Ingredients
2½ cup full fat milk
¼ cup sweet condensed milk
1 tbsp sugar
5 strands saffron, (kesar)
2 tbsp paneer, grated, or Khoya (mawa) or Milk Powder, optional
¼ tsp cardamom powder, (elaichi)
4 slices white bread, or brown bread
4 tbsp ghee, (clarified butter), for shallow frying
1⁄2 tbsp cashew Nuts, chopped
1⁄2 tbsp pistachio, chopped
1⁄2 tbsp almonds, chopped
Preparation
If using frozen paneer let it thaw completely before grating.
In a thick bottom pan, mix milk, condensed milk, sugar, and saffron. Bring it to a boil on medium flame.
Once boiling, reduce flame to low and cook for 10 to 15 minutes, until mixture turns thick and is reduced to around 1½ cups. Stir occasionally to prevent sticking.
Stir in grated paneer and cardamom powder and mix well. Turn heat off and let milk mixture or rabadi to cool at room temperature.
Remove crusts from bread slices and cut each into 4 triangles or 4 equal squares.
Brush bread squares with ghee on both sides. Heat a non stick pan or tava on low flame and toast until both sides turn crispy and golden brown. Transfer bread to a plate.
Arrange bread pieces in a layer on the plate. Pour prepared rabadi or milk mixture over it.
To garnish, sprinkle pistachios, cashew nuts and almonds on top. Serve it hot or chill in the refrigerator for 30 minutes before serving.
