Alhamdulillah the glorious month of Ramadan has gracefully passed by. The Eid celebrations was with family and friends at Mumbai where I had amazing time and spent time with loved ones. The best surprise I got was my brother travelled came down to Mumbai all the way from Dubai for a day just to celebrate Eid with us. Mumbai had a beautiful weather this time where it was breezy, drizzling all day long and just the perfect weather to enjoy the rains sitting at home. We got so lazy that we could hardly go out, but could find a day out to visit a busy market of Mumbai called Crawford market. The whole city was flooded with rain water and the market was flooded with peaches and dragon fruits. It was a mesmerizing sight to see the streets occupied by fruits sellers with loads of peaches and dragon fruits on their carts. Unfortunately, I missed capturing those beauties and on top of that my foolishness at its best that I dint buy any of them to bring them along to Bangalore. Sigh!!
Nevertheless, for all my friends who are still in Mumbai and are lucky to go still buy them, here I have this special dessert to be tried out. I really wish, I could have got some peaches and made this delicious dessert again as it just amazing and droolworthy.
1 litre, full fat milk
1 cup, peach(fresh), chopped
5 tbsp, sugar (you may more if more sweetness preferred)
¼ cup, water
A generous pinch of saffron
In a pan add peach, sugar and ¼ cup of water. Cook till it gets thick sauce like consistency. Stir intermittently.
In a wide heavy bottom pan or kadhai, boil the milk. When milk starts boiling, simmer it on a low flame.
A layer of malai (cream) will form at the top. Now, with the help of spatula keep collecting the malai on the sides of the pan.
Stir the milk in between to avoid burning.
Repeat this process till the milk is reduced to 1/3, this will take around 3-4 hours
Scrape the collected malai from the sides. Add it back to the milk along with saffron at this stage.
Simmer for another 5 minutes and take it off the stove.
Now, add cooked peach sugar mixture and mix well.
Garnish with saffron, slivered almonds and pistachios