Shahi Tukda-(Bread Pudding)

By pattie_d

Awadh's (a part of India since the Mughal Era and famous for its cuisine) answer to the English bread and butter pudding, original cooks of this recipe were so amazed at the softness of the English dessert that they challenged themselves to make a dish that surpassed the English.

Ingredients

• .4 gal. (1.5 L) full cream milk
• 1 Tbsp. asafoetida
• 14 oz. (400 g) sugar
• .03 oz. (1 g) saffron
• 5.3 oz. (150 g) dried whole milk (thickened milk)
• 2 tsp. green cardamom powder
• 2 tsp. screwpine essence
• 2 tsp. rose water
• 8 thick sliced milk bread
• 10.14 oz. (300 mL) canola oil
• 1.76 oz. (50 g) pista silvers (pistachio nuts)
• 1.76 oz. (50 g) almond slivers

Preparation

Step 1

Heat milk in heavy bottom pan and add asafoetida, sugar, saffron, thickened milk, green cardamom powder, screw pine essence and rose water. Bring to boil and take off fire.

Cut the sides of bread slices.

In a large, round and shallow pan, gently heat canola oil. Add bread slices and on low heat shallow fry them on both sides, turning frequently. Take care not to break or burn them.

Now increase heat and from one side start pouring flavored milk into the round, shallow pan. Take care as there will be a lot of steam produced.

Lower heat and cook until all milk is absorbed by bread.

Remove from fire and keep in refrigerator to cool down completely. Slice some and plate it. Add pistachio and almonds for garnishing. Enjoy at cold temperature.

note:
The size of the round, shallow pan should be that which can fit into the refrigerator.

nutrition information
Per serving: Calories 787.5, Total Fat 45.5 g, Saturated Fat 13 g, Cholesterol 74.5 mg, Sodium 215 mg, Carbohydrate 78.5 g, Fiber 2 g, Protein 16 g, Percent Daily Values are based on a 2,000 calorie diet