Double ka Meetha
fried bread soaked in saffron milk and cardamom syrup, the wedding-feast pudding
Allergens in Double ka Meetha: milk, gluten, tree nuts.
Ingredients
Quantities for 6.
- 8 slices, white sandwich, crusts off, halved diagonally Breadday-old bread fries crisper
- 6 tbsp, for frying Ghee
- 700ml, full fat Milk
- 180g Sugar
- 150ml Water
- 80g, grated Khoyaoptional
- 3 tbsp Condensed Milkin place of khoya if you cannot get itoptional
- 6, seeds crushed Cardamom
- a large pinch, soaked in 2 tbsp warm milk Saffron
- 2 tbsp, slivered Almonds
- 2 tbsp, halved Cashew
- 1 tbsp, slivered Pistachiosoptional
- 2 tbsp Raisinsoptional
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Leave the bread slices out uncovered for a few hours, or overnight, so they dry a little. Fresh soft bread soaks up ghee and turns greasy.
- Soak the saffron in warm milk for 15 minutes.
- Have the milk reduction, the syrup and the fried bread all ready before you assemble; the bread should meet them warm.
Method
- Boil the milk in a heavy pan and simmer on low for 20 minutes, stirring often, until reduced to about 450ml and noticeably thickened.Scrape the base every couple of minutes. Reducing milk catches easily.
- Stir the khoya, or the condensed milk, into the reduced milk along with half the saffron milk. Take off the heat.
- In a separate pan, dissolve the sugar in the water and boil 5 minutes to a thin one-string syrup, then add the crushed cardamom and the rest of the saffron milk.
- Heat the ghee in a kadhai and fry the nuts and raisins briefly until golden. Remove and set aside.
- Fry the bread triangles in the same ghee over medium heat, a few at a time, for about 2 minutes a side until evenly deep golden and crisp right through.Fry them properly crisp. Limp bread disintegrates the moment the milk hits it.
- Drain the fried bread on a rack for a minute so the surface ghee runs off.
- Dip each piece into the warm syrup for 5 seconds only, then arrange in a single overlapping layer in a serving dish.Five seconds, no more. Longer and the bread collapses.
- Pour the warm thickened milk evenly over the bread and leave it to soak for 15 minutes.
- Scatter the fried nuts and raisins over the top and serve warm or at room temperature.
Storage
Keeps 2 days refrigerated, covered. The bread softens further overnight, which many people prefer; warm portions for 20 seconds in a low oven, or serve cold.
Nutrition Low estimate
One serving of Double ka Meetha (220 g) is about 477 calories, or 217 calories per 100 g.
Medium protein: 11 g a serving, 9% of the calories
| Per serving220 g | Per 100 g | |
|---|---|---|
| Calories | 477 kcal | 217 kcal |
| Protein | 10.6 g | 5 g |
| Carbohydrate | 52.2 g | 24 g |
| of which sugars | 49.2 g | 22 g |
| Fibre | 1.2 g | 1 g |
| Fat | 26.7 g | 12 g |
| of which saturated | 13.5 g | 6 g |
| of which unsaturated | 11.4 g | 5 g |
Syrup left in the bowl, or batter that yields more than the stated servings, means the real figures are likely lower. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · No onion no garlic recipes · Hyderabadi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.