Step-by-Step Instructions

1. 1.Prepare the Rabri

   Pour 1 litre of full-fat milk into a pan and bring it to a boil over high flame. Stir occasionally to prevent the milk from sticking to the bottom and sides of the pan.

2. 2.Add Sugar to Rabri

   Once the milk starts boiling, add 1/3 cup of sugar and mix well. Continue cooking on high flame, stirring frequently, until the milk reduces to about one-third of its original volume.

3. 3.Add Saffron and Cardamom to Rabri

   When the milk has significantly reduced and thickened, add saffron (previously soaked in a little milk for 15-20 minutes) and approximately 1/2 teaspoon of cardamom powder. Mix well.

4. 4.Thicken Rabri and Chill

   Continue cooking until the rabri reaches a thick, pourable consistency. Remember it will thicken further upon cooling. Turn off the gas, let it cool to room temperature, then refrigerate for 3-4 hours.

5. 5.Prepare the Chasni (Sugar Syrup)

   In a separate pan, combine 1 cup of water and 1/2 cup of sugar. Add approximately 1/4 teaspoon of cardamom powder and a few saffron strands (optional).

6. 6.Boil Chasni

   Bring the mixture to a boil over high flame for 3-4 minutes. Do not thicken it too much; it should remain a thin, sticky syrup. Turn off the gas and let it cool.

7. 7.Prepare the Bread

   Cut 8 slices of white bread into triangular shapes. You can also use rectangular shapes.

8. 8.Deep Fry the Bread

   Heat desi ghee in a pan over medium flame. Once the ghee is medium hot, deep fry the bread slices until they turn golden brown on both sides.

9. 9.Drain Excess Ghee

   Remove the fried bread slices and place them on a tissue paper to drain any excess ghee.

10. 10.Coat Bread in Sugar Syrup

    Take the cooled sugar syrup. Dip each fried bread piece into the syrup, coating both sides quickly. Do not soak for too long to prevent the bread from becoming soggy.

11. 11.Assemble Shahi Tukra

    Arrange the sugar-syrup-coated bread pieces on a serving plate. Pour the chilled rabri generously over all the bread pieces.

12. 12.Garnish and Serve

    Garnish with chopped pistachios and sliced almonds. Serve immediately or chill further if desired.