MUGHLAI SHAHI TUKDABY WHISKAFFAIR
STEP 1Cut the corners of bread slices and then cut them diagonally. Discard the corners.
STEP 2Heat ghee in a shallow pan over medium heat. When the ghee is hot, add a few slices of bread and deep fry from both sides until golden brown. I like to use a tong to hold the
STEP 3Fry all the bread in the same manner. Transfer the fried bread slices to a plate and set them aside.
STEP 4Heat milk in a heavy-bottom non-stick pan over medium heat.
STEP 5When it comes to a boil, reduce the heat to medium. Add saffron strands and mix well.
STEP 6Cook the rabdi until it is reduced to half (approximately 20-25 minutes), stirring frequently. Once the milk is reduced to half, add sugar and cook for another 10-12 minutes
STEP 7Add rose syrup and mix well. Remove the pan from the heat and set aside.
STEP 8Heat water, sugar, and green cardamoms in a pan over medium heat.
STEP 9Cook for 8-10 minutes, stirring a few times in between. Remove the pan from the heat.
STEP 10Dip fried bread slices in warm sugar syrup for 10-20 seconds. (or more if you like a softer version)
STEP 11Keep them on the serving plate. Top with 2-3 tablespoon of rabdi. Garnish with almonds and pistachios slivers, and dried rose petals, and serve immediately.
Mughlai Shahi Tukda is ready!
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