Recipe
Why make it
Golden fried bread slices soaked in saffron-cardamom syrup and topped with thickened sweet rabri-style milk and pistachios. A rich dessert for Eid, dawats and weddings.
Serves 8
+ 5 more in the full recipe
Step 1 of 7
Pour the milk into a heavy-bottomed saucepan and bring to a boil over medium heat. Reduce to medium-low and simmer, stirring often and scraping the sides, until it has reduced to about half, around 700 ml. It should coat the back…
Step 2 of 7
Stir in the cream or crumbled khoya, 120 g sugar and 2 crushed cardamom pods. Simmer 5 minutes more, until thick and pale cream in colour. Add the saffron milk and kewra water, then take it off the heat to cool slightly. It will…
Step 3 of 7
While the milk reduces, make the syrup. Put 200 g sugar, the water and the remaining cardamom into a small saucepan. Boil for 6–8 minutes until slightly sticky but still thin, like a light one-thread syrup. Keep it warm over the…
Step 4 of 7
Heat the ghee in a wide pan over medium heat. It is ready when a bread corner sizzles gently on contact. Fry the bread triangles in batches, 1–2 minutes per side, until deep golden and crisp.
Step 5 of 7
Lift the bread out with a slotted spoon and drain briefly on paper towels. Dip each piece into the warm syrup for 5–10 seconds, turning once, so it soaks in without turning soggy.
The last 2 steps are in the full recipe.
Cook’s tip
Use slightly stale bread. Fresh bread absorbs too much ghee and goes limp.
Ready to cook?
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