A kingly dessert in any nawabi cuisine. Roasted or fried bread served with creamy custard tastes heavenly when served after Biryani. A mouth watering dessert to calm down our sense. (It really does, trust me)
Ingredients:
White bread slices : 3 to 4 sliced diagonally.
Butter or Ghee/clarified butter : 3 to 4 tblspn
Fresh cream : 1/2 cup
Boiled and chilled Milk : 250 Ml
Condensed milk : 1 tin (400 gms)
Custard powder : 1.5 tspn
Kesar : 1 pinch
Cardamom : 3
Cinnamon stick : 1 inch
Rose water : 1 tblpsn
Pistachios and rose petals for garnish.
Method:
- Dry out white bread under a fan for 1/2 hr. This helps to release moist from bread
- Now place a frying pan on medium flame, add butter. Slice butter and roast them on both the sides. You can also deep fry them in vanaspati.
- Once you fried all bread slices, remove the pan and add a deep bottom utensil.
- Pour in milk and fresh cream.
- Boil milk on medium flame. When it starts boiled, add once tin condensed milk.
- Turn the flame to low and let it simmer.
- Add cardamom and cinnamon.
- Take a small bowl, add 2 tblspn of milk and custard powder. Mix well and add it to boiling milk
- Once you add custard mixture to milk, keep stirring to avoid custard mixture from depositing to bottom of the pan.
- After 3 to 4 mins, milk starts to thicken up. Keep stirring and add rose water.
- Once custard is thicken up a bit, turn the flame off and keep it aside.
- Now take a serving plate, place fried bread slices and pour custard over the bread slice.
- Serve it with Nawabi platter.
You can loosen up custard by adding little water. It can be stored in fridge for upto 7 days.
For more nawabi recieps check the link below.
Hyderabadi Veg Biryani
Hyderabadi Mirchi Ka Salan
Hyderabadi Shami Kabab
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