Fusion Rasmalai and Shahi Tukra

Add 3 cups milk to a heavy bottomed pot and boil it. Then add saffron and sugar when the milk comes to a boil.

Boil until the milk thickens and reduces to half the quantity. Then set it aside.

Boil 5 cups milk in a pot and add the lemon juice to the milk. Stir until the milk curdles completely.

Add ice cubes to the pot and drain in a muslin cloth. Hang it for about 45 minutes to 1 hour for the excess whey to drain off.

Add the chenna to a plate and knead until it becomes smooth. Make equal ball shapes, then flatten them and set it aside.

Bring 3 cups of water to boil with 1 cup of sugar. Add cardamom and the discs into the boiling syrup, then cover and cook for about 7-8 minutes on a high flame.

Take out the discs to a plate and let them cool. Then squeeze them to remove the sugar syrup. Add these to the rabri.

To prepare the shahi tukda, cut the bread into round shapes and fry them till they are crispy.

Next, dip the fried bread pieces into the sugar syrup.

To assemble the two together, take a dish and place a piece of rasmalai on it. Then place a piece of shahi tukda just above it.

Add rabri to it and garnish with almonds and rose syrup.

Let it chill for sometime and serve.