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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shahi Tukray (Royal Bread Pudding)
 Categories: Dessert, Indian, Pakistani, Puddings
      Yield: 8 Servings
 
      4 sl White bread; edges removed
           - each slice cut in
           - 4 triangles
      1 c  Oil
      3 c  Whole milk
      1 pn Saffron threads;
           -ground
      6    Cardamom pods; seeds only;
           - toasted & ground
      3    Eggs; beaten
    1/2 c  Sugar; or to taste
      1 tb Pistachios; crushed
 
  Preparation time: 30 minutes
  Cooking time: 25 minutes
  
  This shahi tukray recipe is a modern adaptation of a classic, fragrant
  South Asian bread pudding popular during Ramadan for Iftar.
  
  Pre-heat oven to 350?F. Butter a square baking dish.
  
  Heat oil in a non-stick frying pan. Fry bread in batches, about 1 to 2
  minutes each side until golden brown. Add extra oil as needed. Remove
  from heat.
  
  Arrange bread in layers in buttered baking dish.
  
  Place milk in saucepan and bring to boil. Lower heat. Add ground
  saffron and cardamom, and let it simmer for 10 minutes. Occasionally
  stir and remove any milk residue with a wooden spoon. Remove from
  heat.
  
  While the milk simmers on low heat, beat eggs and sugar with a whisk
  in a large bowl until well-mixed.
  
  Pour milk into the egg and sugar mixture, and beat again until
  well-mixed.
  
  Pour custard over bread, and bake uncovered for 25 minutes.
  
  Top with crushed pistachios.
  
  Recipe by Maryam Jillani
  
  Recipe FROM: 
 
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