Shahi Tukray Rolls

Instructions:

In a large saucepan, bring milk to a boil.
Then add a pinch of saffron, and the cracked cardamom pods. Lower the heat to medium and cook for 10 minutes.
Then add sugar and milk powder, and cook for another 10 minutes until the mixture is thick and reduced by half. Remove from heat and let it cool.
In another small saucepan, add water and sugar to make the syrup.
Bring to a boil, then reduce the heat to low and cook for about 5 minutes.
It’s ready when the mixture becomes syrupy consistency, and the last drop from the spatula takes a few seconds to drop.
Chop up some pistachios and almonds, and put them in a small bowl.
Then slice the edges off of 8 pieces of white bread. Then use a rolling pin to slightly flatten out each piece of bread.
Spread about a teaspoon each on each slice of bread, then add some chopped nuts, and then roll the bread lengthwise to form a tight roll.
Add a few tablespoons of ghee or butter to a frying pan on medium heat, and then add the rolls of bread.
Keep rotating them until they are golden brown on all sides.
While the rolls are still warm, dip them in the syrup, and then line them up in your serving dish.
Then pour the remaining milk mixture all over the top, and finish with some more chopped almonds and pistachios.

Barfi Truffles