A Vrat Special!
Method:
Peel and grate shakarkandi. Squeeze out as much juice as possible. Spray oil in a baking pan. A removable bottom pan works best for this. Spread a 1 inch layer of the grated shakarkandi in the bottom of the pan. Press down firmly to compress. Spray some oil on top. Bake at 350F for 40 minutes. Meanwhile soak a few strands of saffron in some cream and keep refrigerated. Once baked, sprinkle lightly with sugar granules, sliced almonds and pistachios. Now bake again, this time at 400F for about 10 minutes, till sugar melts and nuts are lightly toasted. Once cool, gently slide out of pan. Whip the saffron cream along with some sugar till thick drizzle on top and serve!
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So easy & classy!! Did you use the spring foam moulds? Did you use the heavy whipping cream for kesar?
Thanks for sharing!
Deepta.
Thanks Deepta! Yes I have small mini size ones.
Also I used heavy cream.