Bakrid or Eid-Al-Adha also known as the ‘feast of sacrifice’ is celebrated by Muslims all across the world. The festival reflects the spirit and belief that to see benefit in your life you have to work for the benefit of others. It is said that when an animal is sacrificed one third of the meat is to be given to the poor. One third to the neighbor or family and rest is to be kept for oneself. The spirit of sharing and helping those who are less fortunate than us is the main purpose of this festival. It is this intention of an individual which is the essence of Bakrid.
With such a wonderful message behind the festival, SOUL along with Chef Aman Tandon (of Pride Hotels) brings you ‘kuch meetha hojay’, for charity is the sweetest of the feeling and the amount of contentment we feel is exhilarating.
Today we bring you ‘Jaan-E-Azam’ which is an exotic Awadhi dessert of saffron powdered rabari spread on a slice of syrup soaked homemade bread garnished with dry fruits & zafran.
Here is the innovative recipe for exotic Awadhi dessert for Bakrid
Ingredients:
- Slices bread- 5
- Ghee for frying as required
- Thick rabari- 250 gms
- Silver leaf (optional)- 1 sheet
- Almonds/cashew nuts/pistachio (thinly sliced) for garnishing.
For Syrup:
- Sugar- 150 gms
- Water- 50 ML
- Cardamom powder- 1 Pinch
- Saffron (dissolved in 1tsp hot water- 1 Pinch)
Method:
– Remove crust from the bread and cut them each in four triangles / roundels.
– Heat ghee in a frying pan and fry the bread slices, one at a time on both sides till they get golden brown and crispy.
– Make thick sugar syrup by boiling the listed ingredients for syrup.
– Soak bread slices in the sugar syrup for 5 minutes, while the syrup is still hot for an easy absorption enabling each slice to optimize sweetness and butter soft texture.
– Arrange the slices on a platter and top it with rabdi.
Lastly garnish it with silver leaf and slivered nuts. Refrigerate and serve cold.
