|1||284 millilit double cream|
|6||Cardamom pods; lightly crushed|
|½ teaspoon||Saffron strands|
|125 grams||Unsalted butter; clarified, or ghee|
|4 slices||White bread; crusts removed and|
|; cut into 8|
|2 tablespoons||Caster sugar|
|1 tablespoon||Pistachio nuts; shelled and finely|
Place the cream and cardamon pods into a saucepan and bring to the boil over a moderate heat, add the saffron and reduce the heat. Simmer until the cream thickens slightly.
Meanwhile place the clarified butter into a frying pan over a moderate heat.
Heat the ghee in a frying pan over a moderate heat. Fry the bread triangles on both sides until golden brown. Place the fried bread on absorbent kitchen paper and sprinkle with half the sugar.
Add the rosewater and the remaining sugar to the saffron cream and pass through a sieve.
To serve, pour the sauce onto a plate or shallow bowl. Arrange the fried bread on top and sprinkle with the chopped pistachio nuts.
Converted by MC_Buster.
NOTES : A rich, sweet sauce with unusual flavours complimented by crispy fried bread give an unusual Indian dessert.
Converted by MM_Buster v2.0l.
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