Milk cake crumble with saffron milk and dates


1. Begin with the milk cake crumble. In a pan, scale back the milk to half, including the lemon salt.

2. As soon as the milk is curdled, add the sugar and scale back the milk additional till thick and brown in color. Add the ghee and floor cardamom and blend properly. Take away to a clear tray to chill.

3. For the saffron milk, add the milk to a pan and scale back by half. Add the sugar, saffron and floor cardamom. Stir properly and chill.

4. For the pasta kheer, boil the orzo pasta in salted water till al dente. Pressure and rinse.

5. In one other pan, add the recent milk for the pasta with the condensed milk and sugar. Add the pasta and end with floor cardamom.

6. To serve, organize the milk cake crumble on a plate and prime with a spoonful of pasta kheer. Serve with dates and saffron milk.

Recipe courtesy: Carnival By Tresind, Dubai

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