 minutes.
  3. Take a pan and set the milk to boil. Simmer it until it reduces to 1/4th quantity. Keep stirring occasionally so that it does not stick to the pan. Now, add the crushed cardamom, pistachios and few strands of saffron to the thickened milk. This is our rabri.
  4. Add in the ghee to a non-stick pan and lightly fry the bread until golden brown on both sides.
  5. Dip the fried bread in the sugar syrup for about a minute.
  6. Arrange the slices on the serving dish
  7. Now, spread the rabri onto the bread and sprinkle some almonds, and saffron strands over it.

Oh, and before I forget - thanks to the last month's DMBLGIT judges for judging one of our pictures amongst the winners. The "Life After Coffee" picture was awarded the 3rd place in the March 2010 edition of DMBLGIT. Here is a link to the post with all the winners.

Life after coffee


  1. this is very different from the bread puddings I am used to - love the use of spices

  2. Wowwwwwwwwww.... What a click!!??.. Awesome job dear!!!

  3. Hi there,
    I have been following your recipes for quite sometime now. I did browse through each of your recipes & each of your recipes are unique in its own way! And Lovely pictures too. Keep blogging!

  4. I should first comment on the presentation... Awesome! nice recipe too..

  5. Very original dessert and beautiful presentation!

  6. i love bread pudding but your indian version sounds fabulous with those spices.

  7. I love Indian cooking in general and this looks delicious! And congratulations on the win in DMBLGIT! Very well deserved as that is a gorgeous shot!

  8. wow.. looks really rich and awesome.. following you

  9. Awesome recipe with an awesome name. I would probably feel like am Empress munching on it. Bookmarking this for a future try-out. :)