Shahi Tukra/Double ka Mee

Ingredients

• 4 slices of a large white bread, edges trimmed off
• Ghee (clarified butter) for deep-frying
• 2 tbsp (30 g) sugar
• ½ cup milk
• Rabri made of 1/2 kg milk  
• 1 tsp gulab jal (rose water)
• ½ cup  malai (clotted cream) or thick cream
• Vark (Silver leaves) optional
• For Garnish:
• 2 tbsp blanched and slivered almonds (badam)
• 2 tbsp blanched and slivered pistachios (pista)
• Few rose petals (optional)
• Few strands of kesar (saffron)

Preparation

• Cut the bread slices into half, lengthwise, and deep fry in hot ghee, till crisp.

• Dissolve the sugar in the milk and bring to a boil, and keep aside till cool enough to handle.

• Dip the bread in the milk and sugar solution, and arrange the pieces in a serving dish, in one layer.

• Mix the rose water in the `rabri' and spoon it over the bread slices, to cover all of them.

• Spoon the malai or cream over the centre of each slice.

• Garnish the vark over this, in case you are using it.

• Garnish with almonds, pistachios, rose petals and the saffron strands. Serve hot or chilled.