Pour the milk into a thali or flat dish. Soak one slice of bread in it at a time.
Heat oil and deep fry individually
(dripping-in-milk) slices of bread on a medium flame till it is golden brown and crisp.
Simultaneously you must start making the syrup on another burner.
First mix the sugar in the water and set it to boil.
After 5 minutes add the saffron and cardamom powder.
Boil for another 20 minutes till you get one thread consistency.
Dip each slice, fresh from the frying pan into the syrup and let it soak for 5 minutes.
Serve garnished with finely chopped pistachios.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.