Soak saffron strands in warm milk and keep it aside in a bowl.

Boil 1-liter milk in a heavy bottom pan.

Once you get the first boil that is after 5 minutes simmer it on a low flame and keep boiling till the milk reduces in half quantity.

Keep scraping the cream from the sides of the pan and add it into the milk.

Now add sugar and Saffron strands into the milk and keep stirring it in between.

Allow the milk to boil further for 20 minutes stirring it in between till the milk becomes thick and has almost reduced to 1/4 of the quantity.

Transfer the milk into a bowl and let it cool under the room temperature.

Once its cooled down keep the rabri into the refrigerator.

Add sugar, cardamom powder and water into a pan and boil it till sugar dissolves.

It will take approximately 3-4 minutes.

Boil the syrup till you get one thread consistency. Keep it aside and let it cool.

Cut the core of the bread slices and keep it on a plate.

Take a small pan and heat it. Add ghee in the pan and heat it on a medium flame.

Once the ghee is hot fry the bread slices till they are crispy and golden brown in color.

Remove it and keep it on a plate.

Heat ghee in a small pan and fry almond flakes and raisins in it.

Once they are nicely brown in color remove them in a bowl.

Once you have fried the bread slices in the ghee, soak them in the sugar syrup for 3-4 minutes and place it on a serving plate.

We have done all the necessary preparations for making Shahi Tukra.

Now its time to assemble it just before serving.

Take the serving plate where you had placed the bread slices soaked in sugar syrup (in the step above) and pour the chilled Kesar rabri on it and garnish with fried dry fruits and sprinkle some dry rose petals on it.

Serve it chilled and relish it.