SHAHI TUKRA

Prep time 10 mins Cooking time 30mins Serves 4

2½ cups milk 4 tbsp condensed milk 1 tbsp sugar 4-5 saffron strands 2 tb sp grated k ho ya or ma wa (solid ified milk), optional ¼ tsp cardamom powder

FOR THE FRIED BREAD

4 white bread slices, crust removed and halved diagonal ly Ghee, for shallow-frying ½ tbsp chopped cashews Pistachio and almond slivers, to garnish

Mix milk, condensed milk, sugar and saffron in a thick-bottomed saucepan and bring to the boil on medium heat. Reduce the heat to lowand simmer until the mixture has a custard-like consistency, stirring and scraping the sides of the pan frequently, about 10-15 minutes. Add khoya, if using, and cardamom powder. Mixwell. Turn off the heat and let the rabri cool down, until it’s at room temperature. Meanwhile, heat ghee in a frying pan and shallow-fry the bread in batches until golden brown on both sides. Arrange the fried slices of bread on a platter and pour the rabri on top. Garnish with the nuts and serve.