Hyderabadi recipes have its roots in very well known Mughlai cuisine. One such delicious recipe from it is double ka meetha, a crisp bread pieces soaked in saffron and cardamom flavored milk rabri. It is very easy to prepare with simple ingredients like bread, milk, cream and sugar. The use of saffron and cardamom adds a nice flavor, aroma and color to its overall appeal.
2 cups Full Fat Milk
1/4 teaspoon Cardamom Powder (Elaichi)
4-5 Saffron Strands(kesar)
1/4 cup Sugar
1/2 cup Water
6 Brown Bread or White Bread slices
Ghee (clarified butter), for shallow frying
1 tablespoon chopped Cashew nuts
1/2 tablespoon Raisins
1 tablespoon sliced Almonds
Heat milk on medium flame in another small size non-stick or heavy based pan.
When it starts to boil, reduce flame to low and cook until milk quantity is reduced to half (around 1 cup) and turns thick. Stir in between occasionally to prevent sticking. Add saffron strands and cardamom powder and mix well. Remove it from flame and keep aside. Transfer it to bowl and cool it at room temperature. Place it in refrigerator until required.
Take water and sugar in a pan to prepare sugar syrup.
Boil it over low flame until slightly thick and sticky or slightly 1-string consistency syrup for approx. 5-6 minutes. Stir in between occasionally. Turn off flame and set it aside.
Remove edges of bread slices and cut each slice into 2 triangles. Note: Do not cut bread slices into triangles if you are using the third option in next step.
Now make the breads crispy. To make them crispy, you can deep fry, shallow fry or toast them. Use any one of the following three methods.
Deep Fry Breads
– Heat ghee in a deep pan over medium heat. When it is hot enough to deep fry, add bread pieces and fry them until crispy and turn golden brown on both sides. Remove excess ghee by placing deep fried breads on a paper napkin.
Shallow Fry Breads
– Brush bread pieces with ghee and toast on medium heat in non-stick pan or tava until crispy and golden brown on both sides. This method will take longer time to crisp the bread compared with deep-frying method. However, it is a much healthier method to avoid excess ghee.
Toast the Breads
Toast bread slices in toaster, apply ghee with brush over both sides of each slice and then cut into triangles.
In this recipe, bread is shallow fried to reduce the calorie of the dish.
Dip each crispy bread pieces into prepared sugar syrup.
Arrange them in a deep serving plate.
Pour thickened milk (prepared in step-2) over it. Garnish double ka meetha with almonds, raisins and cashew nuts. Serve it at room temperature or place it in refrigerator for 30 minutes to chill before serving.
Tips and Variations:
– You can cut off the edges of bread slices if desired but it does not make much difference after frying them.
– Roast dry fruits in ghee for a minute before garnishing for crispy taste.
– Prepare double ka meeta within few minutes by following the recipe of shahi tukda with condensed milk.
Taste: Sweet and creamy
Serving Ideas: Serve double ka meetha as a dessert.