Once the water begins boling, switch off flame and add pistachios and almonds to the hot water.
Let the dry fruits be in the water for 30 minutes.
Now, drain the water and peel and slice the dry fruits. Keep them aside.
Making the rabri
In a sauce pan or kadai, add 1 litre of milk and bring to boil.
Now add the milk powder.
Add masala milk powder. If you don’t have add a pinch of crushed saffron and 1.4 tsp cardamom powder.
You will notice that a clotted cream forms on top of the milk. Remove it and add back to milk and stir. Keep scraping dried milk at sides of the pan and add it back to milk.
Make sure to continously stir so that the milk does not get burnt.
Once the milk is thickened well, switch off the flame.
Now add the sugar.
Stir continously till all the sugar dissolves.
Now add crushed saffron or saffron powder with kewra water. You can also add sliced almonds and pistachious here.
This whole process takes about an hour.
Making the bread slices
Remove the crusts of the bread. Now cut the bread into squares, rectangles or triangles.
In a prying pan or tava. add 1 tbsp of ghee and hea.
Once the ghee is heated, place the bread slices on the pan. Turn the heat to low or medium.
Once a side turns brown, turn over the bread and toast the other side.
Turn over once o twice more to get an even golden colour.
Remove the slices from pan and place on paper towel to drain excess oil. Toast remaining bread slices and keep aside.
Making the sugar syrup
In a pan and 1/3 cup of sugar and 1.4 cup water.
Place the sugar solution on low hea until the mixture comes to a boil.
Cook the mixture until you achieve a one thread like consistency.
Switch off the flame.
Now add cardamom powder and stir.
In case the syrup cools and crystallizes before you soak the bread, add 1 to 1/2 tbsp water and reheat.
Making the shahi tukra
Take the toasted bread slices and dop in the the sugar syrup. Both sides of the bread must be evenly coated with sugar syrup.
Now arrange the sugar syrup soaked bread slice on a serving tray or plate.