Parsee Pav Makhan Nu Pudding

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

2 ltr whole milk
150 to 200 gms sugar
8 eggs
5-6 slices bread
1/2 tsp vanilla extract
12-15 almonds (sliced)
1 heaped tbsp dates
1 tbsp charoli or pistachios
1 1/2 tbsp mixed dry fruits chopped
1 1/2 tbsp rose water
1/2 tsp nutmeg powder
1/2 tsp cardamom powder

Method:

- Bring the milk to a boil and then reduce the flame.
- Let it simmer gently for an hour and a half Keep the sides clean using a wet brush or rubber spatula.
- With a wooden spatula, scrape the bottom to prevent milk from burning.
- Beat egg and sugar together until light and foamy.
- Cool the reduced milk slightly.
- Pour milk gradually into the eggs mix, whisking all the time and for a minute after.
- Strain the mixture if needed.
- Add rose water, vanilla essence, cardamom and nutmeg powders.
- Apply butter to a baking dish with a brush.
- Sprinkle sugar liberally to coat the entire dish well.
- Butter both sides of the bread slices and arrange at the bottom of the dish, trimming edges to fit.
- Sprinkle a layer of dates and dry fruits.
- Place remaining bread over it and pour the egg milk mix.
- Let it rest for an hour.
- Sprinkle sliced almonds and charoli / pistachios on top and bake in a moderately heated oven.
- When the top turns golden and crisp, turn off the oven but let the pudding sit on the grill. 

- Poke a knife and if it comes our clean, the pudding is done.
- Served warm or cold with fresh cream.