2 L whole milk, 150 to 200 gm sugar, 8 eggs, 5-6 slices bread, 1/2 tsp. vanilla extract, 12-15 almonds (sliced), 1 heaped tbs. dates, 1 tbs. charoli or pistachio, 1 1/2 tbs. mixed dry fruits (chopped), 1 1/2 tbs. rose water, 1/2 tsp. nutmeg powder, 1/2 tsps cardamom powder
Method:
Bring the milk to a boil and then reduce the flame.
Let it simmer gently for an hour and a half.
Keep the sides clean using a wet brush or rubber spatula.
With a wooden spatula, scrape the bottom to prevent milk from burning.
Beat egg and sugar together until light and foamy. Cool the reduced milk slightly.
Pour milk gradually into the egg mix, whisking all the time and for a minute after.
Strain the mixture if needed.
Add rose water, vanilla essence, cardamom and nutmeg powders.
Apply butter to a baking dish with a brush.
Sprinkle sugar liberally to coat the entire dish well.
Butter both sides of the bread slices and arrange at the bottom of the dish, trimming edges to fit.
Sprinkle a layer of dates and dry fruits.
Place remaining bread over it and pour the egg-milk mix. Let it rest for an hour.
Sprinkle sliced almonds and charoli/ pistachios on top and bake in a moderately heated oven.
When the top turns golden and crisp, turn off the oven but let the pudding sit on the grill.
Poke a knife and if it comes out clean, the pudding is done. Served warm or cold with fresh cream.
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