Ande Ki Angoori Bahar

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Ande Ki Angoori Bahar


Cooking Time

Preparation Time :5 Min

Cook Time : 20 Min

Total Time : 25 Min


Serves : 4
  • 3 nos eggs

  • 4-5 tbsp sugar, powdered

  • 1/4 tsp cardamom powder

  • 1 tsp kewra water

  • 2 tbsp pistachios, chopped

  • 2 cups milk

  • 1/2 cups bread crumbs

  • 2 tbsp ghee

  • 500 ml milk

  • 2-3 nos green cardamoms

  • 2-3 tbsp sugar or to taste

  • 1/4 tsp saffron strands

  • 1/2 tsp dried rose petals


  • Heat 1 tbsp. ghee in a pan and roast the bread crumbs till they turn slightly brown in colour. Transfer to a bowl. Add milk to it and keep aside for 5 minutes.
  • In a bowl, whisk together the eggs, sugar, cardamom powder, kewra water and half of the chopped pistachios.
  • Heat remaining ghee and add the soaked breadcrumbs. Keep stirring on a low flame till it becomes thick and starts to leave the sides of the pan.
  • Now add the egg mix and keep stirring continuously on a low flame till it turns into a solid mass and leaves the sides of the pan.
  • Transfer to a dish. Make small balls out of it and keep aside. Bring the milk to a boil. Add the sugar and the green cardamom. Simmer till it thickens like a rabdi.
  • Arrange the small balls on a serving plate and pour the rabdi over it. Serve chilled or at room temperature, garnished with the remaining pistachios, saffron and rose petals.