Hyderabadi Double Ka Meetha: A Royal Indian Bread Pudding
30 minutes
1212 reads
About Hyderabadi Double Ka Meetha: A Royal Indian Bread Pudding
Indulge in the royal flavors of Hyderabadi Double Ka Meetha, a truly decadent Indian bread pudding. Imagine crisp, golden-fried bread slices soaked in a fragrant cardamom-infused syrup, a symphony of sweet and aromatic spices.This luxurious dessert transforms simple bread into a culinary masterpiece. The rich milk syrup and the pan-fried bread create a delightful contrast of textures, further enhanced by the crunch of cashews, pistachios, and sweet raisins.Experience the magic of Double Ka Meetha, a dessert fit for royalty, and transport your taste buds to the heart of Hyderabad.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Double Ka Meetha
- 8 slices Bread crusts removed
- 1 1/4 cup Milk
- 1/2 cup Sugar
- 5 Cardamom Pods crushed
- 1 tbsp Pistachios soaked and chopped
Instructions
- In a wok or large skillet, heat the ghee over medium heat. Add the cashews and raisins. Fry until the cashews are golden brown and the raisins are plump, about 2-3 minutes. This adds a delightful crunch and sweetness to the dessert.
- Remove the fried cashews and raisins and set them aside on a plate lined with paper towels to absorb excess oil. This helps them stay crispy.
- Remove the crusts from the bread slices and cut each slice into four triangles or squares. Add the bread pieces to the same wok and fry them until golden brown on both sides, about 2-3 minutes per side. Frying the bread adds a wonderful texture and richness to the dish.
- Pour the milk into the wok with the fried bread. Stir gently to combine. The bread will start to absorb the milk, creating a custard-like base.
- Add the sugar and crushed cardamom pods to the milk mixture. Stir well and continue cooking until the sugar dissolves completely and the milk thickens slightly, about 5-7 minutes. The cardamom infuses the milk with a warm, aromatic flavor.
- Gently mash the bread pieces with the back of a spoon or spatula to break them down slightly. This helps create a smoother, more pudding-like consistency.
- Add the fried cashews to the Double Ka Meetha. Stir gently to distribute them evenly.
- Transfer the Double Ka Meetha to a serving dish. Garnish with the reserved raisins and chopped pistachios. Serve warm and enjoy!
Recipe Notes
Good To Know
- Use slightly stale bread for a firmer texture that absorbs the milk syrup without becoming overly soggy.
- For an added flavor boost, infuse the milk with a few strands of saffron and a drop of rose or kewra water.
- If you prefer a lighter version, bake or air-fry the bread slices with a light brush of ghee instead of deep-frying.
- Garnish with extra chopped nuts and edible silver leaf (varak) for a festive presentation.
- You can add orange food color with the milk.
- Adjust the sugar according to your preference.
Expert Tips
- For a richer flavor, use whole milk or a combination of milk and cream.
- Ensure the frying oil is hot enough to prevent the bread from absorbing too much oil and becoming greasy.
- Serve immediately for the best taste and texture.
Storage Instructions
- Shahi Tukda is best enjoyed fresh. Leftovers can be stored in an airtight container at room temperature for a few hours, but the texture may soften.
Related Posts You May Like
Recipe Nutrition
Calories: 1433kcalCarbohydrates: 98gProtein: 39gFat: 107gPolyunsaturated Fat: 32.1gMonounsaturated Fat: 64.2gCholesterol: 4mgFiber: 7gSugar: 50g
Saba Shaikh
Articles: 176
4 Comments
Leave a Reply
You must be logged in to post a comment.
This looks so appealing! Thanks for sharing.
Delicious
What a delicious idea! Thanks for sharing.
Looks incredible! Thanks for the details.