For The Rabdi
- Naturals Malai ice cream – 5 scoops (450 gm)
- Condensed milk – 50 gm
- Cardamom (elaichi powder) – ¼ tsp
For Shallow Frying The Bread Slices
- 6 bread slices
- Ghee – 4 tbsp
For The Sugar Syrup
- Sugar – 500 gm
- Water – 1 litre
- A few strands of saffron
Chopped nuts and dried rose petals for garnish
For the rabdi
- Bring the Naturals Malai ice cream to a boil in a deep non-stick pan, while stirring occasionally.
- Remove the froth (of malai) formed on top to the sides of the pan using a flat spoon and keep boiling the malai till it reduces to half its quantity, while stirring occasionally. It will take approx. 30 minutes.
- Add condensed milk and cook on a medium flame for approx. 10 to 15 minutes, while stirring occasionally and scraping it from the sides of the pan.
- Add the cardamom powder and mix well. Keep aside to cool for 10 minutes.
- Refrigerate for half an hour. The rabdi will thicken slightly.
For shallow frying the bread slices
- Trim the crust from all the bread slices and discard them.
- Cut each bread slice diagonally into 2 triangles.
- Heat the ghee in a broad non-stick pan and shallow-fry all the bread triangles for 2 to 3 minutes or until they turn golden brown in colour on both the sides.
- Remove them on an absorbent paper/tissue paper and keep them aside.
For the sugar syrup
- Combine the sugar and water in a broad non-stick pan. Mix well and cook on a high flame for 4-5 mins or until the sugar syrup is of one thread consistency.
- Switch off the flame and add the saffron strands and cardamom powder. Mix well and keep it aside.
How to serve quick shahi tukda
- Dip each shallow-fried bread triangle in the sugar syrup one by one till the syrup coats the bread slices completely.
- Arrange them in a serving dish.
- Pour the chilled rabdi evenly over the sugar syrup-coated bread triangles.
- Garnish with pistachios, dried rose petals and edible silver leaf.
- Serve Shahi Tukda immediately or refrigerate and serve chilled!