DOUBLE KA MEETA- SHAHI TUKDA

Mix 2 cup milk, sweet condensed milk, sugar and saffron strands in a thick-bottomed pan and bring it to boil on medium flame. When it starts to boil, reduce flame to low and boil until mixture turns thick and reduces to around 1 cup, for around 10-15 minutes. 

Stir occasionally in between to prevent sticking Turn off heat and let rabadi (thickened milk mixture) cool at room temperature. 

Make sugar syrup and keep aside. 

Remove sides of bread slices and cut each slice into square/circle shape. Brush bread with ghee on both sides. Heat a non-stick pan or tava and shallow fry them until bottom surface turns crispy and golden brown on low flame.

Flip them and shallow fry until another side turns crispy and golden brown. 

Dip this bread in sugar syrup and Arrange these bread pieces in layer on serving plate. Pour prepared rabadi over it. 

Garnish with pistachios, cashew nuts and almonds. Serve it hot or place it in refrigerator for 30 minutes before serving. 

Yummy shahi tukda is ready to serve.