Sabudana Papad with Hyderabadi Double Meetha & Jaggery Syrup
Milk (boil & bring to room temperature)4 cups
Water 2 cups
Cardamom Powder0.5 tbsp
Cashew Nuts (coarsely chopped)20 gm
Saffron Strands (soaked in lukewarm milk)few
Ghee/Oilas per requirement
Jaggery Syrup50 ml
Sabudana Papad50 ml
Trim the sides of bread slices and place them loosely on a plate. Separately fry cashews and raisins in ghee until light brown. Use the same pan to deep fry bread slices. You can use half oil and half ghee to deep fry bread slices. Be careful not to burn the bread slices as this may add a bitter taste to the sweet.
Make sugar syrup by combining sugar and water. Bring this to boil and add cardamom powder. Simmer till it reaches one thread consistency. In lukewarm milk, soak these deep fried bread slices.
Add sugar syrup to this and mix well. On low flame, leave this to thicken. Add saffron and stir in between until ghee/oil starts to leave the sides of the vessel. Turn off the flame and garnish with fried cashew nuts and raisins.
You can serve this warm or cool. This will stay fresh up to a week, when stored in a clean and dry air tight container in refrigerator.
Fry papad and top with double ka meetha and jaggery syrup, and enjoy the crisp!
(Courtesy: Chef Prem K Pogakula, Executive Chef, The Imperial New Delhi)