Shahi tukra brioche bread pudding
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
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.