Take the bread slices and cut the corners. Cut the bread in triangular or rectangular pieces. I have cut the slices into triangular pieces. Spread the bread slices in a plate and keep it aside for atleast 20 minutes.
This will make the bread slices little dry. The dryness of the bread prevents it from drinking more ghee while frying. When I first tried this recipe, I used fresh bread as it is and all my ghee is gone for the first set of the slices itself :-(. After that experience, my friend taught me this trick. So now I keep the bread slices open in plate for 10-15 minutes before I start with the frying session.
Meanwhile, Lets make our sugar syrup. Heat a pan. Add sugar and water and stir in high flame allowing the sugar to boil. When the sugar syrup starts to boil, keep the flame low and and stir the syrup till it reaches one-string consistency.
When you take a drop of syrup and rub in-between your thumb and point finger, you can see a thick string getting formed. You can also see the string forming in the ladle when you keep the ladle upside down. This is the correct consistency. Add the lemon juice and switch off the flame. Adding lemon juice prevents crystallisation of sugar syrup. Now our sugar syrup is ready.
Heat a flat pan and add ghee. Shallow fry the bread slices 2 at a time on both the sides
Fry them till they are nice brown color and remove the ghee fried bread slices and place it in a paper towel to drain excess ghee. Repeat the steps for the rest of the bread slices. Now our bread slices are ready to go into the sugar syrup.
Add 2-3 fried bread slices in the sugar syrup and allow it to soak in syrup for a minute on both the sides. Repeat the same for rest of the fried bread slices
Our syrup dipped bread and rabri are ready. Take a serving plate or bowl, add 2-3 pieces of fried sugar syrup dipped bread and pour the rabri. Garnish with nuts and serve chilled.
Enjoy this delicious Shahi Tudka and share your experiences!