Double Ka Meetha / Hyderabadi Sweet

Attention - Calorie Bomb! Double Ka Meetha shoots your sugar level to the moon. Nevertheless, it is so tasty, unforgettable and brings you the sweet taste of Hyderabad. My husbands birthday is coming up so I took the chance to make one of his favorite sweet.

Ingredients:

6 Toast Bread Slices, cut into triangular shape, cut the boarders

1.5 dl of Milk

a pinch of Safron

1/2 Teaspoon Rosewater Essence (can be bought at Indian shop) 

6 Tablespoons of Sugar

100g of Mawa crumbled (Khowa - can be bought at Indian shop or made by yourself - recipe to follow)

2 Teaspoons Cardamom powder

1 Teaspoon Onion Seeds / Khironji

8 cashew nuts, chopped

 Ghee (clarified butter)

Ghee / clarified butter

Cardamom and Khironji/Onion Seeds

Preparation:

Cut the boarders of the bread and cut diagonally so that you get 2 pieces of each slice

Heat Ghee in a frying pan and fry the bread on both sides until brown and crisp. Once fried, let them cool down. Keep the slices in a tray.

Frying the bread - it should become more brown then above

Heat the milk with 5 Tablespoons of Sugar, Rose Water Essence and the Saffron in a pan. Stir until milk becomes boils. Take it off the flame and let it cool down a bit. Then pour the milk over the bread slices and let them soak in the milk.

Milk with Saffron, Rose Essence and Sugar

Take again the pan (the one you used for the milk) and heat the cream with 1 Tablespoon of Sugar. Just when it starts boiling, take it off the flame and keep aside. Let it cool for some time.

Now put the bread slices on a nice plate.

Use again the frying pan and heat some Ghee, put the crumbled Mawa, Onion Seeds, Cardamom powder and 1 Tablespoon of sugar. Spread this mixture over the bread.

Mawa, Cardamom, Sugar and Onion Seeds

Take the cream (which should be cooled down a bit by now) and  pour over the bread. Spread the chopped cashew nuts. Put the whole desert in the fridge. 

 

To be put in fridge to settle and thicken at least 2-3 hours

The cream should thicken after some time and it is ready to eat!

Enjoy