Shahi Tukda

Ingredients

• 6 slices white bread, crusts removed
• 4 tablespoons ghee for frying
• 1 litre full-fat whole milk
• 200 ml heavy cream
• 6 tablespoons sugar for rabri
• 1/4 teaspoon cardamom powder
• 20 strands saffron
• 1 cup water for sugar syrup
• 1/2 cup sugar for sugar syrup
• 1/4 teaspoon rose water
• 2 tablespoons chopped pistachios
• 2 tablespoons chopped almonds
• 1 tablespoon dried rose petals for garnish
• 1 teaspoon kewra water

Instructions

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. 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. 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. 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. 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. 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. 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.
8. While the fried bread is still hot, dip each triangle into the warm saffron sugar syrup for 10 to 15 seconds per side, ensuring the bread absorbs the syrup but does not become soggy. Arrange the soaked bread pieces on a serving platter.
9. Spoon the chilled rabri generously over the syrup-soaked bread triangles, covering them completely. Garnish with chopped pistachios, chopped almonds, and dried rose petals.
10. Refrigerate the assembled Shahi Tukda for at least 20 minutes before serving so the flavors meld together. Serve cold as a lavish dessert.