Double Ka Meetha is one among the most familiar Hyderabadi Cuisine, which is a must in their weddings and most of the occasions. This is my first try towards Double Ka Meetha, as RAMZAAN special. Let me share the recipe…
For my other dessert recipes, click here.
Double Ka Meetha
- Bread slices – 8 nos
- Milk – ½ litre
- Sugar – 8 tbsp
- Cashew nuts – 10 nos
- Raisins – 10 nos
- Almonds / Badam – 5 nos
- Pista / Pistachios – 6 nos
- Saffron – few strands
- Clarified butter / Ghee – 5 tbsp.
Thicken Milk mixture
Bread slices getting roasted
Bread slices getting dipped in sugar syrup
Double Ka Meetha
- Boil 2 to 3 cups of water in a bowl, add in the almonds/badam and pista and cook for few mins or until the skin of the nuts oozes. Remove from fire, bring it room temperature. Remove the skin and keep it aside.
- Boil the milk in a heavy bottomed sauce pan, add in 5 tbsp of sugar, stir well to get dissolved.
- Sprinkle cardamom powder and keep cooking the milk in medium flame, until the milk reduces to ¼ th, original portion.
- Meanwhile, prepare sugar syrup – by boiling water along with sugar, cook until the syrup thickens.
- Take the bread slices and halve them to triangle shape.
- Heat a tbsp. of ghee/clarified butter in a pan, add in the bread slices one by one and continue frying on both sides until it turns golden brown or dark brown.
- Remove from fire, dip the bread slices in the sugar syrup and transfer it to a plate.
- Finely chop the badam/almonds and pista, keep it aside.
- Roast cashew nuts and raisins in ghee, until they turn golden brown and keep it aside.
- Arrange the bread slices as you desire, pour in the milk mixture over the bread.
- Sprinkle the chopped almonds/badam and pista all over the bread and then sprinkle the fried cashew nuts and raisins with few strands of saffron.
Serve hot or chilled or at room temperature.
Gateau is a rich cake, with layers of cream or fruit. Gateau can be prepared with biscuits, cakes, breads… I thought of attempting it with bread.
One of the heavenly dessert from my kitchen. Not only me also kids and hubby loved it to the core. Also I would say it has different taste when served at room temperature and refrigerated. I would prefer the refrigerated one.
It was simple, easy and needs few ingredients. Anyone can make, even the kids. Also I would say it’s going to be the healthiest one because of the fruits and cheese in it. Let us move on to the recipe…
Do check out my other desserts in this link: https://madraasi.com/recipes/desserts/
Taking this to Fiesta Friday #109 hosted by Angie@thenovicegarderner.
- Bread slices – 4 nos
- Banana – 1 no
- Hershey’s syrup (chocolate) – 2 tbsp
- Hershey’s syrup (strawberry) – 1 ½ tbsp.
- Cream cheese – 4 tbsp
- Cashewnuts – 10 nos
- Walnuts – 10 nos
- Badam / Almonds – 10 nos
- Sugar – 1 ½ tsp
- Butter – 1 tbsp.
Mashed banana with sugar
With hersey’s syrup (strawberry)
tasted bread layered with banana and sprinkled with ground nuts mixture
Layered with cream cheese
- Heat a tsp of butter in a non-stick tawa, toast the bread slices, sprinkle butter on the sides.
- Swap the sides of the bread and cook until they start turning golden brown.
- Take cashew nuts, walnuts, badam/almonds in a mixier and pulse them to a coarse powder.
- Transfer it to a bowl and keep it aside.
- Peel and chop the banana to small pieces, transfer it to a bowl and mash the banana’s using spoon or hands (be sure no lumps should be formed).
- Heat a pan, add in the mashed banana along with a tsp of sugar and pour hershey’s syrup (strawberry).
- Cook until it thickens and starts leaving the sides or for 7 mins.
- Transfer it to a bowl.
- Take out the sides of the toasted butter, cut each and every slices to two equal halves.
- Add a tsp of banana mixture, spread it over the bread.
- Sprinkle the ground nuts to the top of the banana mixture.
- Add in ½ tsp of cream cheese over the nuts and spread them slightly.
- Drizzle hershey’s syrup (chocolate) and refrigerate for 30 mins.
Serve chilled or at room temperature.
Note: You can prepare this with any fruits of your flavor or you can also combine fruits of your choice. Instead of bread, you can also prepare with biscuits, rusks.
Frequently I use to prepare French toast, as per my kids demand. But I thought of trying out a spicy toast, and that resulted in this Masala Toast. Goes out well for breakfast, tea time snack or dinner. You can accompany this Masala toast with any chutney, I have accompanied it with Coriander chutney.
A very simple, easy, healthy and also it can be made in minutes. Let us move on to the recipe…
Yippe, its’ Friday and I am taking it to Fiesta Friday 104 hosted by Angie@thenovicegarderener.
- Eggs – 4 nos
- Bread Slices – 10 nos
- Chili powder – ½ tsp
- Cumin powder – ¼ tsp
- Milk – 2 tbsp
- Garam Masala or Curry Masala – ½ tsp
- Coriander leaves – 3 stalks
- Salt to taste
- Oil – 3 tbsp.
Egg with milk and spice powders
With coriander leaves
Bread getting dipped in the egg mixture
- Break the eggs in a wide mouth bowl.
- Clean and finely chop the coriander leaves. Keep it aside.
- Pour in the milk and beat the egg-milk mixture until fluffy.
- Add in the chili powder, cumin powder, curry masala, coriander leaves and salt.
- Beat well, so that all these gets blend well (no lumps should be formed).
- Heat tsp of oil in tawa, dip the bread to the egg mixture by swapping the sides.
- Gently place the bread slices over the tawa and drizzle little oil around the bread slices.
- Swap the sides and cook, until it turns golden brown.
- Remove from fire.
Serve hot with any chutney.