Shahi Tukda: Saffron-Rose Bread Pudding (Mughlai)

Ingredients

• 15 threads Raihan Saffron, bloomed
• 6 slices white bread, crusts off
• 1/2 cup ghee
• 1 cup sugar
• 1 cup water
• 1 tsp rosewater
• 1 cup whole milk (for rabri)
• 1/4 cup heavy cream
• 1/2 tsp cardamom
• 2 tbsp pistachios, slivered
• 2 tbsp almonds, slivered

Instructions

1. Sugar syrup: Boil sugar + water to a one-string consistency, 5 min. Stir in saffron bloom + rosewater. Off heat.
2. Rabri (quick): Simmer milk + cream + cardamom + 1 tbsp sugar, stirring, 12 min until thickened.
3. Fry bread: Cut bread in triangles or squares. Fry in ghee until golden both sides. Drain.
4. Soak: Dip fried bread briefly in saffron syrup, 5 seconds per side. Plate.
5. Top: Spoon rabri on top. Garnish with pistachios and almonds.