Boil milk and add saffron soaked in 3 tbsps of warm milk. Add the corn flour mixed in 2-3 tbsp of milk to it and simmer the milk until it reduces to a thick but pouring consistency. This is called rabri.
Add rose essence in the end.
Add the chopped nuts at this stage.
Remove the crust of the bread and cut diagonally.
Fry the bread pieces till golden brown and crisp evenly.
Prepare a thick sugar syrup by boiling the sugar with little water just enough to immerse the sugar.
Soak the bread pieces as you fry them, just for a minute or until you take the next batch.
Arrange the soaked pieces on a plate.
Fry the chopped nuts in ghee and add it over the bread pieces (if you have not done that in the first step).
Pour the rabri over the arranged bread.
Serve chilled or warm.
But make sure you give some time for the bread to absorb the rabri.
Recipe courtesy: Rak's Kitchen
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.