Mix milk, sweet condensed milk, sugar and saffron strands in a thick-bottomed pan and bring it to a boil on medium flame

When it starts boiling, reduce flame to low and boil until mixture turns thick and reduces to around 1½ cups, for around 10-15 minutes. Stir occasionally in between to prevent sticking

Add grated paneer and cardamom powder and mix well

Turn off the flame and let rabadi (thickened milk mixture) cool at room temperature

Remove sides of bread slices and cut each into 4 triangles or 4 equal squares.
Flip them and shallow fry until another side turns crispy and golden brown. Transfer them to plate

Arrange crisp fried bread pieces in a layer on serving plate. Pour prepared rabadi over it

Garnish with pistachios, cashew nuts and almonds. Serve it hot or place it in the refrigerator for 30 minutes before serving. Yummy shahi tukda is ready to serve