Shahi Tukda

Prep: 15 min Cook: 15 min Number of Portions: 04

Awadh's answer to the English Bread n Butter Pudding. The cooks were so amazed at the softness of the English dessert that they took on the challenge to make a dish that surpasses the English.


Thick Sliced milk bread - 8 nos
oil - 300ml
Full cream milk - 1.5lts
Sugar - 400gms
Saunf - 1tbsp
Saffron -1gm
Khoya - 150gms
Green cardamom powder - 2tsp
Kewra water - 2tsp
Rose water - 2tsp
Pista slivers - 50gms


  • Heat milk in a heavy bottom pan and add saunf, sugar, saffron, khoya, green cardamom powder, kewra and rose water. Bring to one boil and take off fire.
  • Cut the sides of the bread slices.
  • In a mahi tawa/wide paraat gently heat oil. Add the bread slices and on a low heat shallow fry them on both sides turning frequently. Take care not to break or burn them.
  • Now increase the heat and from one side start pouring the flavoured milk into the paraat. Take care as there will be a lot of steam produced.
  • Lower the heat and cook till all the milk is absorbed by the bread.

Recipe Video


Size of the paraat should be such which can fit into the refrigerator.