Shahi ja­mun(

Friday - - Wanted - RECIPE BY MRI­NAL SHEKAR AND ANAND RAJ OK, FRI­DAY TEAM

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.

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