Deliciously Creamy Pakistani Shahi Tukra: A Fusion of Mouthwatering Textures and Flavors

Allergens

Milk, Wheat

Ingredients

• 1. 1 large white bread loaf (day old) 2. 3 cups milk 3. 1/2 cup sugar 4. 1 tbsp cardamom powder 5. 1/2 tsp saffron threads 6. 1/4 cup butter 7. 1/2 cup chopped almonds 8. 1/2 cup raisins 9. 1 cup heavy cream (optional) 10. 1/2 cup powdered sugar (optional)

Instructions

1. Cut the bread into 1 inch cubes and set aside.
2. In a saucepan, combine milk, sugar, cardamom powder, and saffron threads. Stir well and heat until the sugar dissolves. Bring to a boil, then reduce the heat and let it simmer for 5 minutes.
3. Remove the saucepan from heat and allow the mixture to cool slightly. Next, soak the bread cubes in the milk mixture for 10 15 minutes or until they absorb most of the liquid.
4. In a pan, melt the butter over medium heat. Add the soaked bread cubes and cook them until they turn golden brown on all sides. Remove from heat and let it cool slightly.
5. Meanwhile, in a separate pan, toast the chopped almonds and raisins until they become fragrant. Set aside.
6. Transfer the golden brown bread cubes onto a serving plate and sprinkle them with toasted almonds and raisins. If desired, drizzle the cream over the top and dust with powdered sugar for an extra touch of luxury.

Chef’s Insight

The balance of sweetness from the syrup and cream, along with the aromatic cardamom and saffron, creates an irresistible fusion of flavors in this Pakistani dessert.

Notes

Shahi Tukra is best enjoyed at room temperature for the perfect balance of flavors and textures.