By: Payal
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Shahi tukda is undoubtedly a crowd-pleaser dessert. This bread-based delight layered with creamy rabri is a festive must-try. Ready to make it at home? Here's how.
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Large white bread slices (edges trimmed), Ghee for deep-frying, 2 tbsp sugar, 1/2 cup milk, Rabri (made from 1/2 kg milk), 1 tsp rose water1/2 cup malai (cream)
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2 tbsp blanched almonds, 2 tbsp blanched pistachios, Saffron
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Slice the bread in half lengthwise, then deep-fry in hot ghee until crispy.
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Heat milk with sugar until it dissolves, then let it cool to a warm temperature.
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Dip each fried bread slice into the milk-sugar mixture, then place them in a single layer on a serving dish.
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Add rose water to the rabri and spread it over the bread slices, making sure they're evenly covered.
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Add a dollop of malai in the centre of each slice.
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Top with almonds, pistachios, saffron, and, if you'd like, edible silver leaf (vark). Enjoy warm or chilled!
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