Servings
Font
Back
Shahi Tukra or Tukda ( Lucknow Style )
5 from 3 votes

Shahi Tukra or Tukda ( Lucknow Style )

Tender fried pieces of bread dipped in sugar syrup and then left to soak up a sweet and thick milk mixture. With hints of cardamom and nuts, this is a decadent, delicious yet easy dessert!

Prep Time
20 mins
Cook Time
1 hr
Servings: 8 people
Course: Dessert
Cuisine: Asian, Indian

Ingredients

  • 14 white bread cut diagonally or vertically, milk bread, sliced
  • 3 Liters milk for rabri
  • 2 cups milk extra
  • 1 ¾ cups sugar
  • neutral cooking oil for frying the bread, generic cooking oil
  • 5 egg yolk
  • ¼ teaspoon yellow food coloring
  • almond for garnishing
  • pistachio for garnishing

Instructions

    Cup of Yum
  1. In a bowl, whisk together egg yolks and 2 cups of milk using a hand mixer untilwell combined.
  2. Cut each bread slice in half and dip in the egg yolk mixture.
  3. Heat oil in a frying pan and shallow fry the bread slices in batches until they are goldne brown.
  4. Place the fried bread on kitchen paper to drain excess oil.
  5. In a separate large pot, boil 3 liters of milk on medium heat for about half an hour. Keep stirring occasionally, until it reduces and thickens.
  6. Add the yellow food color to the milk rabri.
  7. Arrange the fried bread slices evenly in a deep pot or lagan. Pour the boiled and thickened milk over the bread slices. Reserve 1 cup of milk for later use.
  8. Cook the milk and bread on medium flame, continuously spooning the milk mixture over the bread slices for even soaking and cooking.
  9. Cook for about 30 to 40 minutes, or until it thickens to a creamy consistency.
  10. In the reserved 1 cup of milk, add 1 and ¾ cups of sugar. Cook until the sugar dissolves completely.
  11. Pour this sweetened milk mixture over the bread slices.
  12. Cook it further, until the milk becomes thick, creamy, and almost dry.
  13. Once cooked, remove Shahi Tukre from the heat and allow it to cool.
  14. Refrigerate until chilled. Before serving, garnish with chopped almonds and pistachios then serve Shahi Tukray cold.

Notes

  • You can use stale white milk bread for this recipe.
  • If you have fresh bread, place it in the toaster or leave it in the sun for half an hour to dry out.
  • Cooking the milk on a low flame till it thickens is crucial for the recipe as it adds flavor and richness.
  • Shahi tukre should always be served cold.