Am starting with a recipe from my childhood - naturally in a healthier avatar. Have added a tangy fruity flavour to the tradtional recipe, which I thought made it somehow more interesting.
As the name might suggest, the recipe is pretty "rich" with lots of dried fruit and spices. In the traditional version the toast would be fried in ghee, not baked and would be without the mandarin orange.
We usually ate it when it was cold and raining - to add a bit of warmth to the day. Munich is facing a pretty cold and delayed spring - so this recipe fits in well. The recipe tastes best fresh and piping hot. And you can also try it without the Rabdi.
4 pieces - white toast bread
1 - mandarin orange
1 tbsp - pistachio, blanched, peeled and thinly sliced
For the rabdi
3 cups - low fat milk
1/4 cup - sugar
1/4 tsp - cardamom powder
For the sugar syrup
1/2 cup - sugar
1/4 cup - water
a pinch of cardamom powder
a few strands of saffron
- Peel the mandarin orange and seperate the segments. Peel each segments and remove seeds if any.
- Preheat the oven to 180 degree C and line a baking tray.
- Cut the brown sides of the bread and place them on the tray. Place the tray in the center of the preheated oven and bake till the breads are slightly brown.
- Bring the milk to boil and then cook slowly on a low heat, stirring frequently and let the cream thicken at the edge of the pan.
- Add the sugar and stir until the milk is less than quarter the original amount.
- In another pan, add all the ingredients of the sugar syrup and cook until sugar dissolves completely.
- Dip the baked bread in the sugar syrup and place it on the serving dish. Pour the rabdi on the bread and garnish it with the mandarin oranges and pistachio and serve immediately.