Sabudana Papad with Hyderabadi Double Meetha & Jaggery Syrup

Ingredients

Bread (slices)15

Milk (boil & bring to room temperature)4 cups

Water 2 cups

Sugar2 cups

Cardamom Powder0.5 tbsp

Cashew Nuts (coarsely chopped)20 gm

Raisins20 gm

Saffron Strands (soaked in lukewarm milk)few

Ghee/Oilas per requirement

Jaggery Syrup50 ml

Sabudana Papad50 ml

Method

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)