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!
