Shahi Tukda

Course Dessert

Cuisine Indian

In the warm milk add kesar or saffron and dissolve it with the help of spoon till saffron releases color and flavor. Keep the mixture aside.
Dry roast nuts till you start smelling nice aroma. Chop them and keep them aside. Apply butter on both sides of the breads.
Heat pan and toast breads on medium low heat till they become brown and crispy from both the sides. Keep breads aside.
In parallel we will make rabdi. For that heat another pan at medium high heat and put half cup of milk, saffron, cardamom powder, condensed milk and boil for 7-8 minutes.
After 8 minutes add nuts and let it cook for another 7-8 minutes Once done, remove the pan from the heat and let rabdi cool down for some time.
Make sure that rabdi is not too thick, we want little thin. You can check recipe video for the exact consistency.
For serving cut the bread pieces it into two or four pieces and pour generous amount of rabdi on bread.
Shahi tukda tastes best when it is warm. You can also serve it chilled.

Keyword dessert

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