Shahi Tukra (indian Bread Pudding)

Ingredients

• Servings: 8
• 1 quart oil for deep frying
• 8 slices white bread, crusts removed and cut into 4 squares
• 1/4 cup cashews
• 1/4 cup sliced almonds
• 2 tablespoons pistachio nuts
• 1 1/4 cups whole milk
• 5 tablespoons evaporated milk
• 3/4 cup white sugar
• 1 teaspoon ground cardamom
• 1 pinch saffron

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 2 hrs 55 mins


• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c). fry the bread slices in the hot oil until deep, golden brown; drain on a plate lined with paper towels. fry the cashews, almonds, and pistachio nuts in the hot oil until golden brown; remove from oil and set aside to cool. chop roughly.
• bring the milk to a gentle boil in a heavy-bottomed pan over medium-low heat; continue boiling until the volume of milk reduces by about half. pour the evaporated milk into the pan and add the sugar, cardamom, and saffron; simmer together 5 to 10 minutes. remove from heat and allow to cool completely.
• arrange the fried bread pieces in a shallow dish large enough to allow them to be laid in a single layer. evenly pour the milk mixture over the bread. scatter the chopped nuts over the bread. chill in refrigerator until completely cold, 1 to 2 hours.