Boil 3 cups of milk. When it starts boiling, reduce the heat and cook stirring in between for 10 minutes.
Soak 6-7 strands of saffron in 2 tbsp of hot milk. Crush the strands slightly to release the color and flavor.
Reduce the heat and add fresh cream (you can use amul cream) and condensed milk (I used milkmaid) to the milk. Mix well and cook for another 2 minutes on low heat.
Add cardamom powder and saffron soaked milk. Leave it to cool.
Take 5-6 bread slices and using a cookie cutter or a lid or any cup, cut 2 round shapes (circle) from each slice. You will get 10-12 pieces.
Arrange all the bread pieces/rounds in a shallow bowl.
When the milk is completely cool, pour little milk on the bread pieces (just enough to soak the bread).
Then refrigerate the bread and the remaining milk separately for 30-40 minutes.
After 40 minutes, pour the remaining milk as needed on the bread pieces, garnish with chopped almonds, chopped pistachio and sprinkle a pinch of cardamom powder (you can set aside just little milk to add at the time of serving).
Refrigerate for another 3 hours and serve chilled. Enjoy!!
Note – Cream and condensed milk are added to give richness to the dessert. If you do not want to use it, you can avoid cream and use sugar in place of milkmaid but the results will not be the same.
Check more Easy Bread Recipes.
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