Try this Holi Recipe

Dive into the colorful spirit of Holi with our one-of-a-kind Saffron & Cardamom Rabri Toast! This recipe is a luxurious fusion of classic Indian shahi tukda and French brioche perdu, this saffron-soaked toast is topped with a creamy green cardamom rabri, crunchy nuts, and fragrant rose petals.

For the Green Cardamom Rabri:
1-liter whole milk
500ml heavy cream
125ml condensed milk
1 ½ tsp cardamom powder
1 clove
Pinch nutmeg

For the Saffron Rose Syrup:
250ml water
200g granulated sugar
½ tsp saffron threads
1 ½ tsp rose water

For the Brioche Toast:
6 thick slices brioche
225g ghee
75g pistachio slivers
75g almond slivers, toasted
75g dried rose petals

In a tall, heavy-bottomed pot, bring the whole milk and heavy cream to a boil.
Reduce heat to medium and cook for 45 minutes, stirring continuously to prevent scorching. The mixture will begin to thicken.
Lower the heat to medium-low and continue cooking for another 45 minutes, whisking regularly until reduced by half.
Remove from heat, whisk in the cardamom powder and condensed milk, then set aside to cool. Refrigerate until ready to serve.
In a saucepan, combine water, sugar, saffron threads, and rose water. Bring to a boil, stirring until the sugar dissolves completely.
Remove from heat and let cool to room temperature.
Brush both sides of each brioche slice generously with ghee.
Heat a pan over medium heat and pan-fry the brioche until golden brown on both sides. Set aside to cool.
Quickly dip each toasted brioche slice into the cooled saffron rose syrup, allowing it to soak for just a few seconds. Drain on paper towels to remove excess syrup.
Before serving, warm the/ soaked toasts in the microwave for 30 seconds.
Pour the chilled rabri over each slice and garnish with toasted pistachios, cashews, and dried rose petals.

Top Tip:
For extra indulgence, serve with a scoop of saffron or pistachio ice cream and a drizzle of honey.