In a saucepan add milk, cream and condensed milk. Use a whisk to mix well to avoid any lumpy cream bits. Bring to boil and simmer on low flame for 5-8 mins.

Now in serving dish lay down the crispy bread pieces, top with nuts of your choice and coconut flakes if you like, pour the milk and let rest for 10-15 mins. Then refrigerate it.

I didn't add all of the milk at once. As after refrigerating, the bread soaks all the milk.. So I reserved half milk and poured it when the dish was chilled. Then kept it in refrigerator again. This step helps make shahi tukrey creamier and tastier ever.

Serve chilled and enjoy.