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Shahi Tukray Ready to be eaten

Easy Shahi Tukray

This is a fuss free and delicious version of the classic Shahi Tukray. It delivers on all fronts and it truly is a royal dessert!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dessert
Cuisine Pakistani
Servings 5


  • Medium serving dish


  • 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


  • 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.


Customize the sweetness. I love balance in everything, especially desserts. I don't like them to be so sweet that you can't taste anything beyond the sugar. That is why I have mentioned 2/3-1 can of condensed milk in this recipe. I find 2/3 of a can works perfect, bu tif you like sweeter desserts, feel free to add the whole can.
Variations and substitutions. I use plain white bread for this, but a brioche or challah bread would be great in this as well. I have not personally tried this with whole grain breads, but I don't see why you can't use them. Just add the full can of condensed milk if you want to use a whole grain bread. 
Plan ahead. You can easily make this a night before and garnish it right before serving. the flavors intensify in the fridge overnight, making it even more delicious the next day. Just make sure it's airtight so the bread doesn't dry out. 
Go nuts. I love adding nuts on top for texture and flavor. My favorite are almonds and pistachios. I always lightly toast the almonds before adding to intensify their flavor. 
Keyword Bread Pudding, Cardamom, Shahi Tukray