by Mae Higgins
Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, shahi tukde (rich bread pudding). It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
SHAHI TUKDE (rich bread pudding) is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. SHAHI TUKDE (rich bread pudding) is something which I’ve loved my whole life.
It is very rich and tasty. Shahi Tukda - शाही टुकडा - Double Ka Meetha - Indian Sweet Dessert Recipe. Deep-fried bread absorbs a milk sauce seasoned with saffron and cardamom, all of which is covered by fried cashews, almonds, and pistachios in this dessert recipe from Hyderabad, India. Reviews for: Photos of Shahi Tukra (Indian Bread Pudding).
To get started with this particular recipe, we have to prepare a few ingredients. You can have shahi tukde (rich bread pudding) using 16 ingredients and 4 steps. Here is how you cook that.
This Shahi Tukda Recipe is of a hyderabadi/Awadhi dessert made by Golden frying bread slices, and later soaking in cardamom and saffron infused milk. This rich and royal dessert is also known as Double ka meetha and a lot of people know Shahi tukda by this name. Truly a royal dessert, as its name suggests, Shahi Tukra is a rich bread pudding with dry fruits, flavored with cardamom. It's simple to make and a great dessert for times when you're in a hurry.
Truly a royal dessert, as its name suggests, Shahi Tukra is a rich bread pudding with dry fruits, flavored with cardamom. It's simple to make and a great dessert for times when you're in a hurry. Shahi Tukda means a Royal Piece (of bread, royal because of the use of expensive dry fruits and spices). This desert has origins from Mughlai Cuisine but apparently it has made its way to Indian kitchen due to the usage of common Indian spices and nuts. So you can call it Indian or Mughlai desert.
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