Double Ka Meetha is one of the traditional Hyderabadi desserts from Mughlai cuisine family. It is an immensely rich sweet for special occasions. It also called as Dabal Ka Meetha
Ingridents 10 Bread Slices
5 tsp Ghee
10 Cashwenut
10 Almond (Badam)
10 Raisins
10 Raisins
1 tsp Cardamom\Yalakai Powder
1 1/2 cup Milk
1 1/2 cup Sugar
Pinch of Saffron Preparation
Soak almonds in warm water for some time and peel off the skin.
Roughly chop the almonds and pistachios.
Roughly chop the almonds and pistachios.
Remove the hard crust of the bread slices and cut them into halves diagonally.
Heat half a tbsp of ghee in a wide pan, arrange couple of the bread slices.
Fry for few seconds and turn on other side to let the bread slices soak all the ghee in the pan. Now fry on medium high flame till bread slices turn dark golden brown on both sides. Remove the fried bread onto a plate.
Pour another half a tbsp of ghee in the pan and repeat the same with remaining bread slices.
Alternatively, deep fry the sliced bread in enough ghee till dark golden brown.
Heat half a tbsp of ghee in a wide pan, arrange couple of the bread slices.
Fry for few seconds and turn on other side to let the bread slices soak all the ghee in the pan. Now fry on medium high flame till bread slices turn dark golden brown on both sides. Remove the fried bread onto a plate.
Pour another half a tbsp of ghee in the pan and repeat the same with remaining bread slices.
Alternatively, deep fry the sliced bread in enough ghee till dark golden brown.
Bring a cup of water to boil in a sauce pot, add sugar, half of saffron, half of cardamom powder.
Let the sugar melt and the syrup thicken a bit (around 8 minutes).
Remove the thick sugar syrup from heat.
Dip each slice of fried bread in sugar syrup and remove onto a bowl.
Let the sugar melt and the syrup thicken a bit (around 8 minutes).
Remove the thick sugar syrup from heat.
Dip each slice of fried bread in sugar syrup and remove onto a bowl.
Bring milk to boil in a heavy bottomed wide pan.
Reduce the heat to medium and let the milk reduce its quantity to half.
Stir in remaining cardamom powder, remaining saffron threads and reduce the heat to low.
Slowly arrange the bread slices in to the thickened milk.
Cook the bread slices in milk for a minute or remove the pot immediately from heat.
Garnish the prepared bread sweet with chopped pistachios and almonds.
Serve double ka meeta hot or chilled.
Reduce the heat to medium and let the milk reduce its quantity to half.
Stir in remaining cardamom powder, remaining saffron threads and reduce the heat to low.
Slowly arrange the bread slices in to the thickened milk.
Cook the bread slices in milk for a minute or remove the pot immediately from heat.
Garnish the prepared bread sweet with chopped pistachios and almonds.
Serve double ka meeta hot or chilled.
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