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.
Banana Halwa is my all-time favorite from my childhood, as its one of Tuticorin Special (my hometown) durning Chirstmas but that halwa has a slight change (colour, taste and aroma) from this one, hope will find it the secret and update it soon.
Also I would say that there is everything special in this Halwa as my bestie prepares this every time for me and now it’s my hubby who prepared this Halwa, just like that I was mentioning him the quantity and texture ;P. Let us move on to the recipe…
Do check out my other Deepavali/Diwali recipes in this link: https://madraasi.com/2015/11/03/deepavali-diwali-sweets-and-savories/ and other halwa recipes in this link: https://madraasi.com/recipes/desserts/.
- Banana (Morris) – 7 nos (Ripe)
- Sugar – 6 tbsps
- Cardamom powder – ½ tsp
- Ghee/Clarified butter – 8 tbsps.
Making of Banana Halwa –
- Banana should be fully ripen or even over ripen bananas are ok.
- Peel and mash the bananas with your hands or masher (be sure no lumps should be).
- Grease a tray with a tsp of ghee/clarified butter and keep it aside.
- Take this mashed bananas in a wide mouth non-stick kadai, and start stirring.
- Add in the sugar and start stirring continuously, until it thickens.
- Pour in the ghee/clarified butter little by little for every 3 mins along the sides and start stirring continuously. Halwa starts changing brown in colour.
- Keep on stirring (else lumps would be formed), until the halwa release the ghee/clarified butter along the sides and comes to the rolling consistency.
- Transfer the halwa to the greased tray and level it with a spoon. Leave it aside for 20 mins, let it get set.
- After 20 mins, slice the halwa into pieces with a knife and remove it from the tray.
Store it in an air-tight container, so that it stays fresh for a week time. Also you bet that no one will keep it for a week time, as it would get over with minutes :).
With ghee/clarified butter
Colour getting changed
Getting levelled in a greased tray
In a greased tray