Ingredients
The following ingredients have 2 Servings
- 4 slices- White bread (Can use brown bread as well)
- 1 tbsp- Desiccated Coconut Powder
- 2 cups- Cold Milk
- 2 cups- Simple sugar syrup
- 1/2 tsp- Cardamom Powder
- Mix nuts of your choice.
- I have used the following nuts
- A handful of
- Pecan nuts
- Coconut nibs
- Pistachios
- Cranberries
- Raisins
- Figs
- Dry Rose Petals to garnish
Instruction
- For Making Simple Sugar Syrup-
- Take 2 cups of sugar in a pan and add 2 1/2 cups of water to it.
- Boil it till bubbles are seen. Switch off the gas and let the syrup cool at room temperature.
- How to Proceed:
- Boil Milk in a pan add, sugar, coconut powder, and boil till it thickens.
- Pre-heat the oven at 160 C for 10 minutes and meanwhile do all the preparations for Um Ali.
- Toast bread slices on a nonstick Tawa using ghee till the bread becomes crisp and brown. Keep them aside.
- Chop all the nuts coarsely and keep them aside in a bowl.
- How to Assemble:
- Take an ovenproof bowl and grease it nicely with ghee. This will not allow the bread slices and the pudding to stick at the bottom.
- Arrange slices of bread in the bowl. Now start adding a handful of dry fruits to it.
- Next, add a generous amount of desiccated coconut and pour the simple sugar syrup equally in the bowl.
- Finally, add the milk to the bowls and bake it in the oven for 12-15 minutes till it's bubbly and looks like a decadent pudding.
- Once the pudding is baked, carefully remove it from the oven and keep it on the kitchen top.
- Let the pudding cool for a while before consuming it. However, you can either have it hot or chill it in the fridge for 2 hours approximately till it cools down. I prefer to have it cold, but it also tastes good when you just dig a spoon into that bubbling hot pudding and wait to relish it.
