Plain one only, remove the edges and cut diagonally in to two and dry it openly for 2 hrs by keeping the pieces side by side.
*Butter, as needed
*Sugar and water - 1:1 ratio
Cook these together with 2 cardamom (crushed) on medium low for 15 mins. and keep aside.
*Milk - 1/2 litre
Cook it in microwave until it becomes 1/4th litre by rotating the dish every min. Keep the cream (malai) aside which forms on top.
*Pistachios and Cardamom - 5 no. each (crush it finely together)
add this to above milk and cook 1 more min.
*Cream - 100 ml
add this to the above milk and keep this aside.
Smear butter on one side of the bread pieces and keep this aside.
Heat a small non-stick pan add small amount of butter for each slices and keep the un-buttered side down cook until golden brown and turn again and do the same. Keep this on the tray. When it is still hot pour about tsp of sugar syrup on it and wait until it seeps down add the tsp of milk mixture on top of it and sprinkle some finely sliced toasted almonds and cashews on top.
Do the same way for all the slices, remember to keep the slices side by side but not overlapping. When everything finished wrap it with food wrap and refrigerate for an hour or so and serve.
Choose bread which is very thick.
Serve this dessert with Hyderabadi Biriyani and Haleem.
Courtesy: My husband
© 2006 by Rajani Rayudu