Hyderabadi Fried Bread Pudding with Saffron Milk and Rose Syrup

What you need

• 200 g (1 cup) sugar
• 240 ml (1 cup) water
• 500 ml (2 cups) whole milk
• 120 ml (1/2 cup) heavy cream
• 4 green cardamom pods, lightly crushed
• 1 pinch saffron threads
• 10 slices white sandwich bread
• 70 g (5 tbsp) ghee, for frying and greasing the dish
• 1 tbsp rose water
• 20 g (2 tbsp) blanched almonds, sliced
• 30 g (2 tbsp) raisins

Method

Restated from the original video

1. 1

   Dissolve the sugar in the water in a small pan over medium heat. Simmer, stirring, until it thickens slightly and small bubbles cover the surface, 8-10 min. Set aside to cool.

2. 2

   Pour the milk and cream into a deep, heavy pan. Add the cardamom and saffron and bring to a boil.

3. 3

   Simmer on medium-low, stirring often so it does not catch on the bottom, until reduced by half and thick, 25-30 min. Turn off the heat.

4. 4

   Preheat the oven to 180 °C (350 °F). Grease a 20 x 30 cm (8 x 12 in) baking dish with a little of the ghee.

5. 5

   Cut each bread slice in half diagonally into 2 triangles.

6. 6

   Melt a few spoonfuls of ghee in a wide frying pan over medium heat. Fry the triangles in batches until golden on both sides, 1-2 min per side, adding ghee as needed. Drain on paper towels.

7. 7

   Arrange the fried triangles in the dish, overlapping them so the base is fully covered.

8. 8

   Stir the rose water into the hot milk, then pour it evenly over the bread. Drizzle the cooled sugar water on top and leave to soak for 5 min.

9. 9

   Scatter the almonds and raisins over the top and cover the dish tightly with foil.

10. 10

    Bake until almost all the liquid has been absorbed and the pudding is thick, 25-30 min.

11. 11

    Leave covered for 10 min, then serve warm or chilled.

Imported from archanaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.