Shahi Tukda

Instructions

1. 1

   Begin making the rabri by pouring 1 litre of full-fat milk and 200 ml of heavy cream into a wide, heavy-bottomed pan over medium heat. Bring to a boil, stirring frequently to prevent scorching.

2. 2

   Once boiling, reduce heat to low and simmer the milk uncovered, stirring every 2 to 3 minutes and scraping the sides of the pan. Allow the milk to reduce to roughly one-third of its original volume, which will take approximately 30 to 35 minutes.

3. 3

   Add 6 tablespoons of sugar, cardamom powder, 10 strands of saffron crushed between your fingers, and kewra water to the reduced milk. Stir well and cook for another 3 minutes. Remove from heat and allow the rabri to cool to room temperature, then refrigerate until chilled.

4. 4

   While the rabri cools, prepare the saffron sugar syrup. Combine 1 cup water and 1/2 cup sugar in a small saucepan over medium heat. Stir until sugar dissolves completely, then bring to a gentle boil for 4 minutes until the syrup slightly thickens.

5. 5

   Steep the remaining 10 strands of saffron in 2 tablespoons of warm water for 5 minutes, then add this saffron liquid and rose water to the sugar syrup. Stir and remove from heat. Keep the syrup warm.

6. 6

   Cut each crustless bread slice diagonally into two triangles, giving you 12 triangles total. Heat 4 tablespoons of ghee in a wide skillet over medium heat.

7. 7

   Fry the bread triangles in batches in the hot ghee, cooking each side for 2 to 3 minutes until deeply golden brown and crisp. Do not overcrowd the pan. Remove fried pieces to a plate lined with paper towels.