Step-by-Step Instructions

1. 1.Prepare Sugar Syrup

   Add 1 cup sugar and 1 cup water to a saucepan. Add 2 opened green cardamoms. Stir until the sugar dissolves completely. Add 1 tsp lemon juice, mix, and turn off the flame. Set aside.

2. 2.Prepare Stuffing

   In a red bowl, combine 1/2 cup desiccated coconut, 4 tbsp milk powder, 4 tbsp powdered sugar, 4 tbsp chopped mixed nuts, and 1/2 tsp cardamom powder. Add 5-6 tbsp fresh balai (or cream) to the mixture. Mix all ingredients thoroughly until a sticky mixture forms. Set aside.

3. 3.Prepare Bread Slices

   Take fresh bread slices and trim off all the edges using scissors. Flatten each bread slice using a rolling pin, applying pressure to ensure no holes remain and the slice is thin and flat. Using a round cookie cutter, cut out circular shapes from the flattened bread slices. Ensure the circles are free of holes.

4. 4.Assemble the Bread Dessert

   Place about 1 to 1.5 tsp of the prepared stuffing in the center of each round bread piece. Apply a little water with your finger around the edges of the bread circle. Fold the bread circle in half to form a half-moon shape, pressing the edges firmly to seal them completely. Ensure the stuffing remains in the center to prevent it from coming out during frying.

5. 5.Fry the Bread Desserts

   Heat oil in a frying pan until hot. Carefully place the stuffed bread pieces into the hot oil. Fry for 1 to 1.5 minutes on each side until they turn a beautiful brownish-golden color. Remove the fried bread pieces from the oil.

6. 6.Soak in Sugar Syrup

   Transfer the prepared sugar syrup to a wider, open pan. Place the fried bread pieces into the sugar syrup. Turn on the flame and gently heat the syrup with the bread for about 2 minutes, flipping once to ensure both sides soak well. After 2 minutes, turn off the flame. The bread should have absorbed the syrup.

7. 7.Serve and Garnish

   Remove the bread desserts from the syrup and arrange them on a white serving dish. Pour additional sugar syrup over the arranged bread desserts. Drizzle whip cream (or well-beaten fresh balai) in a decorative pattern over each piece. Garnish with chopped pistachios. Serve hot or at room temperature.