Double Ka Meetha Recipe: A Luxurious Indian Bread Pudding
50 minutes
1307 reads
About Double Ka Meetha Recipe: A Luxurious Indian Bread Pudding
Indulge in the decadent delight of Double Ka Meetha, a classic South Indian bread pudding. This recipe transforms humble bread slices into a rich, melt-in-your-mouth dessert, perfect for special occasions or a luxurious end to any meal. The crispy, golden-fried bread soaks up a fragrant cardamom-infused sugar syrup, creating a delightful textural contrast.The star of the show is the creamy rabri, a slow-cooked condensed milk mixture that adds a layer of irresistible richness. This recipe provides a step-by-step guide to achieving the perfect balance of textures and flavors, resulting in a Double Ka Meetha that's both elegant and satisfying.Whether served warm or chilled, this iconic dessert is sure to impress your family and guests. Get ready to experience the magic of Double Ka Meetha!
Stop Thinking About What to Cook Every Day
Healthy Eating, Kids Tiffin, PCOS and Weight loss meals, all planned out for you. Just follow the plan and cook. From ₹299.
Recipe Time & More
Prep25 minutes
Cook25 minutes
Total50 minutes
Ingredients
For the Sugar Syrup
- 1 cup Sugar
- 1 cup Water
- 1/4 tsp Cardamom Powder elaichi
- 1.5 strands Saffron Strands
Instructions
Prepare the Bread
- Cut the crusts off the bread slices and cut each slice into halves.
- Heat the clarified butter in a non-stick pan over medium heat.
- Carefully fry the bread slices until they are golden brown and crispy on both sides. Remove and set aside.
Make the Sugar Syrup
- In a saucepan, combine the sugar and water. Bring to a simmer over medium heat, stirring until the sugar dissolves completely.
- Continue to simmer for 8-10 minutes, or until the syrup slightly thickens and reaches a light syrup consistency.
- Stir in the saffron strands and cardamom powder. Remove from heat and set aside.
Prepare the Rabri
- In a heavy-bottomed saucepan, heat the milk over medium heat.
- Bring the milk to a gentle simmer, then reduce the heat to low.
- Add the mawa (khoya) and sugar. Stir continuously until the mawa is completely melted and the mixture begins to thicken.
- Simmer gently for 15-20 minutes, or until the rabri reaches a thick, creamy consistency, stirring frequently to prevent sticking.
- Stir in the saffron strands. Remove from heat and set aside.
Assemble the Double Ka Meetha
- Soak the fried bread slices in the warm sugar syrup for a few minutes, ensuring they are well-coated.
- Arrange the soaked bread slices in individual serving bowls or a larger dish.
- Pour the warm rabri generously over the bread slices.
- Garnish with chopped cashews and raisins.
- Allow the Double Ka Meetha to rest for at least an hour before serving to allow the flavors to meld.
Recipe Notes
Expert Tips for the Perfect Double Ka Meetha
- For a richer flavor, use high-quality ghee (clarified butter).
- Don't overcrowd the pan when frying the bread slices. Fry in batches to ensure even browning.
- If using ricotta instead of mawa, reduce the cooking time for the rabri to prevent curdling.
- For an extra special touch, add a pinch of rosewater or a few drops of orange blossom water to the sugar syrup or rabri.
Related Posts You May Like
Recipe Nutrition
Calories: 522kcalCarbohydrates: 60gProtein: 3gFat: 32gPolyunsaturated Fat: 9.6gMonounsaturated Fat: 19.2gCholesterol: 3mgSugar: 59g
muktisahay
Articles: 212
3 Comments
Leave a Reply
You must be logged in to post a comment.
This is so tempting! Thank you.
I’m thrilled to try this recipe!
This looks so inviting! Thank you.