KHUBANI SHAHI TUKDA

Preparation Method :

• For the rabdi, heat milk in a kadhai over medium heat and bring to a boil.
• Lower the heat and cook, stirring continuously, till it thickens to the consistency of a custard sauce. Remove from heat, add sugar and cardamom powder and stir till sugar dissolves.
• For the shahi tukda, combine the sugar with water in a saucepan and cook over medium heat, stirring till sugar dissolves and the syrup thickens to one-string consistency.
• Add the drained apricots to the syrup and cook till tender. Remove apricots from syrup and set aside.
• In another saucepan, combine the milk with saffron and prepared sugar syrup and summer for 5 minutes. Remove from heat and keep warm.
• Heat the clarified butter in a kadhai over medium heat, and deep fry the bread slices till golden and crisp. Remove and drain on absorbent paper.
• Soak the fried bread slices in the warm milk for 2 minutes.
• Sandwich the cooked apricots between the softened bread.
• To serve, arrange the sweet apricot sandwiches on a plate and spoon rabdi over.
• Sprinkle over with pistachios and garnish with silver leaf. Serve hot.