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Double Ka Meetha
Double Ka Meetha is a decadent Indian dessert that hails from the royal kitchens of Hyderabad, often considered a sweet tribute to the culinary sophistication of Mughal cuisine. This luxurious dish features crispy fried bread soaked in a rich milk syrup infused with saffron and cardamom, creating a heavenly blend of flavors and textures. Topped with an array of fried dry fruits, Double Ka Meetha is not just a dessert; it's a celebration of taste and tradition, perfect for festive occasions or a special family gathering.
Ingredients
- Saffron strands
- a pinch
- Cardamom powder
- 1 teaspoon
- Raisins
- 1/4 cup
- Almonds
- 1/4 cup, sliced
- Cashews
- 1/4 cup, chopped
- Ghee
- 1/2 cup, for frying
- Sugar
- 3/4 cup
- Milk
- 4 cups
- Bread slices
- 6-8 slices, preferably thick-cut
Instructions
- Begin by cutting the bread slices into quarters or triangles, as per your preference.
- Heat ghee in a pan over medium heat and fry the bread pieces until they are golden brown and crispy on both sides. Remove them and drain on paper towels to absorb excess ghee.
- In a separate saucepan, bring the milk to a boil. Once boiling, reduce the heat and add the sugar, stirring until dissolved. Then add the cardamom powder and saffron strands, allowing the mixture to simmer gently for about 5 minutes.
- Carefully add the fried bread slices to the milk mixture, ensuring they are well-coated. Let them simmer in the milk for about 5-7 minutes, allowing the bread to soak up the sweet, fragrant liquid.
- In the meantime, in a small pan, heat a tablespoon of ghee and fry the raisins, almonds, and cashews until golden and fragrant. Set aside a few for garnishing later.
- Add the fried dry fruits to the milk and bread mixture, stirring gently to combine. Allow the entire mixture to cook for an additional 3-5 minutes until the milk is slightly reduced and creamy.
- Serve the Double Ka Meetha hot in a decorative bowl, garnished with the reserved fried dry fruits for an elegant touch.
Tips
- For a twist, add a splash of rose water or kewra essence to the milk for an aromatic touch.
- You can use leftover bread or even brioche for an extra rich flavor.
- Serve with a scoop of vanilla ice cream for a delightful contrast of temperatures.
Dietary Information
Servings: 6 Dish Type: Dessert Prep Time: 15 minutes Cook Time: 30 minutes Calories: 450 Fat: 25g Carbs: 55g Protein: 10g Sodium: 150mg Sugar: 35g
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