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Preparation Time : 10
Cook Time : 20
Total Time : 30
sweet croissant 2 nos
evaporated milk / thickened milk 2 cups
khoya 2-3 tbsp
sugar powdered 3 tbsp
cream 1/4 cups
fresh grated coconut 1/4 cups
butter 2 tbsp
cardamom powder 1/4 tsp
rose water 1 tbsp
each of chopped pistachios, almonds, raisins & pomegranate pearls 2 tbsp
Mix together the cream and 1 tbsp. sugar. Keep aside. Shred the croissant into medium size pieces.
In a pan heat the milk, 2 tbsp. sugar, butter, cardamom powder and rose water.
Arrange the shredded croissants and the khoya inside a baking dish.
Pour the milk mixture on top of the croissant, followed by the coconut and then the cream.
Sprinkle the nuts and raisins and bake in a preheated oven for 15-20 minutes at 180 degrees C. or till the surface turns slightly brown.
Bring it to a room temperature and refrigerate for some time. Garnish with the pomegranate pearls and enjoy chilled.
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