4 slices of bread (your choice) I prefer white bread and thinner slices

Remove the crust of the bread and cut diagonally. Heat about 1/8” of a light cooking oil like canola or vegetable in a shallow pan. Fry the bread on medium heat for about 2-3 minutes on each side to a golden brown.

Drain on paper towels and let rest for a couple of minutes.

1 cup of water

1 cup of sugar

1 Tsp of rose essence or 1 Tbsp of rose water

Bring the sugar and water to a boil and simmer for 5-6 minutes till it thickens some.

Let it cool to room temperature and add the rose flavor. (you can also use almond or vanilla instead)

Dip a couple of pieces of the fried bread in the sugar syrup and let stand for 5-7 seconds and flip to the other side. Remove and arrange in a plate. Repeat till all the slices of bread have been coated in the syrup.

Chill in the fridge for a minimum of 30 minutes.

3-4 strands of good quality Spanish/ Indian saffron

1 Tbsp of milk heated for about 10-15 sec.

2-3 Tbsp of mascarpone cheese

Stir the saffron in the heated milk and let blossom for a couple of minutes till the milk turns a pale yellow. Mix with the cheese and chill for about 30 minutes. (If you would like the cheese to be sweet, mix a Tbsp of the above sugar syrup to the cheese mixture.)

Stuff the cheese in between two slices of the shahi tukda like a sandwich. (Amount of cheese used is upon your discretion).

Serve with a drizzle of the sugar syrup or homemade strawberry preserves.

Garnish with melon seeds, shaved almonds and edible pure silver varq (foil)