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An Indian-flavoured twist to the old favourite, bread & butter pudding.
Use a heavy bottom stainless steel vessel to boil 500 ml of milk on slow heat, stirring continuously. Allow to simmer and keep scrapping the sides of the vessel to not allow milk to burn on the sides. Reduce to 1/3 rd and allow to cool.
Trim the sides of the bread and cut into half on the triangular
Heat ghee in a pan and deep fry the bread till golden brown
Prepare sugar syrup with 200gms of sugar and 400 ml of water. Allow to boil, add saffron and rose water
Soak each fried bread triangle in the syrup prepared above and keep aside.
Arrange 2 pieces of the fried and soaked bread on the plate
Pour the Rabri over the bread
Drizzle honey and saffron water. Sprinkle the crushed pistachio and dried rose buds.
Using a knife, carefully remove a small piece of the silver leaf and put on te dish.
Serve with a scoop of Rose Petal Ice cream
Saffron Water: Soak 1 gm of Saffron in 50 ml of rose water. You require much less for this dish but that is the ratio to keep. Can be used to garnish vanilla or rose petal ice cream, Biriyani’s, Pillau rice and other Mughlai dishes.
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