Bakarkhani delight By Chef Shireen Anwar

By on December 23, 2011


Bakarkhani 250 gm
Sugar ½ cup
Milk 1 liter
Almonds and pistachio sliced 2 tbsp
Cream 1 cup
Rose water 1 tbsp

Crush bakar kahani into small pieces, boil milk and sugar, add cream mix well, grease a oven proof dish put chopped baker khani, top with milk and cream mixture, sprinkle almonds and pistachio, bake for 20 minutes, serve warm.