First heat a cup of water.

Add the pistachios and almonds to the hot water.

Cover and set aside for 20-30 mins.

After that peel, slice or chop them. Set aside.

Pour the milk into a heavy-bottomed pan and bring it to a boil over low to medium heat.

Boil the milk stirring in between until the milk starts to form a layer of cream (malai) on top.

When you notice that the cream floating on top, then gently move the cream layer with the back of a spatula and bring it towards the side of the pan and stick it to the pan. Keep the heat to a low and continue to simmer.

Keep on simmering the milk like this and collecting the cream layer on the sides of a pan, if you want lachhedar rabdi, else you can keep scraping and putting the milk solids back in the milk.

Because the cream will rise to the top as the milk simmers, every time you need to bring it to the sides of the pan and stick it there. This process of collecting the cream layer must be repeated several times.

Also, make sure that you stir the milk gently in between so that the milk does not get burnt from the bottom. (keep in mind that, if you do too much stirring, then you won't get the layers of cream in the rabri.

Once the milk reduces to half, add saffron strands and cardamom powder. Stir gently.

After adding saffron, the color will change gradually to a beautiful yellow color.

Keep collecting the cream and bringing it to the sides of the pan.

And when the milk gets reduced to 1/3 of its original quantity, add sugar and mix well.

Let it simmer for another 10 minutes on low flame or until it's reduced to ¼ of the quantity.

Now scrape off the entire cream layer as well as dried milk solids and add to the thickened milk. Stir gently.

In a pan add water along with sugar.

Keep stirring until the sugar dissolve.

Let it boil on a high flame.

Once it's started boiling, add cardamom powder, and mix well.

Boil for 3-4 minutes and switch off the flame.

Cut the bread sides and discard, and then cut into a triangle shape or whichever shape you want. Set aside.

Now heat ghee or oil in a pan and deep fry bread pieces from both sides, one or two pieces at a time until golden and crispy.

Once done transfer the fried pieces onto tissue paper to remove the excess oil.

Fry the remaining bread slices and set aside.

Do not keep the bread in for too long in the sugar syrup, or else the bread will absorb too much sugar syrup. So just put the slices in syrup ensuring the slices are well coated and then take them out on the plate.

Now take a dip bowl and pour some rabri.

Arrange the sugar syrup-soaked bread slices neatly onto rabri.

Pour the rabri again on the sugar syrup-coated bread slices.

Garnish with sliced blanched almonds, pistachios, and rose petals.

Serve the rich royal Shahi Tukda. (you can do plating as per your choice, this is how I liked my shahi tukra to be served)

You can keep the shahi tukra in the refrigerator, in a covered container if not serving immediately.

If you have silver foil (chandi ka varak) then you can place it at the time of serving, whether serving shahi tukra chilled or warm or at room temperature.

Happy Cooking!!!