Total Calories: 1,585
1. Prepare the dessert masala. Place the evaporated milk in a large microwave-safe bowl and cook on high power 4 minutes, to reduce the milk by about a third. Mix in the condensed milk and cook another 4 minutes on high power. Remove from the microwave and mix in the cardamom seeds.
2. Heat the oil in a large wok over medium-high heat until it reaches 325°F to 350°F on a frying thermometer, or until a piece of bread dropped into the hot oil rises to the top after 15 to 20 seconds. Add the bread pieces, in 2 or 3 batches, and fry, turning each piece until crisp and golden, about 1 minute per batch. Transfer to paper towels to drain.
3. Combine the water and sugar in a small saucepan and boil over high heat, 2 to 3 minutes. Keep the pan on low heat and, using tongs, dip each fried piece of bread in the sugar syrup and transfer to a serving platter. Arrange all the pieces in an overlapping manner, making a mound or plateau.
4. Pour the thickened milk mixture evenly over the mound in a thin stream, making sure all the pieces are covered. Garnish with silver leaves and dessert masala. Cover with plastic wrap, refrigerate at least 4 hours, and serve chilled.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.