Bread is the star in this Indian dessert.This syrup-soaked toast is slathered in a sweetened reduction of milk flavored with saffron. Dishes such as this, lavished in flower essences and finished in edible silver leaf, displayed the wealth and generosity of the Muslim nobility during the good old Nawab days.
5 bread slices
1/3 cup Water
2 crushed black cardamom
3 cup milk
1 handful crushed cashews
1 handful crushed pistachios
1/2 cup ghee
1/3 cup sugar
6 strand saffron
2 pinches powdered green cardamom
1 handful crushed almonds
2 tablespoon sugar
- Heat water and sugar in a pan, add the saffron strands once the water starts boiling. Once the sugar syrup turns a little thick. Put off the stove and keep aside.
- In another pan, boil the milk in medium flame until the milk is reduced to about 1/4th of its original quantity.
- Do not forget to stir continuously, once the milk is reduced, add cardamom powder, sugar mix well. Continue to heat it while stirring continuously for 5 more minutes.
- Remove from heat and set aside. Now take the bread slices and cut them into sides and slice it into two triangles.
- Heat ghee in a pan and shallow fry the bread till they are crisp and golden brown on each side. Once the bread slices are fried, soak each slice in the sugar syrup for about a minute.
- Arrange it on the serving dish. Pour the rabri over the bread slices and garnish with the chopped nuts. Serve warm.