Ingredients
- 1/4 cup Almonds
- 3-4 pcs Elaichi (Cardamom) without skin
- 1.5 ltr full cream milk( Step 2 for Rabri)
- 3 tbsp Sugar (Step 2 for Rabri)
- 1 cup Sugar [For making the chinir sheera (sugar syrup)]
- 1 cup Water [For making the chinir sheera (sugar syrup)]
- 10-12 pcs Saffron
- 10-12 pcs pistachios
- Pinch of powdered green cardamom
Instructions
- Sugar Syrup: Take a saucepan and heat water along with sugar, once the sugar dissolves add the saffron strands. Let it boil, till the syrup achieves two string consistency. Once the sugar syrup turns a little thick, turn off the stove and keep it aside.
- Rabri: Take another pan, boil the milk in medium flame until the milk is reduced to about 1/4th of its original quantity. Do not forget to stir continuously, once the milk is reduced, add cardamom powder, 1/4th part of sugar syrup (prepared in step 1) and mix well. Continue to heat it by stirring continuously for 5 more minutes. Once done, remove the pan from the flame and your rabri is ready. Keep aside until required.
- Now, take the bread slices and cut their sides and slice it as two triangles. Then, heat ghee in a pan and shallow fry the bread until they are crisp and golden brown on each side. Once the bread slices are fried, soak each slice in the remaining sugar syrup (prepared in step 1) for about a minute.
- Arrange it on the serving dish. Pour the prepared rabri (step 2) over the bread slices and garnish with the chopped nuts. If you are in a hurry, you can also use condensed milk. Lastly drizzle bits and pieces of almonds and pistachios.
Nutrition
Serving: 100g | Calories: 6184kcal | Carbohydrates: 466.3g | Protein: 310.6g | Fat: 340.5g | Saturated Fat: 215.9g | Sodium: 5439mg | Potassium: 44mg | Fiber: 0.7g | Sugar: 465.3g | Calcium: 14080mg
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