Shahi Tukda (Bread Pudding)

I had this at a restaurant in Chicago more than 3 years ago and loved it. I have been thinking of trying this ever since I tasted this. I went to this restaurant with my friend and she has been all along asking me to try it and give her the recipe .... what to do it has taken 3 long years to try it. This is actually a mughlai delicacy. It is very easy to make but comes loaded with calories. Its ok to make it once in a while. I actually wanted to make it with brioche bread (its a french bread thats sweet and used for making pudding) but ended up in making it with the white bread. Planning to try it with brioche bread next time. I was talking to my perima and it looks like she used to make it all the time since my peripa loves it .... realized I shouldn't have waited for 3 long years to make this once ... and it was just a phone call away! I soaked the bread in milk but I got a tip from my perima to soak it in sugar syrup next time (the way we do for Jamuns).

Fried bread pieces

Milk for Soaking the Bread

Rabdi

Bread pieces immersed in milk

All set and ready to be popped into the refrigerator

Ingredients

10 Slices of White Bread (cut the edges and cut them into triangles)
1 Tin Condensed Milk
3 TBSPN Sugar
Milk
6 Nos Elaichi
Ghee for frying
1/2 Cup Pistachios and Almonds (unsalted and slivered) - roasted

Method

1. Heat the ghee in a pan and fry the bread pieces, Drain the excess ghee on the kitchen towel.
2. For Soaking - In a heavy bottom pan pour 1/4th tin condensed milk, 1/2 Cup Milk, 1 TBSPN Sugar and 2 elaichi.
3. Turn off the gas when it starts boiling.
4. Pour it in a dish
5. For the Rabdi - In another pan add the remaining condensed milk, 3/4th cup milk, 4 elaichi, 2 TBSPN Sugar and allow it to thicken. Let it cool.
6. Soak the bread pieces in the mixture (mentioned in line no 2 "for soaking") for few minutes (As per the tips I got from my aunt the bread pieces can be immersed in sugar syrup too)
7. Take the bread pieces and arrange it in a tray or dish.
8. Now pour the Rabdi on top of the bread.
9. Garnish it with the nuts.
10. Pop it in the refrigerator for few hours before serving. It needs to get soaked in the rabdi before enjoying it!