← Nouns Cooking · Indian

Ingredients

• 1 l full-fat milk
• 60 g Sugar
• ½ tsp ground cardamom
• 1 pinch Saffron
• 100 g Sugar
• 100 ml Water
• 1 pinch Saffron
• 6 slices slices white bread, a day or two old, crusts removed
• 4 tbsp Ghee
• ½ tsp rose water (optional)
• 2 tbsp Pistachios, chopped (optional)
• 2 tbsp Almonds, sliced (optional)

Method

1. For the rabri, bring the milk to the boil in a heavy, wide pan, then simmer over low-medium heat for 30–35 min, stirring and scraping the sides often, until reduced by about two-thirds. Stir in the sugar, cardamom and saffron and cook for 2 min more.
2. Meanwhile, simmer the sugar, water and saffron for 5 min to a light syrup. Keep it warm.
3. Cut each slice of bread into 2 triangles. Heat the ghee in a frying pan over medium heat and fry the bread for 1–2 min per side, until golden and crisp. Drain on kitchen paper.
4. Dip each fried triangle in the warm syrup for a few seconds and arrange on a serving dish.
5. Spoon the warm or chilled rabri over the bread, sprinkle with a few drops of rose water and scatter with the nuts. Serve straight away so the bread keeps a little crunch.

Tips

• Short on time? Stir 3–4 tbsp condensed milk into the milk and it needs only about a third of the simmering.
• The nut garnish is optional; leave it off for a nut-free dessert.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen BBC Good Food Archana's Kitchen