SHAHI TUKDA
 
 
Ingredients
  • Sugar syrup
  • 1 cup sugar
  • 1 cup water
  • 4-5 kesar strands
  • ¼ tsp elaichi powder
  • Rabdi
  • 3 cups full fat milk
  • 6 tbsp sugar
  • 4-5 kesar strands
  • ½ tsp elaichi powder
  • ½ cup chopped dry fruits
  • 4 bread slices
  • Ghee for frying
Instructions
  1. Start by making the sugar syrup- in a saucepan over medium heat, combine water and sugar. Bring it to a boil, then add saffron strands and cardamom powder. Cook until it reaches a one-string consistency, then remove from heat.
  2. ⁠For the rabdi, heat full-fat milk with saffron and cardamom in a heavy-bottomed saucepan over medium heat. Let it simmer, stirring occasionally to prevent burning, until the milk reduces by half. Add sugar and chopped dry fruits, and cook for another 2 minutes. Once the milk has thickened, remove from heat.
  3. ⁠Cut the bread slices diagonally into equal triangles. Fry them in ghee until golden brown and crisp.
  4. ⁠Briefly dip the fried bread triangles into the sugar syrup, ensuring they absorb some syrup but don’t become soggy.
  5. ⁠Spread the rabdi on a plate, arrange the syrup-dipped bread on top, and garnish with chopped pistachios, silver leaf, and rose petals.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/shahi-tukda/