This Mughlai desert is pure indulgence and its fitting that it translates into “Royal Piece”. It is so rich, creamy, nuttylicious and well it’s quite simply mouth-watering. You’ve probably enjoyed this on many an occasion but why don’t you have a go and prepare this decadent desert.

SERVES: 3-6 PEOPLE

INGREDIENTS

• 3 bread slices (white or brown)

• 1-2 tsp ghee for roasting

• 2 tsp hot milk to seal the bread

For Stuffing

• 5 walnuts

• 12 almonds

• 20 peeled pistachios (unsalted)

• 5 cashew nuts

• 2 dates (finely chopped)

For Sugar Syrup

• 100 ml or 1/2 cup water

• 25g or 1/4 cup sugar

• Pinch of cardamom powder

• 1/2 tsp rose water

For Rabdi

• 400 ml or 2 cups milk (I used half fat milk but you can use full fat as well)

• 100g or 1/4 cup sweetened condensed milk

• 20g or 2 tbsp almond powder

• 1/2 tsp rose water

• 5g or 1 tsp corn flour

• Pinch of cardamom

• 1/8 tsp saffron powder

Method

1. Blend all the nuts in a blender at intervals to get a coarse nut powder. Remove 2 tbsp of this nut mixture and keep aside for later. Mix finely chopped dates in the rest of the mixture and divide this into 3 equal parts This will be your filling.

2. On high heat, boil water and sugar in a pan. Once the water begins to boil, add rose water and cardamom and continue to let boil for 2-3 minutes. Once done, keep aside.

3. Heat milk in a thick bottomed pan. Let it boil for 5 minutes and take 2 tbsp milk from it in a bowl and mix cornflour in it. Add this mixture to the rest of milk again. Add almond powder, rose water, cardamom powder, condensed milk and saffron to the milk. Let it boil while stirring it continuously for 5-7 minutes till it thickens. Once done, take it off the heat. Rabdi is now ready.

4. Cut the crust of the bread slices. Take each slice and roll it gently on a board with a rolling pin. Your bread will flatten. Put 1 part of the stuffing in the centre of the bread and roll it. Seal the ends and edges of the fold with some drops of hot milk. Repeat this process with the remaining slices.

5. If you have an air fryer

   • Brush a little ghee on the rolls. Put into an air fryer to make the rolls crisp for 6-7 minutes at 200°C till light golden in colour.

6. If you do not have an air fryer

   • You can use a non-stick griddle to shallow fry these rolls with ghee on low-medium heat.

7. Once the rolls are done, dip each roll for a second in sugar syrup and lay in your serving plate.

8. Cover the rolls with rabdi on top and sprinkle some of the nut powder that you had set aside all over.

9. Serve hot or chilled as per your preference.

HELPFUL TIPS

• You can cut your roll into halves to make the serving size smaller whilst doubling the number of people you are able to serve.