Remove the crusts from bread slices and cut each slice in 4 triangles

In a large non stick fry pan add about 1 tbsp of ghee at medium flame. Add as many bread triangles as you can fit into the pan. Toss and turn the bread slices to make sure they are coated with ghee from all sides. You can add more ghee if needed.

Fry the bread until they turn golden brown and remove them from the pan. Repeat the process for all the bread pieces.

In the same frying pan, add milk, sugar, cardamom powder and saffron strands at medium flame.

Allow the milk to cook for around 10 minutes and turn a yellow shade.

Bring out the dish you want to plate your Shahi Tukdas in.

Start adding bread slices to your bubbling milk and let them cook for 2 minutes. Turn the bread slices over and allow them to cook in the milk for another 2 to 3 minutes.

Take out the bread slices from the milk and start arranging them in your serving dish. (Be careful as the slices will be a little soft at this point)

Repeat the process for all the bread slices.

Add cream to the left over milk and let it cook for another 2 minutes.

Turn off the flame and stir the milk for another 2 minutes.

Cover the bread with this creamy milk mixture.

Sprinkle pistachio and almond slivers and serve.