Coconut french toast with mangoes, yoghurt and jaggery walnuts

Serves 2

Whisks together the eggs, milk and sugar. Dip the bread in this mixture making sure the eggy mixture soaks in well. Coat both sides well with the dessicated coconut.

Meanwhile heat a large non-stick frying pan and add half the oil and butter. Cooking two French toast at a time, allow to golden on both sides, over a medium to low flame. Cut on the diagonal and serve alongside the mango, a dollop of the yoghurt topped with a spoon of the saffron milk and top all with a sprinkling of the walnuts.

For the walnuts:
50g hard jaggery
Pinch of fennel seeds (optional)
Pinch of carom seeds (optional)
40g walnut halves

Pound the jaggery in a pestle and mortar to break into small pieces. Heat a non-stick frying pan, add the jaggery and stir to melt over a lowish flame. When smooth, stir in the remaining ingredients. Pour our onto greaseproof paper and separate the pieces quickly with a couple of forks. Allow to cool and harden. And roughly chop.