Double Ka Meetha Hyderabadi Bread Pudding

Method

1. 1

   Make the reduced milk (rabdi): Bring 750 ml full-fat milk to a boil in a wide pot. Reduce heat to medium. Cook stirring every 3 minutes for 30 to 35 minutes until the milk reduces to about 400 ml and becomes noticeably thick. Add sugar, saffron milk and cardamom. Stir. Remove from heat. Keep warm.

2. 2

   Make the sugar syrup: Combine 1/2 cup sugar with 1/2 cup water in a small pan. Heat stirring until sugar dissolves. Bring to a boil. Add cardamom powder. Keep warm.

3. 3

   Cut the bread: Cut each bread slice diagonally into 2 triangles. If using fresh bread, leave it out for 30 minutes to dry slightly — slightly dry bread fries better and absorbs milk without becoming soggy.

4. 4

   Fry the bread: Heat enough ghee in a flat pan to come 1 cm up the sides of the bread — this is shallow frying. Heat on medium. Place bread triangles in the ghee. Fry 1 to 2 minutes on each side until deep golden on both sides. The bread should be very crispy. Remove and drain on paper towels.

5. 5

   Soak bread in sugar syrup: While still hot, dip each fried bread triangle in the warm sugar syrup for 30 seconds on each side. The bread will absorb the syrup and become slightly moist while remaining crispy at the core.

6. 6

   Fry the raisins: In the remaining ghee in the pan, fry the raisins for 30 seconds until they puff up. Remove immediately and keep for garnish.

7. 7

   Arrange the bread in a baking dish: Place the syrup-soaked fried bread triangles in a single layer in a wide baking dish or a large plate.

8. 8

   Pour the warm reduced milk over the bread: Spoon the warm saffron-scented reduced milk generously over the bread triangles. The milk should cover the bread and pool around the edges.

9. 9

   Add garnishes: Scatter fried raisins, sliced almonds and pistachio over the top. Press gently so they sit on the bread.

10. 10

    Rest and serve: Let the assembled double ka meetha rest for 10 minutes — the bread absorbs the milk slightly during resting. Serve warm. Or refrigerate for 2 hours and serve cold — the chilled version is equally popular.

11. 11

    Note: Double Ka Meetha gets its name from the Hyderabadi nickname for bread — double roti (double bread, because loaves have two halves). Meetha means sweet. It is the signature dessert of Hyderabad and is made for Eid ul-Fitr and Eid ul-Adha celebrations. Every Hyderabadi wedding includes double ka meetha as the dessert course. A very similar preparation in Punjab is called Shahi Tukda, reflecting the shared Mughal culinary heritage.