Shahi tukra – Pakistani Mughal Style Bread Pudding
Serves: 10-12 people, half a slice of bread per person or so
5-6 slices of white bread, crusts cut off and then cut into 2 triangles
5-6 tbsp of ghee
1 pint whole milk (can substitute with almond or soya milk)
3 tbsp of ricotta, drained in muslin for 1 hour (dilute this in a bit of milk to help it mix into the milk mixture)
2 tsp corn flour, made into a paste with 1-2 tsp of milk
50-60 g caster sugar
1 large pinch of saffron soaked in hot milk for about 15 minutes
1 tsp cardamom seeds, crushed
A handful of almond flakes and sliced pistachios
- In a saucepan, heat enough water with the sugar to make a thin sugar syrup and take off the heat.
- Heat 1 tbsp of ghee in a frying pan and fry the pieces of bread on both sides till golden brown. Once the bread is fried, soak the bread in the sugar syrup until soft and then place overlapping, in a shallow serving dish.
- In another saucepan, heat milk with cardamom, saffron – bring to a boil and then cook, constantly stirring for about 15-20 minutes until the milk reduces in quantity a little. Add the corn flour paste and the watered down ricotta. Stir in and allow it to thicken.
- Add the nuts in the milk and cook for about 2-3 minutes. Now pour this over the sugar soaked bread and top with more nuts.
- Refrigerate until cold, or serve warm (but allow the bread to soak in the milk, at least 30 minutes after preparation) . Top with silver leaf.