Shahi Tukray with ZAFF Saffron Rabri Clone

1. Make the Rabri (Saffron Milk)

1. Pour milk into a heavy pot and bring to a gentle boil.
2. Add sugar, cardamom powder, and saffron (with its soaking milk).
3. Lower the heat and simmer, stirring often, until milk thickens and reduces slightly.
4. Stir in rose water (optional), then turn off the heat. Set aside.

2. Prepare Sugar Syrup

1. In a small saucepan, combine sugar and water.
2. Bring to a boil and cook until syrup slightly thickens (one-string stage).
3. Stir in a pinch of cardamom powder and rose water. Remove from heat.

3. Fry the Bread

1. Heat ghee/clarified butter in a frying pan.
2. Fry bread slices until golden brown and crisp on both sides.
3. Remove and drain on paper towels.

4. Assemble

1. Quickly dip each fried bread slice in the warm sugar syrup (just a second or two).
2. Arrange the syrup-soaked bread pieces on a serving plate.
3. Pour the warm saffron-rabri generously over them.
4. Garnish with slivered almonds, pistachios, and extra saffron strands.
5. Serve warm or chilled.

🍽️ Serving Tips

• For extra richness, add a spoon of heavy cream to the rabri.
• You can also include edible silver leaf (varq) for a festive touch.