Zaffrani Rabri Crème Anglaise with Lauki ke Lacche
For the crème anglaise
Vanilla Pod (seeds scraped)1
Caster Sugar40 gm
For the crème anglaise, place the milk, rabri, vanilla pod and seeds in a saucepan and bring to the boil. Turn off the heat.
Place the egg yolks and caster sugar in a bowl and whisk until pale and creamy. Pour a dash of hot milk into the egg mixture and whisk to combine, then slowly pour remaining milk, whisking all the while. Pour the mixture back into the saucepan and bring to a gentle simmer. Stirring frequently, cook for 3-4 minutes.
Lauki ke lacche
Bottle Gourd (grated)200 gm
Rose Water10 ml
Nuts (chopped)20 gm
Put water, sugar and grated bottle gourd in a pan and let it cook on low flame
Once bottle gourd is cooked, increase the flame and cook till water has evaporated
Turn off the flame and finish with rose water and chopped nuts
To serve, put the rabri mixture in a glass and top with lauki ki laccha.
(Courtesy: Chef Prem K Pogakula, Executive Chef, The Imperial New Delhi)