Friday, June 4, 2010
Coconut Milk Toast
Syrup on top of it is my addition.You can have it as it is without syrup, but add more sugar when you are making the toast.
White bread slices-10
Coconut milk-100 ml
Whole milk-50 ml
Cardamom powder-1 tsp
Turmeric powder-1/2 tsp
Ghee or butter enough to grease the pan
For the syrup:
Black Jaggery-1 tbsp
Fresh Grated coconut-3 tsp
Beat together egg, coconut milk, whole milk, sugar, cardamom powder and turmeric powder in a bowl. Dip the bread slices in the egg mixture and place it in a hot non stick pan, leave ghee or butter around the edges of the bread. Cook for 2 minutes on one side on medium heat, turn it to the other side and cook for another 2 minutes are slightly brown on top.
To make the syrup, heat a non stick pan, add ghee, jaggery and coconut. Add about 1 to 2 tbsp of water and heat gently on medium to low heat.Keep stirring and when it becomes syrupy and starts boiling, remove it from flame and pour it on top of the arranged bread slices.
This recipe goes to the event Global Kadai- Indianized French Toast hosted by Priya's Easy N Tasty Recipes started by Cilantro.