Shahi tukda

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1. 1
   Put the saffron in a small bowl with 2 tbsp warm water and set aside for 1 hr. Meanwhile, grind the cardamom seeds to a powder with the caster sugar using a pestle and mortar.
2. 2
   Remove the crusts from the bread and cut the slices in half diagonally.
3. 3
   Pour the oil in a high-sided frying pan, until it's 2cm deep, and place over a medium heat. Once the oil reaches 180C, or when a cube of bread browns in 30 seconds, carefully add the bread slices in batches, and cook until golden on both sides. Drain on kitchen paper and set side.
4. 4
   Heat the milk and ground cardamom mixture in a wok or karahi over a medium-high heat, stirring occasionally. Once it comes to a boil, turn the heat to medium, and continue cooking the milk for about 15 mins, stirring often, until it's reduced by half.
5. 5
   Mix a ladleful of hot milk with the cream in a bowl, then pour it back into the pan. Stir in the saffron and its soaking water, and enough rose water to lend a soft floral flavour.
6. 6
   Add the fried bread in a single layer to the creamy milk – you will probably need to do this in two batches. Soften the bread over a low heat for 2-3 mins, then remove with a slotted spoon and arrange in a single layer on a serving plate.
7. 7
   Turn the heat to medium and reduce the milk left behind in the pan for a few mins, stirring all the time until creamy – it should have the consistency of double cream.
8. 8
   Leave the milk to cool and thicken for 15 mins, and then spoon it over the bread. Chill overnight so that the bread softens.
9. 9
   Sprinkle with the chopped almonds and silver leaf, if using, for a special occasion. Serve chilled.