Peshwari naan

Ingredients

• 80g fine unsweetened desiccated coconut (if you can't find fine, blitz in a small food processor until fine)
• 3 tbsp double cream (or vegan alternative)
• 1½ tbsp sultanas, roughly chopped
• 1½ tbsp ground unsalted, unroasted almonds
• ¾ tbsp ground unsalted, unroasted pistachios
• ¾ tbsp ground unsalted, unroasted cashew nuts
• 2½ tbsp thick honey or golden syrup
• 4 green cardamom pods, bashed and seeds finely ground
• pinch ground clove (optional)
• pinch of saffron
• 330g self-raising flour, plus extra for dusting
• 1 tsp baking powder
• ½ tbsp brown sugar or ground or grated jaggery (if using a block)
• 1 tbsp melted ghee (or ½ tbsp sunflower oil mixed with ½ tbsp melted unsalted butter)
• 2 tbsp Greek yogurt (or vegan alternative)
• 1 tbsp chopped pistachios
• 1 tbsp warm milk mixed with 1 tsp rosewater
• 1 tbsp melted ghee
• 1 tbsp flaked almonds
• 1 tbsp crystallised rose petals (optional)

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