1cup=250ml; ¾ cup=180ml; ½cup=125ml; 1 tbsp=14ml; 1 tsp = 4ml

Prep Work:

• Gather all the ingredients at one place on the kitchen platform.

  Put the saffron in warm water / warm milk to soak.
• Cut the crust off the bread slices.

  Then, cut each slice diagonally into 2 pieces and further into 2 pieces.

  So we get 4 triangular pieces from each slice.

Deep Frying Bread for Shahi Tukda:

• Put a deep frying pan on stove top over high flame. Add cooking oil, let it boil to high.

  Gently drop the bread pieces into the hot oil. Fry them on both sides until golden brown.

Air Frying Bread for Shahi Tukda:

• Brush the air fryer mesh / basket with butter (optional step).

  Place the bread pieces. Close the air fryer. Set to Air Fryer Mode, Time to 8 mins, temperature to 200C / 390F.

  Half way through reverse the bread triangles.

To Prepare the Sugar Coating & to Soak:

• Put a wide sauce pan on stove top over high flame.

  Add the sugar, water and little elaichi powder.

  When the sugar melts completely, switch the flame off.
• Immediately, add few fried bread slices into the sugar syrup.

  Let them soak on one side for 5 mins.

  Then gently turn each slice to the other side to soak in the syrup for 5 more mins.
• Repeat the same for all the fried triangular bread pieces.

  Take the soaked bread pieces into a wide serving dish. Arrange them one beside another as shown.

To Prepare Rabdi with Condensed Milk:

• Into the same sauce pan add all these>> condensed milk, elaichi powder, milk, saffron with soaked water.

  Put the pan on stove top over high flame. Keep stirring continuously but gently.

  Bring it to a boil. Then switch the flame off.

Garnishing:

• Immediately pour this rabdi equally onto the bread triangles in the serving dish.

  Garnish with chopped pistachios and dry rose petals. Done!