Indian
Indian - Breads and Flatbreads
Shahi Korma Paratha
Chef's Menu Description
Tender cuts gently braised in a luxurious, mildly spiced sauce of coconut cream, ground almonds, and fragrant green cardamom.
Ingredients
- • 4 slices day-old bread, crusts trimmed
- • 2 cups whole milk
- • 1/4 cup sugar
- • 2 tbsp khoya (mawa), grated
- • 1/4 tsp green cardamom powder
- • 1 tbsp rose water
- • 10 strands saffron
- • 2 tbsp ghee, for frying
- • 2 tbsp mixed almonds and pistachios, slivered
Preparation Steps
1
Phase 1
Simmer the milk in a heavy pan, stirring, until reduced to half its volume.
2
Phase 2
Stir in the sugar and khoya; cook until slightly thick, about 10 minutes.
3
Phase 3
Add the cardamom, rose water, and saffron; simmer 2 minutes and cool.
4
Phase 4
Cut the bread into triangles and shallow-fry in hot ghee until golden and crisp.
5
Phase 5
Dip each fried piece in the warm rabri just until softened.
6
Phase 6
Layer the pieces, pour over the remaining rabri, and garnish with the nuts.
7
Phase 7
Refrigerate 30 minutes and serve.