Gluten-Free Shahi Tukray (Bread Pudding)

Ingredients

• 6 Gluten-free bread slices
• 2 cups Milk
• 1/2 cup Sugar
• 1/4 tsp Cardamom powder
• a pinch Saffron strands
• 1/2 cup Condensed milk
• for frying Ghee or oil
• 2 tbsp Mixed nuts (almonds, pistachios), chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Using a sharp knife, cut the 6 gluten-free bread slices into 5.08 cm (5 cm) triangles or squares.
2. 2Heat enough ghee or oil for shallow frying in a large 25.4 cm (25 cm) skillet over medium heat (148.9-162.8°C / 150-163°C). Carefully place the cut gluten-free bread slices into the hot ghee or oil and fry for 1-2 minutes per side, until they are golden brown and crisp. Transfer the fried slices to paper towels to drain any excess fat.
3. 3In a medium 2-quart (2000 ml) saucepan, combine the 2 cups of milk, 1/2 cup of sugar, 1/4 tsp of cardamom powder, and a pinch of saffron strands. Heat this mixture over medium-high heat (176.7-190.6°C / 175-190°C), stirring occasionally, until it reaches a gentle boil.
4. 4Reduce the heat to low (93.33-107.2°C / 93-107°C) and simmer the milk mixture for 10 minutes, stirring occasionally.
5. 5Stir in the 1/2 cup of condensed milk and continue to simmer for another 5 minutes over low heat (93.33-107.2°C / 93-107°C), until the mixture has slightly thickened and coats the back of a spoon.
6. 6Arrange the fried gluten-free bread slices in a single layer in a shallow 22.86 × 33.02 cm (23 × 33 cm) serving dish. Carefully pour the warm flavored milk mixture evenly over all the slices, ensuring they are thoroughly soaked.
7. 7Evenly sprinkle the 2 tbsp of chopped mixed nuts (almonds, pistachios) over the soaked slices. Place the dish in the refrigerator and chill for at least 30 minutes, allowing the flavors to meld and the dessert to set.
8. 8Serve the Gluten-Free Shahi Tukray chilled.

Substitutions

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