Shahi Tukda Rolls

In a saucepan, mix sugar, water, and the crushed cardamoms.

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer for about 5 minutes until the sugar dissolves completely and the syrup slightly thickens.

Remove from heat and allow the syrup to cool. Optionally, strain out the cardamom pods.

In a mixing bowl, combine shredded coconut, milk powder, and chopped nuts.

Gradually add milk, mixing until you achieve a soft, cohesive mixture.

Divide the mixture into 6 equal parts and shape each into small cylinders.

Trim the crusts off the bread slices. Using a rolling pin, flatten each slice evenly into thin sheets.

Place one portion of the coconut-nut filling at one end of a flattened bread slice.

Gently roll the bread slice around the filling, forming a tight roll. Seal the edges with a little milk to secure the roll.

Repeat the process with all bread slices.

Heat oil in a wide pan over medium heat.

Place the rolls seam-side down in the hot oil. Fry them, turning occasionally, until they are golden brown and crispy on all sides.

Remove the rolls and drain on paper towels to absorb any excess oil.

While still warm, dip the fried rolls into the sugar syrup for 4-5 minutes, allowing them to absorb the syrup.

Carefully remove the rolls from the syrup and place them on a serving platter.

Garnish with additional chopped nuts for a decorative touch.

Serve the Shahi Tukda Rolls immediately for the best texture and flavour.