INGREDIENTS
10-15 ALMONDS
10-15 GREEN UNSALTED PISTACHIO
4 SLICES OF BREAD
OIL TO FRY
500 ML OF MILK
1 TSP GREEN CARDAMOM POWDER
1CUP SUNGOLD KIWIFRUIT PULP
5 TBSP SUGAR
1 GM SAFFRON
3 TSP ROSE WATER
6-7 PIECES CANDIED GINGER (OPTIONAL)
6-7 THINLY SLICED SUNGOLD KIWIFRUIT
1 CUTTER (SHAPE OF YOUR CHOICE)
METHOD
- Put the almonds in boiling water to blanch them.
- Remove in 40-45 seconds when the skin wrinkles and rinse under cold water.
- Peel the almonds and slice them thinly. Repeat with the pistachios.
- Take a slice of bread and cut pieces using the cutter.
- Avoid the crust and cut out an even number of pieces.
- Fry the pieces on low heat by flipping them over constantly.
- They should be evenly nice inside and brown outside.
- Remove 15 seconds before they are cooked and let them rest.
- Pour milk in a pan; add cardamom powder, kiwifruit pulp, sugar and saffron.
- When the milk simmers, put the bread in gently and add rose water.
- Remove the bread when it is soft and let the milk simmer.
- Be gentle with the bread since it breaks easily at this point.
- Place a few pieces of sliced candied ginger and cut SunGold Kiwifruit on one piece of bread.
- Top that with another bread piece like a sandwich.
- When the simmering milk has achieved a slightly thick texture, pour it over the bread.
- Garnish with silver leaf. Serve with a sprinkle of pistachios and almonds.
