To make the sugar syrup, combine 1 cup water and 1 cup sugar in a saucepan. Cook over medium heat for about 2-3 minutes. Check the syrup—if it forms a single thread when pressed between your fingers, it’s ready. Add the cardamom powder and turn off the heat.

For the rabri, take a heavy-bottomed pan and heat the milk. As a layer of cream forms on top, keep removing it. Add sugar, saffron strands, chopped almonds, and condensed milk. Cook until the mixture thickens. The rabri is ready!

Cut the bread slices into triangles. Heat a pan and toast the bread on both sides without any oil or butter until golden. Turn off the heat. (Toasting first helps the bread absorb less oil when frying. You can also skip frying if you prefer.) Now, heat oil in a deep pan. Fry the bread pieces one by one until golden and place them on a paper towel to drain. Dip the fried bread pieces in the sugar syrup for 10-15 seconds, then remove.

Arrange the bread pieces on a serving plate. Top with rabri and garnish with chopped almonds. Your Shahi Tukda is ready! You can store it in the refrigerator for up to two days.