Double ka Meetha is a well-known Hyderabadi dessert.
It is so named as in many regions of India, the bread was often called as Double-roti.
It is an integral part of Hyderabad's rich and traditional cuisine, and a must in any celebration, festival etc.
Quite similar to its Awadhi cousin,Shahi Tukda, the two do differ in a few key places
The key difference being that in Shahi Tukda, the rabdi is used as a topping, whereas in Double ka Meetha, the rabdi is the base in which the sweetened slices are soaked completely so that they absorb its flavours well.
To make the rabdi, take the milk in a thick bottom pan.
Place on low heat and cook till it reduces to half.
Stir and scrape the base and sides of the pan every once in a while to remove and add back the thickened milk solids
Add the condensed milk and the sugar ( optional ).
Cook further to reduce to almost ¼ of the original quantity.
Let it cool to room temperature.
Later on, chill in the fridge till serving time.
Now, remove the crust from the bread slices.
Halve / Quarter them or cut into triangles.
Deep fry in ghee / Shallow fry in a pan / Toast on tawa / Grill in the oven to deep golden brown colour.
If toasting or shallow frying on a tawa, apply 1 teaspoon ghee on each side of all the slices to get a rich flavour and taste.
To make the sugar syrup take the sugar, elaichi powder and water in a pan.
Place on low heat and cook till the sugar melts and the syrup becomes little sticky
When the slices are done, dip each in the hot syrup for a couple of minutes and then remove in a plate.
To serve, place a slice in a deep plate and pour rabdi over it so that it gets soaked completely.
Garnish with a few fried cashew nuts, almonds, raisins and pistachios.
Serve chilled.
Notes
Do not ready the slices and keep for long before serving as they will turn soggy.