Whenever I make shahi tukra, bread becomes soft & start dissolve in thick milk after sometime. How can we prevent it making dissolve or soft.

I'm making the same way you advised.

Please advise.

Are you following this recipe Shahi tukra / toast

Steve

I've never made it myself but I am a bit of a fuss pot when it comes to "fried bread". When I make fried bread I like it crunchy/crispy so it doesn't soak up lots of the oil its fried in and stays crunchy (as much as possible) when added to a soup/sauce. To do this I dry the bread out in a low heat oven so most of the moisture is driven from the bread. Then I fry it in a very hot pan which only takes seconds to brown... It produces light crunchy/crispy fried bread, so maybe this would help with your problem ?

Steve

I have amended the recipe to make it clearer.

The syrup should be correct, thin one will make bread soggy.

Adding cream too long before serving will also make them soggy.