Shahi tukda

• saffron strands↗¼ tsp tsp
• cardamom pods↗7

  seeds removed, plus 1 tsp caster sugar

• caster sugar↗1 tsp tsp
• white bread↗4 slices

  medium thickness, 2 days old

• sunflower oil↗

  for shallow frying

• full-fat milk↗1 litre l
• caster sugar↗75g g
• double cream↗125ml ml
• rose water↗few drops

  few drops

• almonds↗1 tbsp tbsp

  chopped

• silver leaf

  (optional)

Step-by-step instructions

1. 1

   Put the saffron in a small bowl with 2 tbsp warm water and set aside for 1 hr. Meanwhile, grind the cardamom seeds to a powder with the caster sugar using a pestle and mortar.

2. 2

   Remove the crusts from the bread and cut the slices in half diagonally.

3. 3

   Pour the oil in a high-sided frying pan, until it's 2cm deep, and place over a medium heat. Once the oil reaches 180C, or when a cube of bread browns in 30 seconds, carefully add the bread slices in batches and cook until golden on both sides. Drain on kitchen paper and set side.

4. 4

   Heat the milk and ground cardamom mixture in a wok or karahi over a medium-high heat, stirring occasionally. Once it comes to a boil, turn the heat to medium, and continue cooking the milk for about 15 mins, stirring often, until it's reduced by half.

5. 5

   Mix a ladleful of hot milk with the cream in a bowl, then pour it back into the pan. Stir in the saffron and its soaking water, and enough rose water to lend a soft floral flavour.

6. 6

   Add the fried bread in a single layer to the creamy milk – you will probably need to do this in two batches. Soften the bread over a low heat for 2-3 mins, then remove with a slotted spoon and arrange in a single layer on a serving plate.

7. 7

   Turn the heat to medium and reduce the milk left behind in the pan for a few mins, stirring all the time until creamy – it should have the consistency of double cream.

8. 8

   Leave the milk to cool and thicken for 15 mins, and then spoon it over the bread. Chill overnight so that the bread softens.

9. 9

   Sprinkle with the chopped almonds and silver leaf, if using, for a special occasion. Serve chilled.