Shahi Tukra (Indian Bread Pudding)

This is a unconditionally famous Hyderabadi dish and is a utterly simple, but thriving dessert. It is invincible for a large dinner party as the recipe can be easily multiplied to make more. It is best eaten chilled. If available, you can mount up a few drops of Kewra essence to the milk mix taking into account it has cooled.

The ingredient of Shahi Tukra (Indian Bread Pudding)

1. 1 quart oil for deep frying
2. 8 slices white bread, crusts removed and cut into 4 squares
3. u00bc cup cashews
4. u00bc cup sliced almonds
5. 2 tablespoons pistachio nuts
6. 1u2009u00bc cups amass milk
7. 5 tablespoons evaporated milk
8. u00be cup white sugar
9. 1 teaspoon field cardamom
10. 1 pinch saffron

The instruction how to make Shahi Tukra (Indian Bread Pudding)

1. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the bread slices in the hot oil until deep, golden brown; drain on a plate lined in imitation of paper towels. Fry the cashews, almonds, and pistachio nuts in the hot oil until golden brown; sever from oil and set aside to cool. Chop roughly.
2. Bring the milk to a gentle boil in a heavy-bottomed pan more than medium-low heat; continue boiling until the volume of milk reduces by not quite half. Pour the evaporated milk into the pan and mount up the sugar, cardamom, and saffron; simmer together 5 to 10 minutes. separate from heat and ascend to cool completely.
3. Arrange the fried bread pieces in a shallow dish large acceptable to assent them to be laid in a single layer. Evenly pour the milk union greater than the bread. Scatter the chopped nuts higher than the bread. Chill in refrigerator until entirely cold, 1 to 2 hours.

Nutritions of Shahi Tukra (Indian Bread Pudding)

calories: 324.3 calories
carbohydrateContent: 37 g
cholesterolContent: 6.1 mg
fatContent: 17.8 g
fiberContent: 1.3 g
proteinContent: 5.6 g
saturatedFatContent: 3.2 g
servingSize:
sodiumContent: 233.2 mg
sugarContent: 23.1 g
transFatContent:
unsaturatedFatContent: