Traditionally, Shahi tukra is made from crisp butter-fried bread soaked in a cardamom- and saffron-infused milk. In the interests of speed (and greed), I decided to convert it into a brioche bread and butter pudding, so you get a crisp topping along with the wonderful flavours of saffron and cardamom within the dish – blackberries and pistachios are my addition. My mother serves the original with clotted cream, and so as not to break with tradition, I give it as a serving suggestion here.
Editor's note: this would also be delicious made from leftover challah!
Method:
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Preheat the oven to 150°C fan/170°C.
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Heat the milk in a small saucepan and add the saffron. Turn off the heat and let it infuse.
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Meanwhile, whisk the egg yolks with the caster sugar, single cream and ground cardamom seeds. Arrange the sliced brioche and blackberries in a buttered roasting tin or flan dish and pour over the eggy custard.
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Use the back of a teaspoon to mash the saffron into the milk (this will release more colour), and then carefully drizzle this all over the pudding. Scatter with the pistachios and then transfer to the oven to bake for 25–30 minutes until golden brown and crisp on top. Serve immediately with clotted cream.
NOTE: Do use the best saffron you can find: I find the Belazu brand consistently good and wonderfully aromatic, but other supermarket brands of saffron less so.
EDITOR’S NOTE: Try this with leftover challah!
Recipe extracted from: India Express (Square Peg, 2022)
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