Weekend again, and my sweet tooth is again on a role. This time I was inclined to the Hyderabadi cusines as the options for this particular type of dishes are unlimited. But what attracted me is the simplicity and the authenticity which is present in the dish.
Hyderabadi recipes have it’s roots in very well known Mughlai cusines. Double ka meetha is a crisp bread pieces soaked in saffron and cardamom flavoured milk rabri.
2 cups full fat milk, 1/4 teaspoon cardamom powder, 4-5 saffron strands, 1/4 cup sugar / milkmaid , 1/2 cup water, 6 brown or white bread slices, ghee, chopped almonds, cashew nuts, rasins and pista.
Heat milk on a large container in high flame. When it starts to boil, we need to stir it constantly so that it does not sticks at the base. We need to boil the milk until the quantity is reduced to half. Add the milkmaid or sugar which ever is feasible to the milk and stir more so that it comes to give a thicker surface and look as well. Add saffron and cardamom powder and mix well. Transfer to a container and cool it at room temperature. Rabri is prepared!
In another pan add sugar and water which gives a sugar syrup. Boil it until 1 string consistency syrup is prepared. Stir it occasionally and turn off the flame and set it aside.
Remove edges of the bread slices and cut each one into 2 triangles.
Now on another pan fry the bread with ghee and give them a crisp appearance.
Add these breads into a large plate and pour in the sugar syrup in it. Cool it in a refrigerator for 15-20 minutes.
Take a plate and serve the breads. Add the hot rabri on each slices alike applying butter on a bread. Garnish them with almond, cashew and rasins and your Double ka meetha is ready to serve!
Enjoy the dish and don’t forget to provide your valuable feedback, till them happy eating folks! 😀