Step 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.

Step 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.

Step 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.

Step 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.

Step 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).

Step 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.

Step 7: Prepare the Bread

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

Step 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.

Step 9: Drain Excess Ghee

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

Step 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.

Step 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.

Step 12: Garnish and Serve

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

• Stir milk frequently while making rabri to prevent it from sticking to the bottom and sides of the pan.

• Do not over-thicken the rabri as it will become even thicker once it cools down.

• Do not over-thicken the sugar syrup; it should remain a thin, sticky consistency.

• Use desi ghee for frying the bread for the best authentic flavor.

• Maintain a medium flame while frying the bread to ensure it cooks evenly and turns golden brown without burning.

• Dip the fried bread quickly in the sugar syrup; do not soak it for too long, or it will become soggy.

• You can prepare the rabri and sugar syrup in advance and store them in the refrigerator, assembling the dish just before serving.

• The bread can be cut into rectangular shapes instead of triangles.

• For a healthier option, the bread can be shallow-fried, air-fried, or baked in an oven instead of deep-fried.

• Saffron is optional for both the rabri and the sugar syrup; you can omit it if preferred.

• Adjust the quantity of sugar in both the rabri and sugar syrup according to your taste preference.