Ingredients:
2½ cups of milk (full fat milk) 1/4 cup sweet condensed milk 1 tbsp sugar 4-5 Saffron 2 tbsp grated paneer or khoya (mawa) or milk powder, optional 1/4 teaspoon of cardamom powder 4 bread slices 2-3 tablespoons of ghee, to cook 1/2 tbsp chopped cashew nuts /2 tbsp chopped pistachios 1/2 tbsp chopped almonds
Method:
If you are using frozen cheese, then first bring it to the room temperature and then grate it. Now, Put milk, condensed milk, sugar and saffron in a solid frying pan and keep it for boiling on medium flame. When the milk starts boiling, reduce the flame and boil the mixture until it thickens. It will take about 10-15 minutes.
To prevent it from adhering, keep stirring occasionally with a spoon in the middle. Pour grated paneer and cardamom powder and mix thoroughly. Turn off the gas and let the ready rabbi cool at room temperature. Remove the edge of the bread slices and cut it into 4 triangle or 4 equal square pieces. Brush both sides of the bread piece with a ghee. Heat them in a non stick pan or a thin flame in the pan.
When the surface below becomes golden brown, turn it. Cook again and wait until turbs golden brown and on the other side until it becomes crispy. Remove them in a plate. Put the pieces of crunchy bread in a deep plate and put the rubadi on it. Decorated with chopped pistachios, cashews and almonds.
Serve it immediately or keep it in the fridge for 30 minutes before serving. A delicious Shahi tukda is ready to serve.
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