Shahi-tukda

Shahi-Tukda is a simple sweet-dish that’s easy to make and craves your sweet tooth quite sumptuously.
Sugar syrup: It would be great if you had leftover Rasgulla or Gulabjamun chaashni but nevermind if you don’t. Take 5 cups (normal cups not mugs) of water and add about 25 tea-spoon full of sugar into it and put to boil. The sugar will slowly dissolve into the water and will achieve a syrupy consistency. Taste it and see if you want it sweeter. If you do, add more sugar to it and continue to boil. Remember, you need a syrupy consistency, so add more water if you find it getting too thick. Allow the syrup to cool.
Milk concentrate: You can get concentrated tinned milk (like the brand Milkmaid) from the grocery or you can prepare a home-made kheer. To do it at home, take about a quarter litre of milk and add about 5-7 Tea-spoon full of sugar into it and keep on boiling it till it reduces to less than half the volume and achieves the consistency of thick cream. Allow it to cool.
Bread fry: Take 10 pieces of bread and cut-off the edges. Cut them into four square pieces each or two pieces if you want them bigger. Fry the bread pieces and fry them deep so that they are hard and crusty. Let them cool a little. Put these pieces into the cool syrup you made earlier and let them soak it up.
Shahi tukda: Take the bread pieces out of the syrup before they become soggy and start breaking. Now, lay them flat on a platter. Now spread the milk concentrate on each bread piece separately, thickly. You may want to flavour it with a pinch of cardamom-seed-powder garnish but the dish is fine enough even without it.