Description
Gulkand is sunlight cured rose petals with sugar that are infused with milk and used in our gulkand french toast recipe
Ingredients
Scale
- 4 slices brioche
- 1 cup milk
- 2 eggs
- 1 Tbsp Gulkand
- 0.5 tsp rose water
- 1 tsp powdered sugar for dusting
- 10 raspberries
- 1 Tbsp butter for cooking french toast
- 1 dried rose normally used for making rose tea in asia (optional)
- 4 thinly sliced pistachios
- 2 tsp good quality honey
Instructions
- Add Gulkand to milk and heat on low tobring to simmer
- Cool the milk down to room temperature and let infuse
- Beat two eggs and add to a plate,strain and add in the gulkand infused milk and reserve 2 Tbsp milk.
- Add the rose water to the reserved milk and keep aside.
- Soak the brioche slice in this mixture divinding into another plate if needed, flipping sides after couple of minutes to let the brioche absorb the liquid
- Heat a pan and melt butter on medium
- Add the french toasts and cook on both sides giving them a golden buttery toasted color
- Plate two slices in a dish each. Drizzle some of the infused milk kept aside. Top each plate with 5 raspberries. Top with powdered sugar, drizzle of honey and finish with sliced pistachio and crushed dried rose petals.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: French Indian