Double ka Meetha has its roots in Mughlai cuisine but is now an essential specialty of Hyderabadi cuisine. The delicious crisp bread soaked in flavored milk dessert recipe, is easy to make and has a very unique flavor and aroma of saffron and cardamom. It is made in Hyderabadi households on special occasions and is also served at weddings. The popular Mughlai dessert
Shahi Tukda is very similar to this dish but has a few variations. Bread is popularly referred to as ‘Double roti’ in Hyderabad, hence the name Double ka Meetha.
There are many ways to make this dessert and one of them is mentioned below. Have a great time making this awesome dessert and enjoy!!!!
|Brown Bread or White Bread slices||6|
|Full Fat Milk||2 cups|
|Saffron (Zaffraan/ kesar)||4-5 Strands|
|Evaporated Milk||I cup|
|Cardamom Powder (Elaichi)||1/4 teaspoon|
|Ghee (clarified butter)||Adequate for shallow frying|
|Almonds sliced||1 tablespoon|
|Cashew nuts chopped||1 tablespoon|
Neatly quarter the bread into triangles. You may choose to cut out the edges of the bread but leaving it on also makes no difference. Next add some ghee in a non-stick pan and shallow fry the bread slices till they turn golden brown in color on both sides. In a separate pan, boil sugar and water to make thick sugar syrup. Add the cardamom powder into the syrup. Now mix the milk and the evaporated milk together in a pan and simmer it a little after adding some saffron strands to it. In the next stage, take an oven-proof deep dish and arrange all the bread slices in it. This dish can double up as later as the serving dish too. Now tip the sugar syrup over all the bread slices. Similarly, pour the milk mixture over the bread. Roast the nuts in a little bit of ghee. Add the nuts and a few saffron strands to garnish the bread. Bake this dish in a 180 c preheated oven for around 5-7 minutes. The top layer should be well baked. Stick it in the fridge for 30 minutes and serve. You can also serve it warm. It tastes equally good.
Note: To quicken up the process, you can skip the sugar syrup and directly add sugar and cardamom powder to the milk. Just make sure the milk is thick.