Producer: Peuli Bakshi
Boil milk in a saucepan, then reduce the heat to simmer. Add condensed milk, sugar, cardamom powder, and saffron.
Let the mixture simmer for 10-15 minutes, until it thickens slightly. Then set aside.
Heat ghee in a pan over medium heat. Fry the bread triangles in batches until they are golden brown and crispy on both sides.
To add more sweetness, you can boil 1/4 cup of water with 2 tbsp sugar. Then dip the fried bread slices in the prepared syrup.
Place the fried bread slices on a serving plate. Pour the warm rabri over the bread, ensuring each slice is well-coated.
Sprinkle chopped nuts on top of the Shahi Tukda. You can also add a few more saffron strands and a drizzle of rose water.
For better taste, refrigerate the Shahi Tukda for at least 30 minutes. This allows the bread to soak up the rabri.