First, simmer the whole milk over low heat, stirring continuously. Add the milk powder. When the milk thickens, add the soaked saffron and cardamom powder. Cook for a few more minutes.

For the sugar syrup, combine the sugar and 1/4 cup water (about 60 ml) in a pan. Cook until the sugar dissolves, then add the food coloring.

Spread ghee on the rusks and lightly toast them. Dip each toasted rusk in the sugar syrup, then place them on a plate.

Spread the prepared rabri (thickened milk) over the rusks. Top with finely chopped mixed nuts and rose petals for garnish. Spread any remaining rabri around the plate.

Your instant Shahi Tukda is ready! Make it quickly whenever you crave something sweet. For a chilled version, refrigerate for a while and serve cold.