Ingredient:
4 Bread slices
1 cup Milk
3 - 4 tsps Sugar
a pinch Cardamom Powder
7 - 8 Saffron threads
For stuffing
2 tbsps Khoya mawa or
1 tsp Rose water
1 tsp Pistachios (finely chopped) + for garnish
1 tsp Almonds (finely chopped)
1 tsp cashew nut (finely chopped)
Method:
Cut the bread into round shape with the help of a katori or round cookie cutter. Keep aside.
In a non-stick pan, take milk add sugar, cardamom powder and 4-5 saffron threads. Cook till milk is reduced to half.
In another bowl prepare the stuffing. Take khoya add rose water and all the dry fruits.
Dip bread slices into plain milk, press it gently to remove extra milk. Put the stuffing (step#3) and roll it to make balls.
Put the bread balls into fridge for 5-10 minutes.
Take the bread balls out of fridge, pour the milk mixture (step#2).
Garnish with pistachios and saffron threads.
Serve chill.
4 Bread slices
1 cup Milk
3 - 4 tsps Sugar
a pinch Cardamom Powder
7 - 8 Saffron threads
For stuffing
2 tbsps Khoya mawa or
1 tsp Rose water
1 tsp Pistachios (finely chopped) + for garnish
1 tsp Almonds (finely chopped)
1 tsp cashew nut (finely chopped)
Method:
Cut the bread into round shape with the help of a katori or round cookie cutter. Keep aside.
In a non-stick pan, take milk add sugar, cardamom powder and 4-5 saffron threads. Cook till milk is reduced to half.
In another bowl prepare the stuffing. Take khoya add rose water and all the dry fruits.
Dip bread slices into plain milk, press it gently to remove extra milk. Put the stuffing (step#3) and roll it to make balls.
Put the bread balls into fridge for 5-10 minutes.
Take the bread balls out of fridge, pour the milk mixture (step#2).
Garnish with pistachios and saffron threads.
Serve chill.
