Egyptian bread pudding with goodness of coconut.
- I cup raisins
- 1 1/4th cup sugar
- 1 cup flaked coconut
- 500 gms puffed pastry/buns
- ½ cup chopped walnuts
- ½ cup chopped pecans
- ½ cup chopped hazelnuts
- 4 cups milk
- 1 cup of whipped cream
- ½ teaspoon green cardamom powder
- 1/4th teaspoon cinnamon powder
- 1 tbsp rosewater
Preheat oven to 350 degrees F (175 degrees C). Butter a rectangular baking dish, place the pastry sheets /buns in the baking dish and put the dish in the oven. When the top layer turns golden remove it from the oven. In a bowl combine the walnuts, pecans, hazelnuts, raisins, coconut and 1/4th cup sugar. Divide the baked pastry into pieces and mix it into the mixture. Spread this mixture evenly into the baking dish. Bring milk, ½ cup sugar and the cardamom powder to a boil in a saucepan over medium flame heat. Pour it over the nuts and pastry mixture. Add the remaining ½ cup sugar to the whipped cream and beat it until stiff peak forms. Spread evenly over the nut mixture. Place dessert under over broiler until the top is golden brown, for about 10 mins. Sprinkle rose water and powdered cinnamon powder over the Umm Ali. Serve hot , Garnish with fresh coconut flakes .
(Courtesy : Executive Chef Aman Tandon from ThePrideHotels Ahmedabad).