Double ka meetha, perfect & tasty!

When you comprehend the fundamentals of cooking, it can be such a releasing and compensating experience to produce a just scrumptious meal or baked product. The smells in your house as well as the faces of individuals who you share it with are invaluable. We wish this Double ka meetha dish will give you some idea for you to end up being an amazing chef.

The Hyderabadi Double Ka Meetha is a traditional Hyderabadi dessert prepared with bread, which derives its name from 'Double Roti', a term used for bread during the British era. Garnish double ka meetha with almonds, raisins and cashew nuts. Tips and Variations Enjoy the famous double ka meetha recipe from Hyderabadi cuisines today.

Prepare uncut bread loaf.
Prepare khoya.
Use sugar (or more depending on your level of sweetness).
You need to prepare milk.
You need to prepare Pure ghee for frying.
You need to prepare cardamom powder.
You need water.
Provide dry fruit.
Provide saffron.

Short Tips:

Sometimes all the dish needs is a squeeze of lemon to require it to the next level. To get most of the juice out of citrus, roll it on a cutting board before slicing in.

Slice the bread, cut each slice into diagonals i.e., 4 pieces of each slice..
In a pan heat the ghee and deep fry the bread to golden brown in colour. Drain on a tissue paper and then arrange them in a lagaan or a wide mouthed vessel. Keep aside..
In a pan, add the water and the sugar and keep stirring it, till you get a syrup of one thread consistency. Add the cardamom powder to it, mix it well and then pour it over the fried bread pieces, such that they are soaked in the syrup and the syrup gets absorbed..
In a fry pan, heat some ghee and fry the dry fruits..
Sprinkle the fried fry fruits to the bread mixture..
Then boil the milk in a heavy bottomed pan on low heat, once boiled, add in the mashed khoya to it and keep stirring, till the milk becomes thick. Add in a pinch of saffron and mix well. Take it off the heat, when the milk has become Rabdi like..
Pour this over the bread mixture, mix it a lil and leave it aside for about 15-20 mins, until the Rabdi is also absorbed by the fried bread..
Serve it hot and enjoy..

The name Double Ka Meetha comes from the local dialect word "Double Roti" which refers to milk bread or Western-style bread. The reason it is called double roti is it swells up to almost double its. Double ka meetha is usually served hot but I love mine chilled. Go with what your heart says, I say. This is a great recipe idea for Diwali sweets this year especially since you can make this in advance.

Take these Double ka meetha recipe concepts as well as utilize them as well as maybe even experiment while you go to it. The cooking area is a fantastic location to attempt new things with the right assistance.

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