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…

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Double Ka Meetha

Ingredients:

• 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

Preparation:

• 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.