The addition of almond milk and ground blanched almonds elevates the taste profile of the Hyderabadi/Awadhi delicacy that literally means ‘royal bites’
1. Prepare Almond Cream Base: Grind soaked almonds with warm milk into a smooth paste.
2. Prepare Rabri: Boil milk and cook on slow flame, stirring frequently. Reduce to half volume. Add sugar, cardamom powder, saffron milk and almond-cream mixture. Cook until thick, creamy but pourable. Finish with rose water and kewra. Keep warm.
3. Prepare Saffron Sugar Syrup: Boil sugar and water until slightly sticky (one-thread consistency not required). Add saffron.
4. Toast/Fry Bread: Cut bread into triangles or rectangles. Deep fry or shallow fry in ghee until golden and crisp.
5. Assemble: Dip fried bread lightly in sugar syrup (5 to 10 seconds). Arrange on plate or tray.
6. Garnish: Sprinkle slivered almonds. Apply silver varq, if using. Pour warm rabri generously on top.
