Shahi Tukda (Shahi Toast) is a Mughlai dessert made using deep-fried bread slices, reduced saffron flavored milk (rabdi), and sugar syrup. It is a perfect dessert for festivals and special occasions.

Full Recipe - [ Ссылка ]

Ingredients

For Frying The Bread
▢6 slices white bread slices
▢1 cup ghee (for frying)
For the Rabdi Topping
▢1 litre whole milk (full-fat milk)
▢15-20 saffron strands
▢¼ cup granulated white sugar
▢½ teaspoon rose water
Make The Sugar Syrup
▢1 cup water
▢¾ cup granulated white sugar
▢2-3 pods green cardamoms pods (crushed)
Others
▢almonds and pistachio slivers (for garnishing)
▢dried rose petals (for garnishing)

Instructions
Fry The Bread
Cut the corners of bread slices and then cut them diagonally. Discard the corners.
Heat ghee in a shallow pan over medium heat.
When the ghee is hot, add a few slices of bread and deep fry from both sides until golden brown. I like to use a tong to hold the bread slices while frying.
Fry all the bread in the same manner.
Transfer the fried bread slices to a plate and set them aside.
Make The Rabdi
Heat milk in a heavy-bottom non-stick pan over medium heat.
When it comes to a boil, reduce the heat to medium-low.
Add saffron strands and mix well.
Cook the rabdi until it is reduced to half (approximately 20-25 minutes), stirring frequently. Scrape the sides of the pan using a silicone spatula at regular intervals and add the solidified milk back to the pan. Scrape the bottom of the pan frequently to prevent the milk from scorching at the bottom of the pan.
Once the milk is reduced to half, add sugar and cook for another 10-12 minutes until the rabdi is thickened to a custard-like consistency.
Remove the pan from the heat and set aside.
Make The Sugar Syrup
Heat water, sugar, and green cardamoms in a pan over medium heat.
Cook for 8-10 minutes, stirring a few times in between.
Remove the pan from the heat.
Assembly
Dip fried bread slices in warm sugar syrup for 10-20 seconds. (or more if you like a softer version)
Keep them on the serving plate.
Top with 2-3 tablespoon of rabdi. Garnish with almonds and pistachios slivers, and dried rose petals, and serve immediately.

Notes
While frying the bread, be very careful. It burns in a second.
Ensure the ghee is not too hot, and fry the bread slices on medium heat until golden brown.
The sugar syrup should not be too thick.
The rabdi to top shahi tukda should be of flowing consistency but not too thin.

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