Double ka meeta is a famous Hyderabadi sweet made from fried bread. Bread slices are deep fried in ghee and dipped in thick sugar syrup. Then these bread is either cooked in reduced milk or layered with reduced milk. Double ka meeta is generally garnished with chopped nuts and silver warq.
Makes: 3 Servings of Double Ka Meeta.
White Bread Slices 8
Milk 2 Cups
Sugar 1 Cup
Green Cardamom 2
Saffron Threads a Pinch
Ghee 2 tbsps
Method of preparation:
Soak almonds in warm water for some time and peel off the skin.
Roughly chop almonds and pistachios.
Lightly bruise the green cardamom to let all the black seeds come out.
Thoroughly powder the black seeds inside the cardamom using a pestle or spice grinder.
Remove the hard crust of the bread slices and cut them into halves diagonally.
Heat half a tbsp of ghee in a wide pan, arrange couple of the bread slices.
Fry for few seconds and turn on other side to let the bread slices soak all the ghee in the pan.
Now fry on medium high flame till bread slices turn dark golden brown on both sides.
Remove the fried bread onto a plate.
Pour another half a tbsp of ghee in the pan and repeat the same with remaining bread slices.
Alternatively, deep fry the sliced bread in enough ghee till dark golden brown.
Bring a cup of water to boil in a sauce pot, add sugar, half of saffron, half of cardamom powder.
Let the sugar melt and the syrup thicken a bit (around 8 minutes).
Remove the thick sugar syrup from heat.
Dip each slice of fried bread in sugar syrup and remove onto a bowl.
Bring milk to boil in a heavy bottomed wide pan.
Reduce the heat to medium and let the milk reduce its quantity to half.
Stir in remaining cardamom powder, remaining saffron threads and reduce the heat to low.
Slowly arrange the bread slices in to the thickened milk.
Cook the bread slices in milk for a minute or remove the pot immediately from heat.
Garnish the prepared bread sweet with chopped pistachios and almonds.
Serve double ka meeta hot or chilled.
Notes:Make sure the bread slices are fried well before adding to sugar syrup.
Suggestions: If the bread soaks lots of ghee, leave the bread slices in open air to let the bread slices dry a bit. Cooking after the bread is soaked in reduced milk breaks the milk which is intended. Make sure not to overcook it.
Variations: Condensed milk, khoya can also be added to boiling milk for richness. Edible silver foil is also used as a garnish. Shahi Tukre ( much richer version of double ka meeta).
Other Names:Double Ka Meeta, Shahi Tukra, Shahi Tukre.