Servings: 4-6

Time: 55 minutes

Ingredients

  • 10 pieces of sliced bread
  • oil (for frying)
  • 1 cup sugar
  • 2-3 cups water
  • 1/2 gallon milk
  • 1 teaspoon saffron
  • crushed pistachios and slivered almonds (for garnish)

Step 1

Cut the edges off of the bread.

Step 2

Heat oil in a skillet and fry each bread slice until light brown. Set aside.

Step 3

In a pot, combine the sugar and water.

Step 4

Cook on medium heat until the syrup becomes slightly sticky.

Step 5

Pour the sugar syrup into a shallow pan and immerse the fried bread slices in it, laying them in a single layer.

Step 6

In a separate pot, cook ½ gallon of milk over medium heat, stirring continuously for about 30 minutes until it thickens slightly.

Step 7

Add 1 teaspoon of saffron and mix well.

Step 8

Pour the thickened milk over the syrup-soaked bread slices, ensuring each piece is well-covered.

Step 9

Sprinkle crushed pistachios and slivered almonds over each piece.

Step 10

Let the Shahi Tukray rest for a few minutes, allowing the flavors to meld, then serve.

Notes:

For thicker milk, add 1 cup of crumbled khoya (dried milk solid) to the milk during cooking. Stir continuously until it melts and the mixture thickens.