Make this dessert Jaan E Aazam

Preparation Time: 20 Minutes
Serving: 4 People


  • 5 Slices Bread (Preferably Rice Flour Home Made Bread)
  • Ghee for Frying
  • 250 GM Thick Rabri
  • 1 Sheet Silver Leaf (Optional)
  • Almonds/ Cashew Nuts/ Pistachio (Thinly Sliced) For Garnishing
  • 50 GM Rose Candy (Gulkand)
  • 100 GM Mava/ Khoya

For Syrup

  • 150 G Sugar
  • 50 Ml Water
  • 1 Pinch Cardamom Powder
  • 1 Pinch Saffron (Dissolved In 1tsp Hot Water)


  1. Remove crust from the bread and cut them each in four triangles or heart shapes.
  2. Heat ghee in a frying pan and fry the heart shaped cut bread slices, one at a time on both sides till they get golden brown and crispy.
  3. Make thick sugar syrup by boiling the listed ingredients for syrup.
  4. Soak bread slices in the sugar syrup for five minutes, while the syrup is still hot for easy absorption enabling each slice to optimize sweetness and get that butter soft texture.
  5. Arrange the slices on a platter and top it with chilled rabdi.
  6. Mix mava and gulkand and arrange on the hearts. Sprinkle with fresh rose petals.
  7. Garnish with silver leaf and slivered nuts. Refrigerate and serve chilled.

Cook It Up is a weekly cooking column. Recipes being posted in the column is crafted by Gujarat’s Number 1 Chef, Aman Tandon. Column is being published on every Tuesday. Follow to read more articles from this column.

Like it? Share with your friends!

Chef Aman Tandon
Chef Aman Tandon is the Regional Executive Chef at The Pride group of Hotels, Ahmedabad wherein he oversees the complete management of three F&B outlets – Cafetreat, Casablanca and Posh. His distinct creative culinary style have been appreciated by Hollywood and Bollywood stars, International Cricketers, Olympians, Politicians and industrialists. At, he write a weekly cooking column- Cook It Up.

Comments 0

Your email address will not be published. Required fields are marked *

Make this dessert Jaan E Aazam

log in

Don't have an account?
sign up

reset password

Back to
log in

sign up

Back to
log in