Shahi tukra brioche bread pud­ding

Food and Travel (UK) - - Contents -


1litre whole milk

250ml con­densed milk pinch saf­fron

4 car­damom pods, seeds re­moved and finely crushed 150g ri­cotta

3tbsp ghee or un­salted but­ter 10 slices brioche loaf, cut in half hand­ful chopped pis­ta­chios, al­monds, pine nuts, dried cran­ber­ries, cherries and raisins

To serve

dried rose petals gold or sil­ver leaf Pre­heat the oven to 180C/350F/ Gas 4. Put the milk, con­densed milk, saf­fron and car­damom in a heavy-based pan and bring to the boil over a low-medium heat. Turn the heat to low, add the ri­cotta, stir un­til smooth and cook for 10 min­utes un­til thick. Take the pan off the heat and set aside.

In a fry­ing pan, heat 1 tea­spoon of the ghee, add a slice of brioche and fry on both sides. Trans­fer to an oven­proof dish and re­peat with the re­main­ing slices, adding more of the ghee as needed.

Pour the milk mix­ture over the brioche slices then dec­o­rate with nuts, berries and raisins and place in the oven for 15-20 min­utes un­til it has turned golden brown.

To serve, scat­ter with rose petals and gold or sil­ver leaf.

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