This is another traditional sweet dish of
it’s a rich bread pudding topped with thickened cardamom flavored milk and lots
of pistachios and almonds.
4-6 slices of white bread cut into triangles
1 liter milk
2-3 cardamom pods split open
4-5 tbsp sugar
¼ tsp salt
Kewra essence (2 drops)
A couple of tablespoons of oil or Ghee (Clarified Butter) for frying
Slivered pistachios & almonds for garnish
Fry the bread triangles in oil/ghee till both sides are golden brown. Once the bread is fried, arrange it in a dish any way that you like. Place the milk, cardamom, sugar and salt in a heavy-based pan. Mix well and simmer on medium-low heat, stirring every now and then, till the sugar has dissolved and the milk mixture have reduced to half, while stirring at intervals. Remove from heat, add the kewra essence and spoon the hot milk all over the bread triangles; making sure all of them are covered. Garnish with slivered pistachios and almonds before serving.