Shahi Tukra Recipe


  • cup Milk
  • 2 tbsp Ghee
  • Saffron threads
  • 2 Cinnamon sticks
  • cup Caster Sugar
  • 1 tbsp flaked Almonds
  • 8 slices stale White Bread
  • 6 Cardamom pods, bruised
  • 375 ml can Evaporated milk
  • 1 tbsp chopped shelled Pistachios


  1. Cut bread slices into rounds.
  2. Heat half the ghee in a large pan; cook half the bread rounds until browned both sides. Repeat with remaining ghee and rounds.
  3. Arrange rounds, overlapping slightly, in shallow 1 litre ovenproof dish.
  4. Combine evaporated milk (homogenized milk from which 60% of the water is removed), milk, spices and sugar in large pan, stir over low heat until sugar is dissolved then simmer, uncovered, 5 minutes, stirring occasionally. Strain into small bowl.
  5. Pour milk mixture over bread rounds, sprinkle with nuts; stand for 30 minutes.
  6. Bake uncovered in moderate oven about 15 minutes or until browned lightly.

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