Shahi Tukda is a royal dessert made by deep frying the bread soaking it in sugar syrup and then drizzling it with thick luscious rabdi , but here I prepare this with Rawa Rusk , hence one work is less that is frying but taste is same . It is favorite dessert to make during festival like Holi ,Dasara ,Ramadan and Eid. This dish is very popular in Hyderbadi and Awadhi cuisine .

Ingredients :

Rawa Rusk – 6 pieces .

Milk – 750 ml .

Almond pieces – 2 tbsps .

Cashew nuts pieces – 2 tbsps .

Condensed milk – 8 tbsps ( or adjust according to your sweetness ) .

Sugar – 1/2 cup + 1 tbsp water for sugar syrup .

Cardamom powder – 1 tsp .

Saffron – few .

Rose water – 1 tsp .

Ghee – 1 tsp .

Rose petals few.

Method :

1. Heat milk in heavy bottom pan . When it comes to boil reduce the heat and let it simmer till it reduce to half . Keep stirring in between .

2. Add condensed milk and thicken it a little more . Add saffron , cardamom powder and rose water . The rabdi is ready keep aside to cool .

3. Heat sugar in another pan with little water let it boil for 6 – 8 minutes or till one string consistency .

4. Fry Almond and cashew nuts pieces in ghee till nuts turn golden brown .

5. Dip Rusk in sugar syrup for 5 – 10 seconds .

6. Arrange them on serving plate top with reduced milk , garnish with fried dry fruits .

7 serve hot or refrigerator for 3 – 4 hours and serve chilled .