serves 2) Dumplings in sweet milk
Prep time: 15 mins
Cooking time: 15 mins Ingredients 4 slices milk bread, crusts removed 1 cup warm milk, infused with pinch of saffron 4 tbsp khoya or solidified milk (available at major Indian sweet shops) 1 tsp caster sugar 2 tsp pistachio slivers, plus extra to garnish oil, for deep-frying sliced almonds and saffron threads, to garnish 1 cup rabri (available at major Indian sweet shops), to serve Method: 1. Cut bread slices into circles and dip in warm milk. Gently squeeze out excess milk, but ensure bread is still moist. 2. Mix together khoya and caster sugar. Divide sweetened khoya into four portions and shape each portion into a ball. 3. Make an indent into sweetened khoya with your thumb and place several pistachio slivers into it. Pinch mixture together so pistachios get stuffed into khoya. 4. Place one bread circle in your palm, then place a khoya ball in centre of it. Gently bring your fingers together to make a fist and roll between your hands to make a ball, ensuring filling does not ooze out. 5. Deep-fry in hot oil until golden brown. Drain and place in a bowl, pouring rabri over. Garnish with almonds, pistachios and saffron.