Shahi Tukda

To prepare the rabri, pour 1000g milk into a heavy-bottomed pan. Bring the milk to a boil over medium-high heat, then reduce the heat to low and let it simmer. Stir the milk frequently, scraping down the sides, until it reduces to about one-third of its original volume and thickens.

Add 50g sugar and 0.1g saffron strands to the simmering milk. Continue to cook the rabri for another 5-7 minutes, stirring constantly, until it reaches a creamy, thick consistency. Remove from heat and set the rabri aside to cool.

For the sugar syrup, combine 200g sugar and 150g water in a separate pan. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely. Simmer for 5 minutes until the sugar syrup becomes slightly sticky (a one-string consistency is not strictly necessary).