An easy way to make Shahi Tukray, a truly royal dessert
Shahi Tukray directly translates to Royal Pieces, something I’m sure you’ve heard very often. But do you know why it was so special it was made for royalty? The cooking technique involved required a lot of time and a lot of patience. Those are both things we don’t have nowadays, so I’ve made this easy version that has all the flavor and none of the fuss, so we can feel like royalty too. This version ticks all the boxes. Delicious buttery bread, a luscious cardamom infused milk, and crunchy nuts.
How I kept the flavors of Shahi Tukray intact while making them lighter
Classic Shahi Tukray are not for the faint of heart. Deep fried bread tossed in a lusciously sweet milk, it’s decadence unmatched. But like always, I wanted to make it lighter without losing any of the flavor. I successfully made a classic New York Cheesecake light and fluffy, so why couldn’t I do the same with Shahi Tukray? The trick is switching the deep fry for a pan fry, and lightening up the condensed milk with plain old milk. You still get all the flavor by steeping cardamom pods in the milk. I like smashing the cardamom pods like you would a clove of garlic. Just enough to break the shells and loosen up the seeds. That way when they steep they release more flavor into the milk.
The trick to making this taste royal without the fuss.
Traditional Shahi Tukray are made by slow cooking milk over the span of a whole day to reduce it and coax out all the natural sugars. That may sound fascinating, but I’m no queen, so I definitely don’t have all day to simmer down pot of milk. I simply use a can of sweetened condensed milk. It does all the work for you. Another trick is in the garnish. I add some pizazz with edible silver sheets and dried rose petals. Both edible and pleasing to the eye.
Easy Shahi Tukray
Equipment
- Medium serving dish
Ingredients
- 10 slices white bread
- 1/2 cup butter softened
- 5-6 cardamom pods smashed
- 3 cups milk 2% or whole milk
- 2/3-1 14 oz can sweetened condensed milk
- 1/4 cup almonds and pistachios toasted
- dried rose petals for garnish
- edible silver sheets for garnish
Instructions
- Heat the milk and condensed milk together in a saucepan. Add in the cardamom pods. Let the milk come to a boil, then simmer for about 5 minutes. Turn off the flame and let the cardamom steep in the milk infuse it’s flavor.
- Spread softened butter on both sides of each slice of bread and pan fry on a griddle or in a frying pan until both sides are golden brown. Slice in half diaginally.
- Layer the sliced bread in your serving dish, the flatter, the better. Gradually pour over the milk mixture, making sure to cover each slice of bread.let the milk absorb into the bread. If there's any left it will thicken in the freidge and add great flavor and texture. Cover and refrigerate for at least 4 hours before serving.
- Garnish with toasted almonds and pistachios, edible silver leaf and dried rose petals right before serving. Refridgerate leftovers.
Notes
Have you tried this royal dessert?
I love hearing your feedback! Did you try this recipe? If you did I’d love to hear how it turned out in the comments below!
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Do you suggest making this the morning of Eid or the night before? How long should we chill in the fridge before serving?
It should be in the fridge for at least 3 hours, just so it can cool down. If you have to serve it for ei lunch make it the night before, but if you have to serve it for ei dinner you can make it the same morning!