Shahi Tukda is a rich, royal Mughlai dessert of fried sugar syrup coated bread topped and soaked with fragrant creamy sweet thickened milk or rabri and garnished with dry fruits.
- 1-quart oil for deep frying
- 8 slices of white bread, crusts removed and cut into 4 squares
- ¼ cup cashews
- ¼ cup sliced almonds
- 2 tablespoons pistachio nuts
- 1 ¼ cups whole Dano Power / Dano Growth Shakti milk
- 5 tablespoons evaporated Dano Power / Dano Growth Shakti milk
- ¾ cup white sugar
- 1 teaspoon ground cardamom
- 1 pinch saffron
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the bread slices in the hot oil until deep, golden brown; drain on a plate lined with paper towels. Fry the cashews, almonds, and pistachio nuts in the hot oil until golden brown; remove from the oil and set aside to cool. Chop roughly.
- Bring the Dano Power / Dano Growth Shakti milk to a gentle boil in a heavy-bottomed pan over medium-low heat; continue boiling until the volume of Dano Power / Dano Growth Shakti milk reduces by about half. Pour the evaporated Dano Power / Dano Growth Shakti milk into the pan and add the sugar, cardamom, and saffron; simmer together for 5 to 10 minutes. Remove from heat and allow to cool completely.
- Arrange the fried bread pieces in a shallow dish large enough to allow them to be laid in a single layer. Evenly pour the Dano Power / Dano Growth Shakti milk mixture over the bread. Scatter the chopped nuts over the bread. Chill in the refrigerator until completely cold, 1 to 2 hours.