शाही टुकड़ा / ڈبل کا میٹھا (Urdu / Devanagari)
Crisp ghee-fried milk bread slices steeped in fragrant saffron-cardamom sugar syrup, blanketed with slow-reduced creamy rabdi and slivered pistachios.
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Exact measured quantities. Freshly sourced spices recommended.
High-margin banquet dessert. Serve warm in winter banquets or chilled in summer weddings. Standard portion: 2 bread triangles with 60ml rabdi per pax.
In a wide, heavy kadai, bring full cream milk to a boil. Simmer on medium-low flame. As skin (malai) forms on top, gently push it to the sides of the pan. Continue until milk reduces to 1/3 of original volume (about 30-35 minutes). Add 3 tbsp sugar, saffron milk, and cardamom powder. Scrape all side cream back into the milk. Cool slightly.
In a separate saucepan, combine 100g sugar with 100ml water. Simmer for 5-6 minutes until syrup reaches a light, sticky half-string consistency. Stir in rose water and remove from heat.
Air-dry sliced bread triangles for 20 minutes before frying. Heat ghee in a skillet over medium heat. Fry bread triangles in batches until uniform rich golden-brown and crisp on both sides. Drain on wire rack.
Dip each fried bread triangle into the warm sugar syrup for 10-15 seconds (do not let it soak until soggy). Arrange overlapping triangles on a serving platter. Pour thick, luxurious rabdi generously over the center, leaving edges crisp. Garnish with slivered nuts and silver leaf.
Leave bread slices on your kitchen counter for 2-3 hours or place in a 100°C oven for 5 minutes. Dehydrated bread absorbs 60% less ghee and stays crisp for hours after rabdi is poured.
Layer soaked bread and rabdi in a baking dish and bake at 180°C for 10 minutes to caramelize the top surface into a crème brûlée finish.
A signature Mughal and Hyderabadi Asaf Jahi banquet masterpiece derived from the Arabic Umm Ali, transformed during British colonial presence when western loaf bread ("double roti") was adopted into royal palace confectionaries.
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