Traditionally it’s made by thickening the milk which takes a long time. I’ve used condensed milk to speed up the cooking process.
Muslims the world over observe Ramadan, the ninth month of Islamic calendar, as month of fasting. The last week of Ramadan begins and the excitement and anticipation of Eidul Fitr (also called the Sweet Feast; the feast of breaking the fast; the Sugar Feast) takes over the entire social scene.
Markets stay open till very late in the night and people throng the malls to buy new, festive clothes, shoes, accessories and gifts. Mithai (dessert shops) gear up to increase the supply to match the manifold increase in the demand of their products. Women begin to plan elaborate menus for big family get togethers. Houses are given a thorough cleaning and the best linen and crockery comes out.
After the morning prayer, something sweet is traditionally served for breakfast. Sheer Khorma ( vermicelli dessert), kheer (rice pudding) or Sooji Halwa (semolina pudding) are among the most popular choices.
1/4 litre milk
1 can sweetened condensed milk ( 400g)
1 teaspoon cardamom seeds, crushed
1/4 cup olive oil for frying
1/4 cup chopped almonds for garnishing ( or nuts of your choice)
This Is What You Do:
Repeat with the rest of the slices, adding two tablespoons oil every time before frying a new batch.
Cut the slices into triangle halves. Set aside.
Heat milk in a saucepan. Add condensed milk and cardamoms. Cook for a while till the milk is reduced and thickened to the consistency of pourable custard.
Dip the slices in milk and spread in a single layer in a dish. Pour the remaining custard over the bread slices to coat them completely. Refrigerate till the custard sets. Garnish with chopped pistachios and almonds.
Serve chilled or at room temperature.