Heat the whole milk in a large nonstick pan over medium heat.
Stir occasionally to prevent the milk from sticking to the bottom and bring it to a boil.
Add the milk powder while stirring continuously. Mix well and let the milk boil.
Reduce the heat to medium. As a layer of cream forms on the milk, stick it to the sides of the pan. Stir from the bottom to prevent burning.
Continue cooking until the milk reduces to about one-fourth of its original volume.

For the sugar syrup:
In a pan, add 1/2 cup sugar and 1/2 cup water.
Add a few saffron strands.
Stir until the sugar dissolves completely.
Boil for about 3 minutes, or until the syrup thickens slightly.

For the Shahi Tukda:
Remove the crusts from the bread and cut each slice into triangles.
Fry the bread slices in hot ghee until golden brown on both sides.
Dip both sides of the fried bread in the prepared sugar syrup.