Milk - 1 litre
Sugar - one and half cups or according to your taste
Saffron - big generous pinch
Pistachio, almond nuts, finely chopped - two spoons
Cardamom powder- a pinch
White bread - 4 slices
Sugar - one and half cups or according to your taste
Saffron - big generous pinch
Pistachio, almond nuts, finely chopped - two spoons
Cardamom powder- a pinch
White bread - 4 slices
Recipe:
1. Boil milk in a heavy bottom kadai. When milk boils and bubbles form, add sugar. At this time, take two small cups. Put a pinch of saffron and add the boiling milk to this and keep aside. In another small cup, add pistachios and almonds and add the boiling milk. Once the nuts become soft, you can finely chop them.
2. Place a wooden laddle in the centre of the kadai. This will prevent the milk from pouring outside. Keep stirring occasionally. You can keep on medium flame.
3. When the quantity of the milk reduces to 1/4th, switch off the gas. Add the saffron dissolved milk and a part of the dry fruits nuts.
4. Transfer to a bowl and let it come to room temperature. Then place a plate which has tiny holes on top and refrigerate for an hour.
5. In a cutting board, take a slice of bread. Using a cookie cutter, or a sharp edges bowl or glass, cut the Bread into round shape. Trim the brown edges, if any, using scissors.
6. In a serving plate, keep the Bread discs and pour the milk mixture which is kept in the refrigerator. Sprinkle the remaining dry fruits and saffron, rose petals. Refrigerate again for an hour and serve.
1. Boil milk in a heavy bottom kadai. When milk boils and bubbles form, add sugar. At this time, take two small cups. Put a pinch of saffron and add the boiling milk to this and keep aside. In another small cup, add pistachios and almonds and add the boiling milk. Once the nuts become soft, you can finely chop them.
2. Place a wooden laddle in the centre of the kadai. This will prevent the milk from pouring outside. Keep stirring occasionally. You can keep on medium flame.
3. When the quantity of the milk reduces to 1/4th, switch off the gas. Add the saffron dissolved milk and a part of the dry fruits nuts.
4. Transfer to a bowl and let it come to room temperature. Then place a plate which has tiny holes on top and refrigerate for an hour.
5. In a cutting board, take a slice of bread. Using a cookie cutter, or a sharp edges bowl or glass, cut the Bread into round shape. Trim the brown edges, if any, using scissors.
6. In a serving plate, keep the Bread discs and pour the milk mixture which is kept in the refrigerator. Sprinkle the remaining dry fruits and saffron, rose petals. Refrigerate again for an hour and serve.
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