Power by dinner4good.com

Time to cook: 60 minutes

DESSERT: Ayesha Seymour’s Shahi Tukda

This is a recipe for an exotic Indian bread pudding and is a very nice way of using stale bread. Infact, old dry bread absorbs less ghee while frying. You can make this dessert with any type of bread - white, brown, whole grain, multigrain etc. Health conscious people can fry the bread slices in oil instead of ghee or toast the bread instead of frying it, and can use fat free condensed milk.  Ayesha Seymour, Programme Coordinator

Programme Coordinator and the official ‘Food Minister’ of Asha. Those who have met her surely know about her passion for all things edible. Apart from deciding the caterer, menu, cutlery and crockery for all Asha events, meetings, team lunches and...basically everything, she also writes grant applications and proposals during her free time. 

Serves 3-4


  • Bread - 4 slices (cut into small cubes/triangles/circles or stars) Milk - 6 cups (about 3/4 lit.)
  • Sugar - 3 tblsp (for rabdi)
  • Sugar - 1/2 cup (for sugar syrup)
  • Water - 1/2 cup (for sugar syrup)
  • Ghee - 1/2 cup
  • Cardomom Powder - 1/2 tsp
  • Saffron - 1/2 tsp
  • Chopped Nuts (Almonds, Pista, Cashews etc) - 2 tblsp
  • Dates Syrup - 1 tblsp

(if you don't have dates syrup, just fry chopped dates in some ghee and use it as a topping.)


  • Boil the milk in a heavy-bottomed pan for about 40-45 min on medium heat stirring often till it reduces to almost 1/4th of its original volume. This thick condensed milk is called 'Rabdi'.
  • Add sugar, cardamom powder and saffron to this and switch off. Keep this aside. (Tip : You can also skip this step by using store bought sweetened condensed milk.)
  • Boil the sugar and water for few minutes to make a sugar syrup. Keep this aside too.
  • Now cut the bread into desired shapes.
  • Heat ghee in a frying pan. Shallow fry the bread slices till it is golden brown and crisp.
  • Soak the fried bread slices in the sugar syrup for about 30 seconds.
  • Arrange the sugar soaked bread slices in a plate. (Tip : Alternatively you can arrange them on a plate and pour the sugar syrup on top)
  • Pour a generous amount of rabdi on top of this.
  • Garnish with chopped nuts and dates syrup.
  • You can serve this warm when the bread slices are still a bit crunchy or you can refrigerate and serve chilled. It tastes good either way.

Recipe kindly donated by: Friends of Asha

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