Quick & Easy Dates & lychee Stuffed Toast Recipe By Kamini Patel | Britannia Dessert Carnival

Add sugar syrup to a pot.

Add dried rose petals, saffron strands, a pinch of nutmeg, and cardamom powder to the pot.

Boil and cook the mixture.

In another pot, add some water for the filling.

Add dates and lychees to the water.

Cook the dates and lychees down to a paste for at least 15 minutes, stirring occasionally.

Add vanilla extract and three cardamom pods to the mixture.

Cook until the mixture takes on the color of saffron, then remove it to a bowl.

Use a potato masher to ensure there are no large lumps in the mixture.

Butter two slices of bread generously on one side.

Spread the date and lychee filling lavishly on the non-buttered side of one slice.

Top with the second slice of bread, buttered side out.

Place the sandwich on a hot pan and cook for a few minutes on each side until golden brown.

For a second round, add more butter to the pan and flip the sandwich once.

Remove the sandwich from the pan and chop it up.

Plate the sandwich and garnish with pistachio flakes, almond flakes, toasted coconut, and serve with ice cream and a drizzle of syrup.

Equipment Needed

Spice Level:

Allergens