Ingredients:
Dates, seedless 1 cup
Bread 8 slices
Pure ghee to shallow fry
Pistachios, blanched and sliced 10 - 12
Almonds, blanched and sliced 8 - 10
Green cardamom powder - 1/2 tsp
Milk 5 cups
Sugar 1/2 cup
Silver warq for garnish
Rose water 1/2 tsp
Method:
- Trim the crust and cut each bread slice into round shape with a cookie cutter or a katori.
- Heat two to three tablespoons of pure ghee in a pan and shallow fry the bread pieces for about a minute, turn over and fry about a minute more or until light brown and crisp.
- Drain and remove onto an absorbent kitchen towel or paper.- Finely chop seedless dates, add green cardamom powder and mash thoroughly with a rolling pin.
- Reserve one tablespoon of sliced pistachios and almonds for garnish and add the remaining to the dates and mix well.
- Divide this mixture into four equal portions.
- Place a portion of the date mixture on a piece of fried bread, cover with another piece of fried bread, cover with another piece of fried bread and press to secure.
- Meanwhile bring milk to boil, reduce heat and simmer for ten minutes, stirring continuously or until the quantity is reduced by half.
- Meanwhile bring milk to boil, reduce heat and simmer for ten minutes, stirring continuously or until the quantity is reduced by half.
- Add sugar and continue to simmer for five minutes, stirring continuously.
- Dip stuffed bread pieces in this mixture for half a minute, remove and keep aside.
- Dip stuffed bread pieces in this mixture for half a minute, remove and keep aside.
- Cook the remaining milk for five to six minutes, stirring continuously or until it thickens to a coating consistency.
- Remove from heat and chill.
- Place soaked bread pieces on a serving dish, pour chilled reduced milk on top, apply silver warq and top with reserved pistachios and almonds.
- Serve sprinkled with rose water.
No comments:
Post a Comment