Air dry or sundry the bread for 3 to 4 hours. You can also toast them on a pan. Do not use moist bread or bread from the fridge directly as they tend to absorb lot of ghee and have to fry longer to make crispier.

Soak saffron in 2 tbsps hot milk.

Method - 1 Bring milk to a boil in a wide pot. Reduce the flame to low and continue to boil until the milk reduces to half. Then add sugar and saffron. Boil for another 5 mins. Set aside & cool this.

Method - 2 Grind peeled almonds with 3 tbsps. Sugar, cardamom powder and ¼ cup milk to a very smooth paste. Pour to the 3 ½ cups milk and boil on a low flame till it reduces to almost 2 cups. Set aside to cool.

You can also chill the rabdi until you serve.

Mix sugar with water. Boil and bring to a 1 string consistency. Switch off the flame. Add rose essence.

Remove the brown edges and cut the bread diagonally. Each slice into 2 or 4 as you desire.

On a low flame deep fry the bread evenly till they turn golden and crispy. Alternately you can smear ghee over the bread and pan till they turn crispy. Set aside.

Immerse these bread slices in the sugar syrup one after the other and place them in a serving plate.

Just before serving pour the cooled rabri over the bread slices and garnish with toasted pistas. You can also sprinkle koya over it.

Serve shahi tukda warm or chilled.