How to make it in 3 simple steps: Prepare custard slurry: Whisk 2 tbsp custard powder into ½ cup milk until smooth. Soak the bread: Gently toast or fry 4 slices in 2 tbsp ghee until golden, then arrange in a shallow pan. Cook & finish: Combine 2 cups milk, saffron strands and ½ cup (or more) condensed milk in a saucepan, bring to a simmer. Pour custard slurry in, stir until it thickens. Pour the hot custard over the bread, let it soak for a minute, then garnish with chopped pistachios.
