Simple Date and Lychee Stuffed Toast Recipe

Sugar syrup

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1. Prepare a sugar syrup and add dried rose petals for fragrance.
2. Add a few strands of saffron, a pinch of nutmeg and a bit of cardamom powder as well.
3. Let that boil and cook till the colour of the saffron seeps through. 

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The date and lychee filling

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1. Pour some water in a pan and add the seedless dates along with lychees (you can use them fresh instead of canned, if available).

4. Cook it down to a nice and smooth paste.
5. Add vanilla extract and crushed cardamom pods for an even enhanced flavour.
6. Stir occasionally while it cooks, for at least 15 minutes.
7. Remove in a bowl and use a potato masher to mash it evenly.

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Making the sandwich:

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1. Take two slices of Britannia bread and butter it well.
2. Flip it over and on the non–buttered side, add a spoonful of the cooked date and lychee filling.
3. Cover it with another slice of bread and apply butter at the top as well.

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Assemble

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1. Place it on a hot pan and let it cook for a few minutes on each side till it turns golden
2. Add a few spoons of the sugar syrup to the sandwich and remove from the pan as soon as the syrup is well absorbed.
3. Chop it up, plate and garnish with some pistachio, almond and coconut flakes.
4. Serve it best with vanilla ice cream, rose petals and drizzled sugar syrup.

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