INGREDIENTS

INSTRUCTIONS

To prepare the rabarhi: PUT milk in a pan, bring to a boil, lower the
heat and then keep, stirring constantly, until milk is reduced to 125
ml and acquires a granular consistency. Remove and pass through a  fine
mesh soup strainer into a bowl, add cardamom powder and kewra  essence.
Mix well and refrigerate.  To prepare the bread: Remove the crust and
cut into roundels. Heat  ghee in a kadai and deep fry the roundels over
medium heat until  golden brown and crisp. Drain and keep aside. Break
the saffron  strands with pestle or back of a spoon. Put milk in a
large, flat,  thick-bottomed pan. Add saffron and bring to a boil.
Remove and keep  aside.  To prepare the syrup: Boil sugar with 70 ml
water to make a syrup of  one-string consistency, removing scum at
regular intervals. Stir in  the kewra essence. Keep warm.  To prepare
the tukhra: Soak the fried bread in boiled milk, placing  the roundels
2.5 cm apart. Put the pan on heat and simmer until milk  is almost
absorbed, turning once, very carefully, with a spatula,  ensuring the
bread does not break. Pour the warm syrup over and cook  over low heat
for two to three minutes until bread absorbs the syrup.  To assemble:
Make a bed of thin saffron rabarhi (the method is  similar to the
thickened rabarhi made for the tukhra, only it is  thinner and has
saffron) on individual plates. Carefully remove and  arrange tukhra
over it, spread equal quantities of rabarhi on top,  garnish with nuts,
sprinkle saffron and cover with silver varakh.  Serve warm.  Converted
by MC_Buster.  NOTES : Bread roundels served on a bed of
saffron-flavoured rabri-the  Indian version of bread pudding  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 131
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 33.7g
Fiber: 0g
Sugar: 33.7g
Protein: 0g