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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Shahi Tukray (Royal Bread Pudding)   
    Categories: Dessert, Indian, Pakistani, Puddings   
         Yield: 8 Servings   
       
         4 sl White bread; edges removed   
              - each slice cut in   
              - 4 triangles   
         1 c  Oil   
         3 c  Whole milk   
         1 pn Saffron threads;   
              -ground   
         6    Cardamom pods; seeds only;   
              - toasted & ground   
         3    Eggs; beaten   
       1/2 c  Sugar; or to taste   
         1 tb Pistachios; crushed   
       
     Preparation time: 30 minutes   
     Cooking time: 25 minutes   
        
     This shahi tukray recipe is a modern adaptation of a classic, fragrant   
     South Asian bread pudding popular during Ramadan for Iftar.   
        
     Pre-heat oven to 350?F. Butter a square baking dish.   
        
     Heat oil in a non-stick frying pan. Fry bread in batches, about 1 to 2   
     minutes each side until golden brown. Add extra oil as needed. Remove   
     from heat.   
        
     Arrange bread in layers in buttered baking dish.   
        
     Place milk in saucepan and bring to boil. Lower heat. Add ground   
     saffron and cardamom, and let it simmer for 10 minutes. Occasionally   
     stir and remove any milk residue with a wooden spoon. Remove from   
     heat.   
        
     While the milk simmers on low heat, beat eggs and sugar with a whisk   
     in a large bowl until well-mixed.   
        
     Pour milk into the egg and sugar mixture, and beat again until   
     well-mixed.   
        
     Pour custard over bread, and bake uncovered for 25 minutes.   
        
     Top with crushed pistachios.   
        
     Recipe by Maryam Jillani   
        
     Recipe FROM:    
       
   MMMMM   
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