Shahi Tukda

For Rabdi

In a pan pour 1 cup skimmed milk, 2 tbsp chopped dates and bring it to a boil.

Keep stirring until milk thickens and reduces to half quantity over medium heat.

Add 2 tbsp khoa and combine well.

Add 1/8 tsp green elaichi powder, and 1/4 tsp saffron and simmer for a minute.

Garnish with 1 tsp of each chopped almonds and cashewnuts.

Set aside.

For Shahi Tukda

Cut 3 wheat bread slices into triangles.

Heat a non stick pan, add 1.5 tsp ghee and roast the bread pieces both sides until golden and crisp.

Remove bread pieces and pour prepared rabdi over it.

Give it a Nestle Twist by adding mixed nuts.

Serve.