Shahi Tukda

Ingredients

• Bread slices (4, preferably thick slices)
• Ghee (1/2 cup, for frying)
• Milk (2 cups, full-fat)
• Sugar (1/2 cup)
• Saffron strands (1/4 teaspoon)
• Cardamom powder (1/2 teaspoon)
• Almonds (2 tablespoons, sliced)
• Pistachios (2 tablespoons, chopped)
• Silver leaf (as desired (optional))

Instructions

1. In a heavy-bottomed pan, heat ghee over medium heat.
2. Once hot, carefully add the bread slices. Fry until they are golden brown on both sides, then remove and place them on paper towels to absorb excess ghee.
3. In a separate saucepan, pour in the milk and add the saffron strands. Heat over low flame and allow it to simmer gently for about 5 minutes, stirring occasionally.
4. Add the sugar and cardamom powder to the simmering milk, stirring continuously until the sugar has dissolved completely. Remove from heat.
5. Take each slice of fried bread and dip it into the saffron-infused milk. Let it soak for a few minutes to absorb the flavors, ensuring both sides are well-coated.
6. Arrange the soaked bread slices on a serving plate.
7. Generously garnish with chopped pistachios and sliced almonds. If desired, add silver leaf for that royal touch.
8. For best results, refrigerate the Shahi Tukda for at least 1 hour before serving. This chilling time allows the flavors to meld beautifully.
9. Serve chilled and relish the rich, creamy, and aromatic delight of Shahi Tukda!