Ingredients
- 5 white bread slices
- ½ cup desiccated coconut
- 2 tbsp chopped almonds
- 2 tbsp chopped cashew
- 2-3 tbsp sweetened condensed milk
- 1 tbsp milk
- 1 tbsp oil
- 3 – 4 tbsp ghee
- ½ cup sugar
- ½ cup water
- 3 cardamom pods
- few saffron strands
Instructions
- In a bowl add ½ cup desiccated coconut, two tablespoon each of crushed almonds and cashew and 2 tablespoons of sweetened condensed milk. Combine the ingredients thoroughly until the mixture reaches a consistency that allows you to easily shape it into ladoos. If necessary, you can add more condensed milk to achieve the desired texture.
- In a wide pan add ½ cup of sugar, ½ cup water, 3 cardamom pods and few saffron strand. Simmer in low for 7-8 minutes and set aside. (We use a wide pan, as it will be easy to add the rolls)
- Take 5 white bread slices, remove the edges and flatten them by rolling with a rolling pin. (Do not flatten the bread too much. It’s important to maintain some thickness to ensure the rolls hold their shape and have a nice texture when cooked)
- Divide the stuffed mixture to five equal portions. Roll the mixture into a thin log and place it onto the flattened bread and roll it. Apply some milk on the edges to seal the rolls.
- Heat a non stick pan with one tablespoon oil and two tablespoons ghee. Pan fry the rolls till golden brown. Add more ghee as needed to roast it evenly.
- Add the fried bread rolls into the simple syrup. Coat on all sides and leave for 2-3 minutes.
- Remove and arrange them in a serving plate. Top it with crushed pistachio and a drizzle of sweetened condensed milk. If you want to make it more indulgent serve it over rabdi.
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