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  • Ingredients
  • Directions
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This royal Mughlai dessert is primarily made of bread and milk. The name itself speaks of its regality. When garnished with raisins and almond slivers, the very sight of it is enough to make your mouth water.

  • 2½ cups Full Fat Milk
  • 1/4 cup Sweet Condensed Milk
  • 1 tablespoon Sugar
  • 4-5 Saffron strands (kesar)
  • 2 tablespoons grated Paneer or Khoya (mawa) or Milk Powder, optional
  • 1/4 teaspoon Cardamom (Elaichi) Powder
  • 4 White Bread Slices (or brown bread)
  • 2-3 tablespoons Ghee (clarified butter), for shallow frying
  • 1/2 tablespoon chopped Cashew Nuts
  • 1/2 tablespoon chopped Pistachio
  • 1/2 tablespoon chopped Almonds
  • Mix the milk and condensed milk in a thick-bottomed pan and boil till it reduces to half its original volume. Stir frequently to prevent from burning the milk. When it is done add the cardamom, mix well and remove from the fire. 
  • Cut the crusts off from the slices of bread/raisin toast and quarter the slices. 
  • Heat the ghee on a medium flame. Deep fry the pieces of bread in it till they are crisp and golden. Drain on paper towels. 
  • In the same ghee, sauté the raisins till they puff up. Remove from the ghee and drain well on paper towels. 
  • Put a layer of bread pieces at the bottom of a flat serving dish and top with the thickened milk mixture. Keep adding layers of bread and the milk mixture alternating as you go, till all the bread and milk mixture is used up. 
  • Garnish the dish with the raisins and almond slivers, chill for an hour and serve.

Not reviewed yet

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