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Rusk custard pudding Shahi tukda in bowl, Rusk pudding instant shahi tukda recipe.

Rusk pudding/Instant Shahi Tukda recipe

Fahamida
Rusk Custard Pudding or instant shahi tukda is an easy-to-make and delicious dessert recipe prepared with rusk, milk, sugar, custard powder and garnished with dry fruits and grated coconut Loved by people of all ages, especially children. It is a very simple recipe that can be ready in a short time. A great choice for any time desserts, parties, or gatherings. Rusk custard Pudding is a perfect dessert recipe that will suffice your carving for sweetness after a delicious iftar.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dessert
Cuisine Indian
Servings 6 people
Calories 150 kcal

Ingredients
  

  • ½ liter Milk
  • 14 nos. Bread rusk
  • 1 no. Apple Chop it in small pieces
  • 1 cup Sugar (150 grams)
  • 3 tablespoon Custard Powder
  • 8-10 nos. Almonds Slice in small pieces
  • 10 nos. Cashew Nuts Slice in small pieces
  • 10 nos Pistachios Slice in small pieces
  • 2 tablespoon Raisins
  • 4 tablespoon grated Coconut
  • 5-6 strands Saffron
  • ½ teaspoon Cardamom powder
  • 8-10 nos. Cherry for garnishing (optional)
  • 1 teaspoon butter/ clarified butter

Instructions
 

Instructions for making sugar syrup:

  • Melt 1 teaspoon butter or clarified butter (I used here clarified butter) in a cooking pot or kadhai and add ½ cup sugar to it.
  • Allow it to little caramelize then add the same quantity of water as the sugar, you added. (1/2 cup sugar to ½ cup water).
  • Cook it just till all sugar melt completely, then add a pinch of cardamom powder in it.  
  • Now turn off the flame add this sugar syrup to a bowl and keep aside.
    Your sugar syrup is now ready.

Instructions for making custard pudding:

  • Boil milk in a kadhai or cooking pot on medium flame.
  • Add remaining ½ cup of sugar to it. Stir continuously so that the sugar melts properly.
  • Then add half of the chopped dry fruits, 1 teaspoon cardamom powder, and saffron strands into milk. Stir occasionally, now lower the gas flame and keep boiling milk.
  • Take a small bowl and mix the custard powder with 4 tablespoons of milk. Add it to the sugared boiled milk.
  • Let the milk simmer on low flame for about 3-4 minutes so that it thickens. Keep it aside for 10 minutes.
  • Further cut Apple in a small piece and add to custard pudding and mix well.

Instructions for making rusk custard pudding or instant shahi tukda:

  • At last for assembling and layering take all ingredients together. Like custard pudding, sugar syrup, rusks, remaining dry fruits, grated coconut, and cherry.
  • Further dip rusks into sugar syrup for 2 minutes.
  • Now take a medium-size bowl and start layering all these ingredients.
  • Pour a small quantity of custard pudding at the bottom of a bowl and spread a little bit of chopped dry fruits and grated coconut over it, and now put two rusks in it, which we dipped in sugar syrup. 
  • Spread grated coconut, dry fruits, the cherry on rusks and again pour around 2-3 tablespoons of custard pudding over it and repeat the same procedure till the bowl gets full with these layering.
  • After completing the layer, keep this bowl in a refrigerator for at least one hour.
  • After an hour remove the rusk custard pudding bowl from the refrigerator.
     Your rusk custard pudding or instant shahi tukda is ready to serve.

Notes

1 - You can use dry fruits of your choice.
2 - You can even use leftover rusk for this recipe.
3 - Store it in an airtight container in a refrigerator and remove it 10 minutes before eating.
4 - Use a little bit more custard powder while mixing with milk, so custard will become thick.
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