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Ande Ki Angoori Bahar

Ande Ki Angoori Bahar


Cooking Time

Preparation Time : 5

Cook Time : 20

Total Time : 25


Serves 4

  • eggs 3 nos

  • sugar, powdered 4-5 tbsp

  • cardamom powder 1/4 tsp

  • kewra water 1 tsp

  • pistachios, chopped 2 tbsp

  • milk 2 cups

  • bread crumbs 1/2 cups

  • ghee 2 tbsp

  • milk 500 ml

  • green cardamoms 2-3 nos

  • sugar or to taste 2-3 tbsp

  • saffron strands 1/4 tsp

  • dried rose petals 1/2 tsp


  • 01

    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.

  • 02

    In a bowl, whisk together the eggs, sugar, cardamom powder, kewra water and half of the chopped pistachios.

  • 03

    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.

  • 04

    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.

  • 05

    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.

  • 06

    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.



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