Hindustan Times (Patna) - Live - - Lifestyle -

Place 75gm cas­tor su­gar in a saucepan, keep over medium heat un­til su­gar melts. Al­low to bub­ble away with­out stir­ring, un­til it turns am­ber. Take off heat, add few saf­fron strands and pour into a 6” bak­ing tin, turn­ing gen­tly to coat the bot­tom.

For cus­tard, put 400ml wa­ter into a pres­sure cooker and place a trivet inside. Let the wa­ter to come to a boil, while you whisk the cus­tard.

Place 200ml milk, 200ml cream, 150gm con­densed milk, two eggs, saf­fron strands and 1/2 tea­spoon of vanilla bean paste in a bowl and mix.

Pour into the pre­pared tin. Cover with foil. Close the pres­sure cooker. Don’t use a whis­tle. Cook over medium heat for 20 min­utes.

Place a plat­ter over the tin, turn over swiftly, and shake to re­lease. Top with saf­fron strands, sliv­ered pis­ta­chios and rose petals. Serve chilled. Recipe by Deeba Ra­j­pal from Pas­sion­ate About Bak­ing

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