Shahi Tukda
Recipe from CanolaInfo

Awadh's (a part of India since the Mughal Era and famous for its cuisine) answer to the English bread and butter pudding, original cooks of this recipe were so amazed at the softness of the English dessert that they challenged themselves to make a dish that surpassed the English.



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Servings: 8
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Ingredients
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    0.4  gallon 
    full cream milk
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    1   tablespoon 
    asafoetida
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    14   ounces 
    (400 g) sugar
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    0.3  ounce 
    (1 g) saffron
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    5.3  ounces 
    (150 g) dried whole milk (thickened milk)
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    2   teaspoons 
    green cardamom powder
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    2   teaspoons 
    screwpine essence
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    2   teaspoons 
    rose water
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    8   slices 
    milk bread, thick sliced
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    10.14  ounces 
    (300 mL) canola oil
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    1.76  ounces 
    (50 g) pista slivers (pistachio nuts)
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    1.76  ounces 
    (50 g) almond slivers

Directions
1.
Heat milk in heavy bottom pan and add asafoetida, sugar, saffron, thickened milk, green cardamom powder, screw pine essence and rose water. Bring to boil and take off fire.
2.
Cut the sides of bread slices.
3.
In a large, round and shallow pan, gently heat canola oil. Add bread slices and on low heat shallow fry them on both sides, turning frequently. Take care not to break or burn them.
4.
Now increase heat and from one side start pouring flavored milk into the round, shallow pan. Take care as there will be a lot of steam produced.
5.
Lower heat and cook until all milk is absorbed by bread.
6.
Remove from fire and keep in refrigerator to cool down completely. Slice some and plate it. Add pistachio and almonds for garnishing. Enjoy at cold temperature.
Note
  • Pan size The size of the round, shallow pan should be that which can fit into the refrigerator.
Nutrition information
Per Serving: cal. (kcal) 788, Fat, total (g) 46, chol. (mg) 75, sat. fat (g) 13, carb. (g) 79, fiber (g) 2, pro. (g) 16, sodium (mg) 215, Percent Daily Values are based on a 2,000 calorie diet
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