Golden Saffron Bread Pudding (Shahi Tukra)

1. Prepare Saffron Milk

Boil the cardamom pods with 1 cup of milk in a small pot. Once it reaches a boil, turn off the heat and stir in 2 teaspoons of sugar and the roasted, crumbled saffron. Mix well and set this fragrant saffron milk aside.

2. Reduce Milk

Pour the remaining 3 cups of milk into a heavy-bottomed pot. Bring the milk to a boil and then reduce it to a simmer. Let it cook gently for 35 to 45 minutes, stirring occasionally to prevent it from sticking to the pot. The goal is to reduce the milk by half, concentrating its flavor and sweetness. You should end up with about 1.5 cups of rich, creamy milk.

3. Fry Bread

Meanwhile, heat 4 tablespoons of vegetable oil in a 10-inch skillet over medium heat. Fry the bread rectangles until they are golden brown on both sides, about 1 minute per side. If necessary, add a little more oil to ensure all the bread gets evenly fried. Once done, pour out any leftover oil from the skillet.

4. Soak Bread in Saffron Milk

Pour the saffron milk over the fried bread pieces, allowing them to soak for about 5 minutes. Turn the bread over once during soaking to ensure they absorb the saffron milk evenly.

5. Add Sweetened Reduced Milk

Add 1 tablespoon of sugar to the reduced milk and pour this sweetened milk over the soaked bread in the skillet. Bring it to a gentle boil and then reduce the heat to a simmer. Let it simmer for 10 minutes, allowing the bread to soften and absorb the milk mixture fully.

6. Cool and Garnish

Carefully lift the bread pieces and place them on a rimmed platter. Let them cool to room temperature. For the final touch, garnish with vark, if you have it, and sprinkle the sliced almonds and slivered pistachios over the top. Cover the platter and refrigerate until you are ready to serve.