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The Hirshon Indian Bread Pudding with Rose Petal Jam

  • Total Time: 0 hours


  • Milk (5 cups)
  • Rose gulkand (rose petal jam) (slightly less than 1/4 cup)
  • Cardamom powder, freshly ground (1/2 tsp)
  • Saffron (few threads)
  • Sugar (1 1/2 cups)
  • Ghee (Clarified Butter)(1 cup)
  • White Bread (8 slices)
  • FOR THE RABRI (Thick Sweet Milk Cream)
  • Milk (8 1/2 cups)
  • Sugar (1/3 cup)
  • Cardamom powder, freshly ground (1/2 tsp)
  • Saffron (few threads)
  • Almonds, finely chopped in food processor
  • Pistachios, finely chopped in food processor
  • A few Lavender flowers
  • Silver Varq (Edible Silver Leaf) – (1 leaf) (optional but recommended)
  • Gold Varq (Edible Gold Leaf) – (1 leaf) (optional but recommended)
  • Pomegranate Molasses – a few drops


  1. Bring the milk to the boil in a heavy-bottomed pan. Add green cardamom powder and saffron. Remove from heat, add sugar. Keep aside.
  2. Heat the ghee in a pan; fry the slices of bread lightly. Remove from flame, drain the excess oil. Soak the fried bread in the milk mixture for 10 minutes.
  3. For the rabri, heat the milk and cook till it is reduced to 1/3rd. Add sugar, green cardamom powder, and saffron to the milk and stir. Remove the pan from heat and keep aside to cool.
  4. Carefully lift the slices of bread from the milk and arrange the rose gulkand with the help of spoon, place on a serving platter.
  5. Pour the rabri on top and garnish with almonds, pistachios, a few drops of pomegranate molasses, silver and gold foil (if using) and lavender.
  6. Serve at room temperature.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes