Food Bandwagon: UMM ALI
The current lockdown has transformed many a home cook into self-styled chefs, each of whom are experimenting with new recipes, sharing them with friends on social media and gaining a unique sense of satisfaction.
Do you want to join this Food Bandwagaon? Send in your own recipes that can be churned out with limited ingredients. The best ones will be published here every Thursday. (Email: [email protected])
Today's recipe: UMM ALI)
(Sent by: Ayesha Patel)
8 bread slices
¼ cup almonds (boil it adding little water, remove the skin and sliced)
¼ cup pistachios – (sliced)
¼ cup golden raisins
3tbsp grated coconut
2 cps milk (more, for a thin consistency)
½ cup + ¼ cup condensed milk
¼ cup + 3tbsp sugar
¼tsp vanilla essence
300ml thick cream/fresh cream
Remove the crust of the bread slices, cut it to small pieces and spread it evenly in a glass dish (dessert dish). Sprinkle almonds, pistachios, golden raisins and shredded coconut all over (reserve some nuts to garnish).
Combine together milk, ½ cup condensed milk, ¼ cup sugar and vanilla essence and bring to a boil. Reduce the flame and cook it for another 3 – 4 minutes, stirring continuously. Remove this from flame and pour over the crumbled bread. Let it sit for about 10 minutes. In another bowl, combine together, thick cream, ¼ cup condensed milk and 3 tbsp sugar. Spread this evenly over the soaked bread.
Preheat the oven to 180 degrees C and bake for about 15 – 20 minutes, till it slightly changes the colour. Remove from the oven and top it with remaining nuts. Cool and serve.