Rabdi Shahi Tukda

Directions

1. 1

   Fry bread slices until golden crisp from both sides and set aside.

2. 2

   In a sauce pan add milk, cardamom, saffron and keep stirring on low to medium flame add sugar and stir for 15 min.

3. 3

   Add corn flour or rice flour mixture slurry and cook until mixture starts to get thicken.

4. 4

   Finally add dried milk powder and whisk not to make clumps and stir until milk mixture starts to get thicken on slow flame will take almost 15 min.

5. 5

   In a sauce pan add water and sugar, cardamom and saffron and stir for 15 min until start to thicken.

6. 6

   Arrange the fried bread slices one by one in a serving dish and pour the hot sheera on top! Be careful that both bread and sheera are hot so to absorb maximum sheera.

7. 7

   Let it rest for 30 min.

8. 8

   Once all set pour the rabdi mixture on top of it too.

9. 9

   Garnish with crushed nuts, rose petals.

10. 10

    Refrigerate for 4-6 hours and serve chilled.