Enjoy a classic Mughal dessert of fried bread slices, steeped in sweetened cardamom milk, scented with saffron and rosewater and topped with chopped nuts
Prep:20 mins
Serves 4
¼ tsp saffron stands7 cardamom pods, seeds removed, plus 1 tsp caster sugar1 tsp caster sugar4 slices white bread, medium thickness, 2 days old sunflower oil, for shallow frying1 litre full-fat milk75g caster sugar125ml double creamfew drops rose water
STEP 1Put the saffron in a small bowl with 2 tbsp warm water and set aside for 1 hr. Meanwhile, grind the cardamom seeds to a powder with the caster sugar using a pestle and mortar.STEP 2Remove the crusts from the bread and cut the slices in half diagonally.STEP 3Pour the oil in a high-sided frying pan, until it’s 2cm deep, and place over a medium heat. Once the oil reaches 180C, or when a cube of bread browns in 30 seconds, carefully add the bread slices in batches, and cook until golden on both sides. Drain on kitchen paper and set side.STEP 4Heat the milk and ground cardamom mixture in a wok or karahi over a medium-high heat, stirring occasionally. Once it comes to a boil, turn the heat to medium, and continue cooking the milk for about 15 mins, stirring often, until it’s reduced by half.STEP 5Mix a ladleful of hot milk with the cream in a bowl, then pour it back into the pan. Stir in the saffron and its soaking water, and enough rose water to lend a soft floral flavour.STEP 6Add the fried bread in a single layer to the creamy milk – you will probably need to do this in two batches. Soften the bread over a low heat for 2-3 mins, then remove with a slotted spoon and arrange in a single layer on a serving plate.STEP 7Turn the heat to medium and reduce the milk left behind in the pan for a few mins, stirring all the time until creamy – it should have the consistency of double cream.STEP 8Leave the milk to cool and thicken for 15 mins, and then spoon it over the bread. Chill overnight so that the bread softens.STEP 9Sprinkle with the chopped almonds and silver leaf, if using, for a special occasion. Serve chilled.
