Double ka Meetha

Name: Double ka Meetha
Total time: 6000 s
Yield: 6-serving
Cuisine: Indian
Ingredients: 1500 Millilitres Milk; 10 strands Saffron - 12; 200 Grams Sugar; 2 Cups Water; Oil for frying; 1 pods cardomon essence / powder / crushed Teaspoon; 3 Bread Slices

Teena Mathew @cook_7798492

Bangalore

Double ka meetha is a dessert of Hyderabad and made from hot crisp fried roundels of bread, soaked in saffron and cardamom-flavoured syrup, topped with cream.

Teena Mathew @cook_7798492

Bangalore

Double ka meetha is a dessert of Hyderabad and made from hot crisp fried roundels of bread, soaked in saffron and cardamom-flavoured syrup, topped with cream.

Saved

Ingredients

100 mins

6-serving

1500 MillilitresMilk
10 strandsSaffron - 12
200 GramsSugar
2 CupsWater
Oil for frying
1 podscardomon essence / powder / crushed Teaspoon
3Bread Slices

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Steps

100 mins

1

Mix 150 gm of sugar and water in a saucepan. Boil on low heat until it form a thick syrup. Keep aside
2

Pour the milk into a non stick thick bottomed skillet. Add the saffron strands and the remaining 50 gm of sugar. On low heat reduce the milk to a little less than half the volume
3

Add 1 teaspoon of Cardamom essence and boil for about a minute on low flame. Alternatively if using cardamom powder add 1 teaspoon to the milk. If using pods, crush the pods and add to the reduced milk.
4

Cut three bread slices diagonally to create triangle shaped pieces. Fry the bread pieces until slightly golden brown.
5

Immerse the bread pieces one at a time into the sugar syrup. Leave each piece in the sugar syrup for about 10 - 15 seconds.
6

Pour the reduced milk containing saffron and cardamom on to each bread slice.
7

Optional - Garnish with pistachios and almonds. Chill in refrigerator.