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Indulge in the authentic flavors of Shahi Tukda, a classic Indian dessert crafted with time-honored techniques. This cherished sweet is a staple at family gatherings and festive occasions.
Trim the crusts from the white bread slices and cut each into triangles. Heat ghee in a skillet over medium heat, then shallow-fry the bread pieces until they turn golden brown and crisp. Remove and drain on paper towels.
In a saucepan, bring whole milk to a gentle simmer over medium-low heat, stirring occasionally. Reduce it to half its original volume, about 20–25 minutes. Add sweetened condensed milk and cook for another 3–4 minutes until thickened to make rabri.
Combine sugar and water in a small pan and bring to a boil, stirring to dissolve the sugar. Add cardamom powder, saffron strands, and rose water. Simmer for 3 minutes until slightly thickened, then remove from heat.
Dip the fried bread slices quickly in the warm sugar syrup, ensuring both sides are coated, but avoid soaking too long to prevent sogginess.
Arrange the syrup-soaked bread slices on a serving platter. Pour warm rabri evenly over the bread. Garnish generously with slivered almonds and pistachios. Serve chilled or at room temperature for best flavor and texture.
