Shahi Tukda

1. Boil milk and add saffron soaked in 3 tbspp of warm milk and the corn flour mixed in 2-3 tbspp of milk to it and simmer the milk until its reduces to a thick but poring consistency.

2. This is called Rabri. Add rose essence at last.If you want you can add the chopped nuts in this stage.

3. Remove the brown sides of the bread and cut diagonally.

4. Fry the bread pieces till golden brown and crisp evenly.

5. Use a shallow and small pan so that un need not use more ghee/oil.

6. Deep frying in low or medium low flame is necessary to get crisp and golden brown colour, other wise will end up in uneven cooking.Prepare a thick sugar syrup by boiling the sugar with little water just to immerse the sugar.

7. Soak the bread pieces as you fry them, just for a minute or until you take the next batch.Arrange the soaked pieces in a plate.

8. Fry the chopped nuts in ghee and add it over the bread pieces.

9. Pour the rabri over the arranged bread.

10. Serve chilled or warm, as per your wish, But make sure you give some time for the bread to absorb the rabri.