Heat pure ghee in a kadhai and fry all bread triangles in batches till they turn golden and crisp.

Take them out and place on kitchen napkin to drain out extra ghee. Instead of frying, we can go for toasting.

Heat a pan, pour milk and boil on medium flame till it’s get thick consistency and reduced by half.

Switch off the flame, add sugar, cardamom powder and mix well.

Transfer this into bowl and keep in the refrigerator to get chilled.

Take a serving plate and arrange fried bread triangles, pour desired quantity of rabdi or condensed milk and drizzle chocolate syrup on top of them.

Garnish with chopped pistachios and the plate of Royal Chocolaty Shahi Tukda is ready to get served as classic dessert.