INGREDIENTS :
For Dates Filling:
- 7 to 8 dates
- 2 tblsp sugar
- 4 tblsp nuts of your choice
For rabri:
- 4 cups milk or 1 litre full fat whole milk
- 2 to 2.5 tbsp sugar or as required
- ¼ tsp cardamom powder, a pinch of saffron
- 1 tsp rose water or a drop of kewra essence or rose essence
- a pinch of saffron/kesar strands or saffron powder
For sugar syrup:
- ½ cup sugar
- ¼ cup water
- ¼ tsp cardamom powder or 1 tsp rose water or a drop of rose essence
For pan frying bread:
- 5 to 6 slices of bread (white/brown/whole wheat or milk bread)
- 2 tbsp ghee/clarified butter (1 tbsp for frying each batch of bread, add more if required)
For garnish:
- 12-15 almonds/badam, blanched and sliced
- a few strands of saffron (optional)
- few pistachios, blanched and sliced
Method:
Lightly steam boil dates for 5 to 10 min.Grind the boiled dates with nuts and sugar to a paste.
Shape the dates paste into flat circles.
Slice the crusts of the bread. cut them into circles. Heat 1 tbsp of ghee in a flat pan, tava or frying pan and toast the bread slices.
Mix ½ cup of sugar with ¼ cup water in a pan. Switch off the flame, when one thread consistency is reached, add cardamom powder and stir.
Now dip the bread slices in the sugar syrup. with the help of a spoon , coat the bread slices evenly with the sugar syrup.
Place the dates circles inside two bread slices.
In a sauce pan boil full fat whole milk and add cardamom powder. Switch off when the milk has reduced and become thickened. Add sugar. stir well so that the sugar dissolves.
Garnish with sliced blanched almonds and pistachios.