Preparation Time: 15-20 minutes
Boil the milk: In a saucepan, bring the full-fat milk to a boil. Reduce the heat and let it simmer until it thickens slightly (about 10-15 minutes). Add sweeteners and flavor: Stir in the condensed milk, sugar (if using), cardamom powder, and saffron strands. Let it simmer for another 5-10 minutes until well combined and slightly thickened. Remove from heat and let it cool.
Trim the edges: Remove the crusts from the bread slices (optional) and cut them into quarters or triangles. Heat oil/ghee: In a pan, heat oil or ghee over medium heat. Fry the bread: Fry the bread pieces until they turn golden brown on both sides. Remove and drain on paper towels to absorb excess oil.
Soak the fried bread: In a serving dish, arrange the fried bread pieces. Pour the warm milk mixture over the fried bread, ensuring they are well soaked. Let it soak: Allow the bread to soak in the milk for at least 15-20 minutes.
Garnish: Sprinkle chopped nuts on top, add a few strands of silver/gold varq (if using), and a drop of rose water or kewra essence for fragrance. Serve warm or chilled: Shahi Tukda can be served warm or chilled, depending on your preference.
