This is my first Indian sweet on my blog, so I thought why not start with my favorite home made one. This sweet is actually quite easy to make and does not really need any time to set or form. It’s a very simple sweet and needs just what you would usually have in your pantry. Whenever I have a few slices of bread extra and milk or condensed milk in hand, I make a few of these.
I am not sure how this recipe came into existence. Cause surely we did not invent the bread that goes into the recipe. Our bread is more like chappati or naan. Oh well, the blend of evaporated milk with cardamom and almonds and pistachio is just prefect to bring your taste buds alive and will leave your sweet tooth asking for more!!
This recipe is really easy to follow and you just can’t go wrong with it. Just make sure to boil milk on low and don’t burn the sugar syrup and you are good to go!
- Milk – 1 Ltr
- Sugar – ½ cup + 2 tbsp
- Cardamom – 3 whole ( crushed)
For Bread Slices
- Bread slices – 10 – 12 (sides cut and diagonally cut into half)
- Ghee/ Oil – 5 tbsp
- Sugar – 1 cup
- Water – 1 Cup
- Almonds – ½ cup (chopped or crushed)
- Pistachio – ½ cup ( chopped or crushed)
- Saffron strands – 4-5 ( optional) or White rose essence (4 – 5 drops)
Rabbdi (flavored evaporated milk)
- In a heavy bottom pot, heat milk on low. Continuously stir and let the milk boil. Make sure not to let it spill over.
- Regularly stirring it should ensure that the milk remains boiling but in the pot. Once you see the milk is hot, add ½ Sugar + 2 tbsp and cardamom.
- As it boils you will see that the level of milk slowly descends. Continue to stir and boil till the liquid reaches 1/3rd of its original quantity. ( if you want it thicker you can boil it even more)
- Just before taking it off the burner, add Rose essence or saffron strands. This is what adds a wonderful aroma and sweetness to the rabbdi.
- Combine the sugar and water and bring to a boil. Stir the mixture once or twice and see if the syrup is thick.
- This syrup will be used to coat the bread so you want it thick and sticky so use a drop in between your finger and see if it sticks and leaves a straight string of sugar
- Once done, set the syrup aside in plate or a wide neck container.
- Heat ghee or oil in a pan and deep fry the bread slices two or three at a time (according to the size of the pan)
- Then dip these slices of bread into the sugar syrup and once they are coated well, place them in your serving tray.
- Repeat for all slices and arrange them however you like on a tray.
- Just before serving, pour Rabbdi over sugar-coated bread slices and sprinkle almonds, pistachio and saffron over it.