A rich Pakistani dessert made with fried bread slices soaked in cardamom milk and topped with nuts.
Calories
390kcal
Protein
9g
Carbs
48g
Fat
18g
Simmer milk with cardamom and sugar until it reduces slightly and becomes creamy. Stir often to prevent sticking.
Heat ghee and fry bread triangles until golden and crisp. Drain on paper towels.
Add saffron, cream, or rose water if using. Simmer for 2 minutes.
Place bread in a serving dish and pour warm milk over it. Let it soak for 10 minutes.
Top with almonds and pistachios. Serve warm or chilled.
Shahi tukray is a royal-style dessert made from simple pantry ingredients. Crisp bread slices soak up thick cardamom milk, then get finished with nuts for a creamy, fragrant treat.
The magic is in reducing the milk slowly until it becomes rich and lightly thick. Toasting or frying the bread separately keeps the texture balanced.
This recipe uses simple, familiar ingredients and builds flavor through careful cooking, layering, or seasoning. Keep everything measured before you start so the cooking process feels smooth and relaxed.
Serve warm or chilled with nuts, cream, or a light garnish.
Store leftovers in an airtight container in the refrigerator. Reheat gently on low heat when needed, adding a splash of water, milk, or oil only if the texture needs loosening.
Yes. You can prepare parts of the recipe ahead of time and finish fresh before serving. This helps save time without losing flavor.
Reduce the red chili, green chilies, or spice blend for a milder version. Add more fresh chilies or chili flakes if you prefer stronger heat.
Serve warm or chilled with nuts, cream, or a light garnish.
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