Deep fried bread dipped in chickoo flavoured sugar syrup and served with rabdi.
Heat ghee in a kadai.
2. Cut the bread slices into roundels with a round cookie cutter. Slide them into hot ghee and deep fry till golden brown. Drain on absorbent paper and spread them.
Heat a non-stick pan, add chickoo puree, sugar syrup and milk and mix well.
Soak the fried bread roundels in this mixture, a few at a time, and simmer on low heat for 3-4 minutes or till soft.
Add saffron and green cardamom powder and mix gently. Take them out of the pan and cool and then chill.
For each portion, spread a little rabdi on a serving plate to make a base. Place one bread slice over it, arrange thin slices of chickoo over it. Cover with another bread roundel, arrange some more chickoo slices over it. Put 1 tbsp rabdi on top. Garnish with a fresh mint leaf and serve immediately.