Ingredients
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1 loaf white bread, cut into thick slices
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450 grams ghee
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1 tablespoon kakdi magaz (dried cucumber seeds)
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1 tablespoon chironji/charoli (melon seeds)
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1 tablespoon chopped cashews
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1 tablespoon chopped cashews
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1 tablespoon slivered pistachios
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250 grams sugar
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200 ml milk
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Generous pinch of saffron threads
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¼ teaspoon ground green cardamom
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Heavy cream
Directions
Steps
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1
Done
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Trim the edges of the bread slices. |
|
2
Done
|
Place a small nonstick sauté pan over medium heat and add 2 tablespoons of the ghee. When the ghee melts, add the kakdi magaz, chironji, cashews, almonds, and pistachios and cook until golden brown. Set aside. |
|
3
Done
|
Place a nonstick wok over high heat and add the remaining ghee. When the ghee melts, lower the heat to medium, slide in the bread slices, and cook until golden brown. Remove with a slotted spoon and drain on paper towels. |
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4
Done
|
Place a nonstick saucepan over medium heat. Add the sugar and 1 cup (200 ml) water and cook, stirring until the sugar dissolves. Add ¼ cup (50 ml) of the milk and cook. When the scum rises to the top, scoop it off carefully with a spoon and discard. |
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5
Done
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Add the cardamom and saffron to the syrup and stir. Add the fried bread and stir. Add the remaining ¾ cup (150 ml) milk and cook until all the syrup is absorbed and the bread is very soft. |
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6
Done
|
Add the nut mixture and stir to combine. |
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7
Done
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Serve hot, drizzled with cream. |
