Ingredients

¼ tsp saffron strands

7 cardamom pods, seeds removed

1 tsp caster sugar (for cardamom mixture)

1 tsp caster sugar (additional)

4 slices white bread, medium thickness, 2 days old

Sunflower oil, for shallow frying

1 litre full-fat milk

75g caster sugar

125ml double cream

Few drops rose water

1 tbsp almonds, chopped

Silver leaf (optional)

Instructions

Step 1: Put the saffron strands in a small bowl with 2 tablespoons of warm water. Set aside to soak for 1 hour. Meanwhile, grind the cardamom seeds with 1 teaspoon caster sugar using a pestle and mortar until fine.

Step 2: Remove crusts from the bread slices and cut each slice in half diagonally.

Step 3: Pour oil into a high-sided frying pan, around 2cm deep, and heat over medium until it reaches 180°C (or test by frying a bread cube—it should brown in 30 seconds). Fry the bread slices in batches until golden on both sides. Drain on kitchen paper and set aside.

Step 4: Heat the full-fat milk with the ground cardamom and 75g caster sugar in a wok or karahi over medium-high heat. Stir occasionally. When it boils, reduce heat to medium and cook for 15 minutes, stirring frequently, until the milk is reduced by half.

Step 5: Mix a ladleful of hot milk with the double cream in a bowl, then pour this mixture back into the pan. Stir in the saffron with its soaking water, plus enough rose water to add a subtle floral note.

Step 6: Add the fried bread slices in a single layer to the creamy milk mixture. Soften over low heat for 2–3 minutes, then remove with a slotted spoon and arrange on a serving plate. You may need to do this in two batches.

Step 7: Increase heat to medium and continue to reduce the milk left in the pan, stirring constantly for a few minutes until it reaches the consistency of double cream.

Step 8: Allow the thickened milk to cool for 15 minutes, then spoon it generously over the bread. Chill the assembled dessert overnight so the bread softens fully.

Step 9: Before serving, sprinkle with chopped almonds and add silver leaf if desired, for a festive touch. Serve chilled.

Tips & Variations

Use day-old bread for frying to prevent it from becoming too soggy when soaked.

For a nutty depth, add chopped pistachios along with the almonds.

Adjust the amount of rose water to your preference to enhance the floral aroma without overpowering.

Silver leaf is optional but gives an elegant presentation for special occasions.

FAQs

Can I use another type of bread instead of white bread?

White bread works best because it soaks up the milk mixture nicely and fries to a crisp golden texture. Avoid wholegrain or very dense breads as they may become too heavy or chewy.

What if I don’t have rose water?

If you don’t have rose water, you can omit it or substitute with a few drops of orange blossom water or vanilla extract for a different but pleasant aroma.

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