Shahi Tukda – Bread pudding with thickened milk and saffron

X ManOctober 10, 2024050 views

Introduction

Shahi Tukda, an exquisite Indian dessert that translates to "royal piece," is often served during festive occasions and celebrations. This indulgent bread pudding, infused with the richness of thickened milk and the luxurious essence of saffron, transports you to a world of flavors and textures reminiscent of Mughal kitchens. While its price can range from ₹100 to ₹300 ($1.50 to $4), depending on the restaurant, you’ll find this decadent treat gracing the menus of establishments like Bukhara in Delhi and Peshawri in Mumbai. But fear not, dessert enthusiasts! The keto version allows you to indulge in this sweet masterpiece without the carbs. Whether you’re relishing the traditional Shahi Tukda or trying the keto version, you’ll savor every heavenly bite.

Origin and Inspiration

Shahi Tukda dates back to the royal kitchens of the Mughals, who were known for their love of rich and decadent dishes. Traditionally made with fried bread soaked in rabdi—a thickened milk flavored with cardamom and saffron—this dessert epitomizes indulgence. Around the world, similar bread pudding dishes exist, like the Portuguese “Pudim Abade de Priscos” or the American “Bread Pudding.” However, the Indian version stands out with its unique flavors from aromatic spices and sweet saffron threads.

In the keto adaptation, we swap traditional white bread for almond flour bread, reducing carbohydrates without sacrificing flavor. Imagine the same luxurious sweetness harmonizing with nuttiness in a guilt-free delight, beckoning you to indulge without hesitation.

Nutrition Info (Per Serving)

Traditional Version

Keto Version

Ingredients (2 Servings)

Shared Ingredients:

2 cups whole milk

2 tablespoons sugar (use erythritol for keto)

1 tablespoon ghee or unsalted butter

1/4 teaspoon cardamom powder

A pinch of saffron strands

Chopped nuts (pistachios, almonds) for garnish

Traditional Version:

4 slices white bread

1 cup sugar syrup (made with sugar and water)

Keto Version:

4 slices almond flour bread

Instructions

Prepare the Bread

Traditional Version: Begin by cutting the white bread into quarters. Heat ghee in a pan over medium heat and fry the bread until golden brown and crispy, allowing the aroma of toasting bread to fill the kitchen.

Keto Version: Use the same technique with almond flour bread, frying until golden but keeping an eye on it to prevent burning, given its different composition.

Make the Rabdi

In a heavy-bottomed pan, bring whole milk to a gentle boil.

For Both Versions: Once boiling, reduce the heat to low and keep stirring until it thickens (about 10-15 minutes), coating the back of a spoon. The fragrance of cardamom and saffron will intensify, inviting you to dive into this creamy goodness.

Add sugar (or erythritol for keto) and cardamom powder, stirring until fully dissolved.

Remove from heat and let it cool slightly.

This is Where the Magic Happens

For Both Versions: Dip the fried bread pieces into the sugar syrup (or skip for keto) for a quick soak, enough to let the sweetness seep in but not too much to lose their crispiness.

Place the syrup-soaked bread on a plate and drizzle the rabdi generously over them, as if a silky blanket envelops them in warmth.

Top with chopped nuts for added texture and a touch of crunch, resembling the jewels fit for royalty.

Final Touch

Allow Shahi Tukda to sit for a few minutes before serving, letting the flavors marry into an irresistible unison.

What Does It Pair Well With?

Traditional Pairings: Shahi Tukda pairs beautifully with a cup of masala chai or a scoop of vanilla ice cream, creating a delightful contrast of warmth and creaminess.

Keto-Friendly Pairings: Combine it with a low-carb chai latte or unsweetened coconut milk for a refreshing twist that complements its richness.

What is the Shelf Life?

Shahi Tukda is best enjoyed fresh to appreciate its delightful textures. However, if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, pop it into the microwave for a quick warm-up, but be mindful not to overdo it to maintain the delicate flavor.

Freezing

You can freeze Shahi Tukda for up to 1 month. When ready to enjoy, thaw it overnight in the refrigerator and reheat gently before serving.

Alternative Cooking Methods

Oven: For a crispy finish, you can bake soaked Shahi Tukda at 350°F (175°C) for 10 minutes.

Air Fryer: Utilize the air fryer to reheat pieces for about 5-7 minutes for a texture akin to fresh out of the pan.

Conclusion: Traditional and Keto Versions

No matter which version you choose—traditional or keto—Shahi Tukda remains an enchanting dessert that boasts rich, regal flavors. With each bite, you’ll experience the delicate interplay of sweetness and warmth, creating a festive celebration for your taste buds. This beloved dessert not only embodies indulgence but also offers a sneak peek into India’s vibrant culinary heritage, proving that sometimes, a piece of royalty is ready to be savored without any guilt! Enjoy this delightful treat as a part of your balanced meal or as a charming afternoon snack.