|2½ cups Full Fat Milk|
|1/4 cup Sweet Condensed Milk|
|1 tablespoon Sugar|
|4-5 Saffron strands (kesar)|
|2 tablespoons grated Paneer or Khoya (mawa) or Milk Powder, optional|
|1/4 teaspoon Cardamom (Elaichi) Powder|
|4 White Bread Slices (or brown bread)|
|2-3 tablespoons Ghee (clarified butter), for shallow frying|
|1/2 tablespoon chopped Cashew Nuts|
|1/2 tablespoon chopped Pistachio|
|1/2 tablespoon chopped Almonds|
- If you are using frozen paneer then thaw it before grating. In this recipe, sweet condensed milk is used, which is easily available at any grocery store.
- Mix milk, sweet condensed milk, sugar and saffron strands in a thick-bottomed pan and bring it to a boil on medium flame.
- When it starts boiling, reduce flame to low and boil until mixture turns thick and reduces to around 1½ cups, for around 10-15 minutes. Stir occasionally in between to prevent sticking.
- Add grated paneer and cardamom powder and mix well.
- Turn off the flame and let rabadi (thickened milk mixture) cool at room temperature.
- Remove sides of bread slices and cut each into 4 triangles or 4 equal squares.
- Brush bread squares with ghee on both sides. Heat a non-stick pan or tava and shallow fry them until bottom surface turns crispy and golden brown on low flame.
- Flip them and shallow fry until another side turns crispy and golden brown. Transfer them to plate.
- Arrange crisp fried bread pieces in a layer on serving plate. Pour prepared rabadi over it.
- Garnish with pistachios, cashew nuts and almonds. Serve it hot or place it in the refrigerator for 30 minutes before serving. Yummy shahi tukra is ready to serve.
- Deep fry bread pieces in ghee until crisp and golden brown for authentic taste.
- Toast bread pieces in oven or toaster to make a low calorie dessert but the taste will be slightly different.
- You can use leftover or fresh bread to prepare it.