| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Indian |
Sainsbury’s, Sainsbury12 |
1 |
servings |
INGREDIENTS
| 1 |
|
284 millilit double cream |
| 6 |
|
Cardamom pods; lightly crushed |
| 1/2 |
ts |
Saffron strands |
| 125 |
g |
Unsalted butter; clarified, or ghee |
|
|
; (4oz) |
| 4 |
sl |
White bread; crusts removed and |
|
|
; cut into 8 |
|
|
; triangles |
| 2 |
tb |
Caster sugar |
| 2 |
tb |
Rosewater |
| 1 |
tb |
Pistachio nuts; shelled and finely |
|
|
; chopped |
INSTRUCTIONS
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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