For the Rabdi:Heat the milk in hard bottom pan on low flame and stir continuously
Add saffron strands, sugar, cardamom, and paneer or milk powder.
Add apricot, pista, almode etc.
Add condensed milk and stir around 10 minutes till it thicken.
Remove pista, apricot ect from rabri and keep aside to garnish finally.
Shahi Tukda:Remove sides of the bread and cut into triangle or rectangle pieces.
Fry the bread in a pan using ghee until it become golden color and crispy.
Arrange bread pieces into servings plate and pour the Rabri syrup over it.
Garnish with cashew nuts, risins and chopped pista. Now ready to serve.
We can also use after keeping 30 minutes in refrigerator for chilling dessert parties.
