Brioche with cardamom, rose and almond milk
This dessert of brioche with cardamom, rose and almond milk is inspired by shahi tukra, a classic of Pakistani and North Indian cuisine. I ate the dessert in Oman where the chef took liberties with the original preparation of the rich and nutritious dish. The result is a sophisticated dessert of crispy baked brioche bread soaked in almond milk and scented with rose and cardamom.
Recipe: brioche with cardamom, rose and almond milk
In this recipe I use almond milk, but you can replace it with regular milk or another plant-based milk. Preferably use freshly ground cardamom. The flavor is much more intense.
You can complete steps 1 and 2 in advance. Pour the milk over the brioche just before serving.
Ingredients for 4 people:
- A small rectangular brioche bread
- 2 to 3 tablespoons ghee (clarified butter)
- 1 L unsweetened almond milk
- 4 tablespoons sugar
- 2 tablespoons raisins
- 1 teaspoon ground cardamom
- 1 teaspoon rose water
- 1 tablespoon toasted and chopped pistachios
- 1 tablespoon toasted and chopped almonds
- 1 to 2 teaspoons dried rose petals
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Step 1: the bread
Remove the crusts from the brioche and cut the bread into slices 1.5 cm thick. Then cut the slices diagonally into triangles.
Melt the ghee and brush the triangles of brioche with the butter on both sides. The best way to do this is with a brush.
Heat a nonstick pan and toast the bread on both sides until golden and crisp. Let the bread cool on a wire rack.
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Step 2: the flavored milk
Bring the almond milk to a boil in a saucepan. Add the sugar and raisins and cook gently, stirring, for a few minutes. Be careful not to let the milk burn. Add the cardamom and cook for another minute. Add the rose water and let the flavored milk cool in the refrigerator.
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Step 3: serving
Briefly dip the crusty pieces of brioche bread in the flavored milk and arrange on a shallow dish or divide into individual bowls. Pour the remaining milk over the bread. Garnish with the chopped nuts and rose petals.
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