Ingredients
6-8 slices white bread crust removed
¾ cup ghee
1 litre milk (full fat)
½ cup khoya grated or ricotta cheese
1 tbsp fennel seeds (saunf)
1 tbsp cardamom powder
Saffron few strands
1 tbsp pista chopped
1 tbsp almonds chopped
½ tsp kewra water or orange blossom essence
2 tsp rose water
Method
Heat milk in a heavy bottom pan and add khoya, sugar, saunf, cardamom powder, saffron, pista, almonds, kewra and rose water. Bring to one boil and take off heat. Cut the bread diagonally into tringles. In a pan gently heat ghee. Add the bread slices and on a low heat shallow fry them on both sides turning frequently. Take care not to break or burn them. Remove from pan and keep aside.
Arrange the bread slices in a pan overlapping one another. Pour the flavoured milk into the pan over the bread. Lower the heat and cook till all the milk is absorbed by the bread and starts to thicken. Remove from heat and garnish with fruits and mint springs. You can serve it cold or warm.
Courtesy Hina Ghaffar @ink@ingredients
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