Recently, at a restaurant I ordered ‘Double Ka Meetha’, a Hyderabadi origin bread pudding. I have had variants of this sweet on multiple occasion. But the recent one disappointed me. I was disappointed so much that I wanted to make it satisfy my sweet craving.
I present to you, Double ka meetha or Shahi tukda or a combination of both. I have used bread and rabdi and dry fruits for garnish. This is really simple but slightly time consuming. Preparing rabdi takes time. If you have rabdi ready, all you have to do is fry the bread and assemble.
Interestingly, sometime ago, I thought that Shahi Tukda and Double ka Meetha are both same sweet dish with differen t names. But I was wrong, they have similarities but they are different. Shahi Tukda is a royal dessert of the Mughals. The sweetness level can be regulated here definitely, that’s what I did here. Also the original recipe call for deep frying the bread pieces, I chose to pan fry it. A version dips the fried bread pieces in sugar syrup, I skipped that too, but with a twist.
In a wide, thick bottomed kadai/vessel heat milk.Add sugar,condensed milk and mix well.Let the milk come to a boil.Reduce the flame and continue to heat it.Gently stick the cream layer formed to the sides of the vessel. The milk should reduce to half of its original quantity. It took about 25 minutes for me.Scrape the cream from sides of the vessel back to the reduced milk. Switch of the flame and keep aside.
Heat 1 tbsp ghee in a pan on low flame. Sprinkle sugar and let it melt.Place bread slices and fry it till golden brown.
Fry it till golden brown. In a plate, arrange the bread slices neatly.Spread warm rabdi on the bread slices.Sprinkle chopped dry fruits on top.Serve warm or chilled.
- Bread slices 4
- Milk 500 ml
- Sugar 3 tbsp
- Condensed milk 2 tbsp
- Black cardamom powder 1 tsp
- Choice of dry fruits
- Sugar syrup (optional)
- Ghee for frying
- Cut the edges of the bread and cut it to the desired shape.
- Chop dry fruits of your choice. You can lightly toast the dry fruits if you like.
- Make sugar syrup and keep aside. Use sugar and water in 1:1 proportion and cook in simmer till you get 1 string consistency.
- In a wide, thick bottomed kadai/vessel heat milk.
- Add sugar, condensed milk and mix well.
- Let the milk come to a boil.
- Reduce the flame and continue to heat it.
- Gently stick the cream layer formed to the sides of the vessel.
- The milk should reduce to half of its original quantity. It took about 25 minutes for me.
- Scrape the cream from sides of the vessel back to the reduced milk. Switch of the flame and keep aside.
- Heat 1 tbsp ghee in a pan on low flame. Sprinkle sugar and let it melt.
- Place bread slices and fry it till golden brown.
- In a plate, arrange the bread slices neatly.
- If you wish to use sugar syrup, then dip each bread slice in warm syrup and arrange in plate.
- Spread warm rabdi on the bread slices.
- Sprinkle chopped dry fruits on top.
- Serve warm or chilled.