Introduction: Shahi Tukda, an Exotic Indian Bread Pudding.. Hello Sweet Tooths :),In India, people often use this phrase "kuch meetha ho jaye" which translate to "let's have something sweet". I'm sure around the world there are different such phrases which translates to "let's have something sweet".And what could be more awesome than having a Shahi Tukda as such sweet desert :).Shahi Tukda means a Royal Piece (of bread, royal because of the use of expensive dry fruits and spices). This desert has origins from Mughlai Cuisine but apparently it has made its way to Indian kitchen due to the usage of common Indian spices and nuts. So you can call it Indian or Mughlai desert. Please excuse me from the argument :).Besides being super exotic & scrumptious, it is also very quick & easy to make. This recipe is an instant version though it did not compromise with the traditional taste :).Let me show you how to make this delicious desert.Useful Information:Servings : 2Vegan: NoVegetarian: YesCooking Time : Less than 30 mins  Step 1: Ingredients. To make Shahi Tukda , you would need following ingredients :2 slices of Bread White or Brown (I used whole wheat bread)Ghee or unsalted butterSliced PistachioSliced AlmondsFor Sugar Syrup:1 & 1/2 cup Sugar2 Cup water or as required.     1/4 Teaspoon of crushed or powdered cardamom.Saffron strands (I like to be generous here :)) For Rabdi (Sweet Reduced or Condensed Milk)Condensed Milk like Milkmaid (If unsweetened, add sugar)1/2 Cup milkA pinch of Nutmeg powder1/4 Teaspoon of powdered cardamom Kitchen ToolsBread KnifeDeep frying panFlat griddle or frying pan This ultimate combination of divine ingredients can never go wrong , so lets start making this exotic desert :) Step 2: Preparation . See images about and follow:Using a sharp bread knife or knife, remove the bread corners .Cut the slices diagonally just to give it a fancy shape.Slice pistachio and almonds if you have them as whole.Keep the bread triangles aside while we start to prepare Rabdi. Step 3: Preparing Rabdi (Sweet Reduced or Thickened Milk). See images above and follow:Traditionally Rabdi is prepared by continuously boiling whole milk with sugar until it is thickened and reduced to 1/4th of original quantity. This process takes a lot of time, thats why I used condensed milk.Take 3 part of condensed milk and 1 part of milk in a deep frying pan. (I used about 3 table spoon of condensed milk and 1 tablespoon of milk). We are trying to have a thick sauce like consistency here. You can adjust quantities as desired.Mix nutmeg and cardamom powder.Mix well and Bring it to boil stirring continuously.Cook until desired consistency is achieved.At this moment , the sweet & exotic aroma of Rabdi has already begun to draw attention of your family. Tell them to wait just 10 minutes more.  Step 4: Frying the Bread. See images above and follow:Traditionally the bread pieces are deep fried in Ghee which is something I don't relish much. So I shallow fried the bread pieces in butter until they are golden brown.   Heat flat griddle.Melt some butter over griddle.Place bread slices and flip sides quickly 2-3 times over butter so that bread absorbs it.Fry the bread pieces on medium flame untill golden brown.TIP: If you are not much of a frying fan, you can make bread toast in a toaster and use them instead.Almost there :)  Step 5: Making Sugar Syrup. The sugar syrup is known as Chashni (cha as in chat, sh as in she, ni as in neat) in Hindi. This syrup is to provide, color, sweetness, aroma to fried bread pieces.To make this syrup, do as follows:    Mix water and sugar in a deep pan (Image 1).     Put it on high flame and bring to boil.     Add lots of saffron strands and cardamom powder. (Image 2)     Keep boiling.     To check if the syrup is ready, do as follows:        pour a drop of syrup on a dish.         Stick the drop on your thumb.         Press it with other finger (like a pinch )  Gently try to separate them, if you see a thread formation (I did not mean sticky here, this is the keyword), the syrup is ready (Image 3)       The ready syrup should look like Image 4. TIP: It may be possible that due to over cooking, the syrup will become too thick when cooled down. Don't worry, add some more water & sugar and re-boil it. Do you like the all natural golden color of this heavenly liquid? Try to smell it , your senses will melt away :) & mouth will be filled with water. Step 6: Serving. See images above and follow:Place fried bread pieces in the hot sugar syrup, turn sides a couple of times so that bread is completely covered in syrup. Leave it for 5-10 minutes.To serve:Remove the bread pieces from sugar syrup.Pour Rabdi over the bread.Garnish with sliced pistachio and almonds.  Hot Or Cold??I personally like it hot on a chilly winter evening. You can reheat Rabdi before serving. But on a hot day, you can refrigerate Shahi Tukda and serve cold :)One last thing: Before you serve, save a piece for yourself and savor it immediately . Trust me, there won't be any left for you ;)TIP: Shahi Tukda is an excellent dessert to please your dear ones when they are angry or upset with you ;)Enjoy your Shahi Tukda, I promise the very first bite will melt your senses :) Was that easy ? I think yes :)Thank you for taking time to read this ible, I hope your have enjoyed this mouth watering exotic desert recipe. Please do share your comments and feedback in the comments below. 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