Shahi Tukda | Special Shahi Toast & Rabdi

Steps

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1. 1
   In a pot, combine sugar, cardamom powder, saffron, and water. Heat on medium-high flame until sugar dissolves completely, then let simmer gently for 1–2 minutes without overcooking.
   ▶ ≈1:42
2. 2
   Test the syrup by placing a small amount on a plate and cooling it slightly—it should feel lightly sticky. Once set, turn off the flame and add a few drops of lemon juice, mixing well to prevent crystallization.
   ▶ ≈2:12
3. 3
   Transfer the syrup to a bowl and set aside to cool slightly.
   ▶ ≈2:54
4. 4
   In a spice grinder, add almonds first, then fennel seeds and green cardamom. Lightly crush the black cardamom and add only its seeds. Finally add black peppercorns. Grind coarsely so that the texture retains some visible bits, releasing maximum aroma.
   ▶ ≈3:12
5. 5
   Pour full-fat milk into a wide, heavy-bottomed pan and place on medium heat. Stir gently until the milk reaches a gentle simmer.
   ▶ ≈5:26
6. 6
   Reduce flame to medium-low. As a layer of cream (malai) forms on top, gently push it to the sides of the pan using a fork or spatula. Repeat this process throughout the reduction. To speed things up, gently fan the surface with a plate or tray if needed.
   ▶ ≈5:56
7. 7
   Continue this process for about 20–25 minutes until the milk reduces to roughly one-third of its original volume. Thick layers of cream will collect at the sides of the pan.
   ▶ ≈7:10
8. 8
   Once the milk has sufficiently reduced, add 3 tablespoons (or 50 grams) of sugar and mix well.
   ▶ ≈8:14
9. 9
   Carefully scrape the cream layers from the sides and fold them gently back into the milk. Do not stir vigorously—the visible cream strands (lacche) should remain intact in the rabdi.
   ▶ ≈8:41
10. 10
    Add 2 tablespoons of the shahi tukda masala and gently fold it in. Cook for another 2–4 minutes to let the flavors infuse. The rabdi may appear slightly thin at this stage, but it will thicken naturally as it cools.
    ▶ ≈9:13
11. 11
    Turn off the flame and transfer the rabdi to a bowl. Cover with cling wrap and let it cool to room temperature, then refrigerate until well chilled.
    ▶ ≈9:42
12. 12
    Take sandwich bread slices and trim off the edges. Cut each slice diagonally, then cut again to create four triangles per slice.
    ▶ ≈10:01
13. 13
    Heat ghee in a frying pan. Add bread pieces and shallow-fry on very low flame until both sides turn light golden brown and crisp.
    ▶ ≈10:34
14. 14
    Transfer the fried bread pieces to a sieve to drain any excess ghee.
    ▶ ≈11:07
15. 15
    Dip the crisp bread into the sugar syrup and place on a plate. Top with the chilled rabdi, sprinkle with shahi masala powder, and garnish with dried rose petals and chopped pistachios.
    ▶ ≈11:46