Shahi Tukda

1. 1
   prep · ~5 min

   Prepare the bread and nuts.

   1.Trim the crusts from the bread slices.

   2.Cut each slice into 2 triangles to make 8 pieces.

   3.Slice the almonds and pistachios if not already slivered.

   4.Lightly crush the cardamom seeds.
2. 2
   boil · ~25 min

   Make the rabri.

   1.Pour the milk into a wide heavy pan and bring it to a gentle boil.

   2.Lower the heat and simmer, stirring often and scraping the sides, until the milk reduces to about half.

   3.Add 3 tbsp sugar, half the saffron, and crushed cardamom seeds.

   4.Cook 5 more minutes until slightly thick and creamy, then turn off the heat.

   TIPUse a wide pan so the milk reduces faster and forms a richer rabri.
3. 3
   boil · ~5 min

   Make the saffron syrup.

   Heat the water with the remaining 3 tbsp sugar and the rest of the saffron. Simmer for 3 to 4 minutes until slightly sticky, then stir in the rose water and switch off the heat.

4. 4
   fry · ~8 min

   Fry the bread pieces.

   1.Heat the ghee in a shallow pan over medium heat.

   2.Slide in the bread triangles in batches without crowding the pan.

   3.Fry until deep golden on both sides, about 1 to 2 minutes per side.

   4.Lift out and drain briefly so excess ghee drips back into the pan.

   TIPKeep the heat moderate so the bread turns crisp and golden without burning.
5. 5
   assemble · ~5 min

   Soak and layer the shahi tukda.

   1.Dip each fried bread piece quickly in the warm saffron syrup.

   2.Arrange the soaked pieces on a serving plate in a single layer.

   3.Spoon the warm or cooled rabri generously over each piece.

   4.Scatter the almonds and pistachios on top.

   TIPDip the bread briefly so it stays soft inside but does not fall apart.
6. 6
   serve

   Serve the shahi tukda warm or chilled.

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