INGREDIENTS
For the Pecans
50 g hard jaggery
1/4 tsp fennel seeds
1/4 tsp cardamom seeds
40 g pecan halves
For the garnishes
For Saffron Mango Yogurt
1 tbsp milk
pinch sugar
small pinch saffron
1 mango, peeled and cut into wedges
80 g Greek yogurt
For the French toast
2 large eggs
100 ml milk
2 tbsp caster sugar
25 g desiccated coconut
4 medium slices bread
1 tbsp vegetable oil
1 knob butter
METHOD
1. To make the jaggery pecans, pound the jaggery with a pestle and mortar to break it into small pieces.
2. Heat a non-stick frying pan, add the jaggery and stir until melted. Once smooth, stir in the remaining ingredients.
3. Pour onto greaseproof paper and separate the pieces quickly with a couple of forks. Set aside to cool and harden.
4. Heat 1 tablespoon of milk and a pinch of sugar in a small bowl or saucepan. Add the saffron and set aside to infuse.
5. To make the French toast, whisk together the eggs, milk and sugar in a wide, shallow bowl. Place the coconut on a plate ready for dusting. Dip the bread in the egg mixture making sure it soaks in well, then coat both sides with the coconut.
6. Meanwhile, heat a large non-stick frying pan and add half the oil and butter. Fry two pieces of bread at a time over a medium-to-low flame until golden on both sides. Remove from the pan and repeat with the remaining oil, butter and bread.
7. Cut the French toast in half diagonally and arrange on serving plates add saffron mango yogurt. Sprinkle over the pecans and serve