Shahi Tukda (Mughal Bread Pudding)

• 900 ml Whole milk
• 8 Green cardamom pods
• 1 pinch Dried saffron threads
• 220 g Caster sugar
• 8 slices White bread, preferably day-old
• 80 g Ghee
• 25 g Almonds
• 25 g Pistachios

1. Pour the milk into a saucepan and bring to a gentle simmer over medium heat. Lightly crush the cardamom pods and add them with the saffron. Simmer, stirring often, for 25 to 30 minutes until reduced and thick enough to lightly coat the back of a spoon.
2. While the milk reduces, make the syrup: put 200 g of the caster sugar in a saucepan with 200 ml water and bring to a simmer. Cook for 6 to 8 minutes until slightly thickened and glossy, then take off the heat. Keep warm.
3. Stir the remaining 20 g caster sugar into the thickened milk, then strain out the cardamom pods if you prefer a smoother finish. Keep the milk warm on a very low heat, stirring occasionally so it does not catch. It should be thick but still pourable.
4. Trim the crusts from the bread and cut each slice diagonally into 2 triangles. Heat the ghee in a large frying pan over medium heat. Fry the bread in batches for 1 to 2 minutes per side until deep golden, adding a little more ghee to the pan as needed.
5. Arrange the fried bread in a single layer in a shallow dish. Spoon the warm syrup over the bread and leave for 5 minutes so it soaks in. Turn the pieces once if needed so they absorb evenly.
6. Spoon the warm saffron milk over the soaked bread. Finely chop the almonds and pistachios, then scatter over the top. Serve slightly warm, or chill for 20 minutes for a firmer set.

Made this recipe? Rate it — a comment is optional.