Bread: 1(whole)
Sugar: 500gm
Cashew, padam and pista: 1½ cup
Rose water: 1tbsp
Lemon juice: 2tsp
Water: 1½ cup
Method:
Buy the bread from the bakery one day before making. Slice off the crust and let it dry out. Slice the bread into thick slices. Put the bread into a clean fry pan or pot to cook with the syrup later.
To Make Syrup:
Put the sugar in a non-stick pan. Let it melt and caramelize until golden brown - do not stir, shake the pan to distribute the sugar evenly. Add the cold water to the melted sugar by pouring it carefully into the side of the pan (caution: avoid the steam). Let it bubble in the pan to a thickened syrup. Pour the syrup over the bread in the fry pan. Cook on a low heat till the syrup is absorbed into the bread. Remove from heat and let cool. Put the syrupy bread in a serving plate and sprinkle the bread with rose water. Spread a layer of nuts over the bread and cover it with another layer of bread. For the topping, smooth another layer of nuts over the top and leave it to settle in the refrigerator for a minimum of 30 mins. Serve well chilled.