Recipes by Akanksha Khatri

Lachha Rabari

By Chef Akanksha Khatri

Ingredients

- 2 litres of full fat milk - 10-15 strands of saffron - ½ cup sugar - ½ tsp rose water

For garnish:

- Slivers of almond or pistachio - Dried rose petals

Preparation

- Take a heavy bottom pan, and add milk to it. Bring the milk to a boil and then add saffron. Lower the heat to medium and let a layer of malai form on top.

- Using a skewer, push the layer of malai on the side of the pan. Keep repeating the process and keep pushing the malai on the sides.

- Cook the milk for one to one and half hours till you are left with half a litre of milk. Then add sugar to this milk and mix well.

- Add the laccha collected on the sides back to the rabri, add rose water and cook for another minute.

- Pour the rabri in earthen pots for more flavor or just transfer it in a serving bowl. Garnish with almond and pistachio slivers. Serve.

Bread Kunala

By Chef Akanksha Khatri

Ingredients

- 1 ½ cups of ground breadcrumbs - ½ cup panko - ¼ cup melted butter - ¼ cup mascarpone (can substitute with fresh cream) - ½ cup grated mozzarella cheese - ½ cup honey - ¼ cup hot water - Few drops of rose extract - Orange slices - ¼ cup powdered pistachios

- Preheat oven to 180-degree C.

- Take bread in a blender and powder till its fine. Then, take it in a bowl, add panko and melted butter, and mix well.

- Spoon half of the mixture into the baking pan. Press flat and firm.

- Then spread the mascarpone cheese/cream and mozzarella cheese on it. Top with remaining breadcrumbs and press lightly. Bake this for 25 to 30 minutes.

- Take water in a sauce pan. Bring it to a boil. Switch off the flame and add honey, rose extract, and two to three orange slices, and mix well.

- Pour this over the bread kunafa and leave to soak for 10 minutes. Serve hot.

Preparation