INGREDIENTS

INSTRUCTIONS

FOR THE RABARHI (RABRI
THE BREAD
THE SYRUP
TO GARNISH
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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