Shahi tukda is a delicious dessert from Mughlai cuisine. Fried bread pieces soaked in the sugar syrup and served with flavored condensed milk (rabdi).
In a saucepan, add milk, sweetened condensed milk and mix well. Boil over a medium flame until the milk gets slightly thick (keep stirring to avoid the milk getting burned and sticking to the bottom of a pan). Add crushed cardamom or cardamom powder, chopped nuts and mix well. Remove the milk from heat and allow to cool.
Trim off the edges of the bread slices and cut them into small pieces or diagonally or any of your desired shapes.
Heat the butter in a skillet and toast the bread pieces on both the sides until the color changes to golden brown and crispy over a medium flame.
In the mean time start preparing the sugar syrup, in the saucepan add sugar, water and bring to a rolling boil and cook until the sugar gets dissolved completely. Add rose water and turn off the heat. Allow the syrup to cool slightly and soak the fried bread pieces for a min (not more than that because the bread will become soggy).
Remove the bread slices from sugar syrup and place in a serving bowl and top with condensed milk. Garnish with dry fruits if desired and serve.