Shahi Tukray


A rich and indulgent bread pudding made with milk, vermicelli, pistachios and almonds served as a dessert. This is a classic dish originating from the Mughal dynasty. This royal dessert can be made on special occasions and can definitely satisfy your sweet tooth!

  • Medium
  • 5 person(s)
  • 25 Min


    • Milk1 litre
    • Condense milk½ cup
    • Cardamom powder1 teaspoon
    • Sugar½ cup
    • Cream½ cup
    • Bread, slices5 – 6
    • Oilfor frying
    • Almondscrushed
    • Pistachiocrushed
    • Desiccated coconut


  • In a pot heat milk until 3 - 4 of the milk is evaporated.
  • Stir in condense milk.
  • Now add cardamom powder and stir well.
  • Add sugar and stir until dissolved.
  • Then add cream and stir well.
  • Now take a whisk and whisk the custard and set it aside.
  • Cut the bread into half and then equal slices.
  • Now deep fry the slices until golden brown and set it aside.
  • For assembling: in a shallow plate pour the custard, then place the fried bread and pour the custard again.
  • Garnish with crushed pistachio, crushed desiccated coconut and almonds and serve it hot after dinner.
  • Enjoy! Please give us your feedback in the comments below.
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