Shahi Tukray

Shahi Tukray

There are so many things that conjure up childhood memories. Certain smells, flavors, textures, familiar roads, faces…

One of my most beautiful food memories is Shahi Tukray. We had them quite often and they were always devoured within minutes!

“Shahi Tukray” literally translates to “Royal Pieces” which originated in the Mughal era, and therefore is popular in both Pakistan and India. The consistency is very much like bread pudding but the taste is out of this world. Like most South Asian desserts, one of the strongest flavors in Shahi Tukray is cardamom! Along with cardamom, I believe what makes this dish truly “Shahi” (Royal) is the saffron which is quite pricey.

This is one of the desserts my mom made most often when we were kids. My dad owned a small grocery store when we were growing up. When “hoagie rolls” would start to go stale, he would bring them home and my mom made Shahi Tukray. It would take minutes and the rolls would turn them into this delicious, creamy delight.

I’ve had a few different versions of this dish made by other people, but nothing comes close to mom’s recipe which is a little atypical from what one would find in a google search. Traditionally, I have seen people serve them cold and in a milky concoction. Mom’s recipe is slightly different; they’re certainly not swimming in milk. We’ve always had them warm; mainly because they never lasted long enough to cool down and serve chilled! Plus, the way this dish is prepared, they are best eaten warm or they would dry up when chilled.

While my mom used hoagie rolls (sub rolls) to make hers, I use French bread to make mine. The firm, thicker crust in both these type of rolls adds more texture than when using other breads. Also, the touch of salt in the rolls compliments the subtly sweet, milky, creamy taste of the dish. Another change I have made is serving them with cream on the side for those who want to have a more traditionally served dish. If the Shahi Tukray are warm, cold cream goes best. If the Shahi Tukray are chilled, warm cream goes best.

Enjoy!

Ingredients
French bread cut into 1 inch thick slices to fill entire bottom of pan

bottom of pan

Cooking oil 4 tbsp
Cardamom pods 3
Saffron threads 2-3 pinches
Sugar – ½ cup
Heavy cream – 1 cup
Whole Milk – 2 cups
Brushed pistachio, almond slivers and silver foil for garnish – all optionalInstructions
-Add 1-2 tbsp oil to heated up pan and toast one side of bread
-Flip over and repeat
-Remove bread from pan
-Add heavy cream and milk – start to reduce
-Add sugar, cardamom, saffron and mix
-Return bread to pan and let it absorb the milk mixture
-Once milk is mostly dry, remove from heat
-Garnish and serve
-Optional to add steamed cream or cold cream to dessert