Beginners Kitchen: Shahi Tukda

Shahi tukda as the name goes, falls in a rich variety of Mughlai dessert. Actually it takes quite a long time to prepare this dessert because preparing the rabdi is a work of patience. But here I am posting some quick recipe of shahi tukda,which could be prepared quite quickly n also retaining its taste...

Ingredients:
for toast:
bread slices : 3
oil/ghee(clarified butter) for deep frying

for sugar syrup:
water :1/2 cup
sugar :1/2 cup
rose water: 1 tbspn

for rabdi:
whole milk : 5 tea cups
condensed milk : 4-5 tbspn
corn flour : 1 1/2 tspn
saffaron : few strands
sugar : 3-4 tbspn
cardamom powder: 1/2 tbspn
paneer : 2-3 tbspn
Dry fruits(pistachios and almonds): crushed

Method:
Making the toast:

Chop out the brown edges from all the 4 sides of the bread slices and cut into 4 triangles (cut diagonally which yields a total 12 triangles)
fry in ghee on both sides, till both sides turn brown evenly n forms toast
Take out in a plate n allow to cool down

Making sugar syrup:

Take water and sugar in a vessel and boil them till 1 string consistency
Add a pinch of cardamom powder, rose water
Allow to cool

Making of rabdi:

Take 4 1/2 cup of milk in a heavy bottom pan. Spare aside the remaining 1/2 cup milk.
add 4 tbspn condensed milk and keep boiling on medium to high flame for about 5-7 mins.
mix 1 1/2 tspn of corn flour with remaining 1/2 cup of milk and add slowly to the boiling milk with constant stirring.
Continue boiling further for 10 more mins on medium to high flame with stirring
now add in the saffron , dry fruits, sugar and cardamom powder
lastly, crumble 2-3 tbspn of paneer finely with your fingers, and add into the boiling milk. Do not boil much after adding paneer or else it may turn hard

Cover and refrigerate until ready to serve
Serve cold garnishing it with dry fruits

Method to proceed:

Take some chilled rabdi in a serving bowl
Just before serving , dip the sliced toast in sugar syrup one by one (dip not more than 30 seconds each) and place it in rabdi bowl