Ingredients

• 6 slices - whole meal bread, toasted till crisp
• 3/4 cup - ghee
• 3.5 + 1/4 cups - whole milk
• 3 tsps - sugar
• 1/3 cup - sugar
• 1/2 tsp - green cardamom powder
• 1/2 tsp - rose essence
• 20 - almonds, soaked overnight
• Pinch of - saffron
• Handful of - unsalted roasted pistas

How to Make Shahi tukda with badam milk

• Soak saffron in 2 tbsp hot milk
• Add this to the 3.5 cups milk and boil on a low flame till it reduces to almost 2 cups.
• Grind soaked almonds with 3 tsps sugar, cardamom powder and quarter cup milk to a very smooth paste.
• Pour this to the milk and add rose essence and continue to boil for 10 mins on a low flame. Keep stirring since the almond mix tends to get burnt very fast.
• Keep aside to cool.
• Mix sugar with little water, enough to immerse it.
• Boil and bring to a 1 string consistency. Switch off the flame
• Remove the brown edges and cut the bread diagonally, each slice into 2 or 4 or use a cookie cutter
• On a low flame deep fry the bread evenly till they turn golden and crispy.
• Immerse these bread slices in the sugar syrup, and arrange them in a serving plate.
• Pour the rabri over the bread slices and garnish with toasted pistas
• Serve warm or chilled.
• Recipe courtesy: Swasthi's Indian Food Blog