Shahi Tukda

Instructions

1. Prepare the bread
   Remove the crusts from the bread slices and cut each slice into triangles. Allow the bread to dry slightly at room temperature for about 10 minutes.
2. Fry the bread
   Heat ghee in a deep pan over medium heat. Once hot, fry the bread triangles until golden brown and crispy on both sides, about 2-3 minutes per side. Remove and place on paper towels to drain excess ghee.
3. Prepare sugar syrup
   In a separate pan, dissolve sugar in 1/2 cup water and bring to a boil. Simmer for 5 minutes until slightly thickened. Add cardamom powder and 1 tablespoon rose water. Remove from heat and keep warm.
4. Make saffron milk
   In a heavy-bottomed pan, bring milk to a boil. Reduce heat and simmer for 10-15 minutes, stirring occasionally until reduced by one-third. Add condensed milk, saffron-soaked milk, and the remaining rose water. Stir well and simmer for 5 more minutes until thickened.
5. Soak the bread
   Dip each fried bread triangle in the warm sugar syrup for a few seconds, ensuring it soaks well but doesn't become too soggy. Arrange the soaked bread pieces in a serving dish.
6. Assemble the dessert
   Pour the thickened saffron milk over the soaked bread pieces, ensuring they're evenly covered. Refrigerate for at least 1 hour to allow the flavors to meld and the dessert to chill.
7. Garnish and serve
   Before serving, sprinkle the chopped pistachios and sliced almonds over the top. If using, carefully place edible silver foil on top of the dessert. Serve chilled.