Shahi Tukda - with a twist

This is a different kind of Shahi Tukda.  Another recipe from Rak's Kitchen *  I ran out of cornflour but had custard powder.  I mean custard powder is after all cornflour with a flavour - and this fortunately had just vanilla.  It was quite nice.  Of course, not the original Shahi Tukda but was nice and light. I had an able assistant with the younger one at home. And  Happy Birthday V.

Ingredients:
Bread Slices - 2 nos ( I used brown bread) - with the crust removed.
Milk - 200  ml
Sugar - 1/2 cup
Ghee - 4 tbsp
Cornflour - 2 tsp (in this case I used vanilla flavoured custard powder)
Saffron - pinch
Nuts - for garnish

Preparing the bread
Cut the slices from which the crust have been removed into triangles
Put a little ghee on a pan, and when it melts add the triangular slices and allow it to brown evenly and get crisp.  Remove and keep aside.

Make the syrup
Take the sugar in a bowl.
Add water so that it just covers the sugar layer.
Heat and make a thick syrup.  It should not flow easily.  But do not allow it to crystalise.

Make the custard
Dissolve the custard powder in about 2 tsp cold milk and add to the remaining milk
Heat till you get a fairly thick custard.
(Addition of sugar to custard is not necessary -optional - or like I did just add a tablespoon)

NOW:
Take the fried bread and immerse in the syrup for just a minute or less.
The bread should not be soggy.
Remove and keep on a plate.  Do this for all slices.

Arrange the slices on a plate
And pour the custard on the slices - allow some time for the bread to soak some of it
Garnish with nuts.

Have it warm.  Or chilled. Will be enjoyable either way.

What you can do different:
Use white bread
Deep fry the bread - you will get a uniform browning - but mind the calories
Toast the bread and then lightly apply the ghee and toast again if required.
Make a nice rabri - by thickening the milk - reduce it on a low fire till thick
Or use condensed milk.
Garnish with pistachios

* Link to Rak's Kitchen