Double Ka Mitha

Name: How to cook Double Ka Mitha - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4 servings
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Double Ka Mitha

#GA4 #week13 #hyderabadi #makhana #recipe100 Hyderabadi Double Ka Meetha. Here's my style 😊. I use Condensed milk and do not use sugar as my son loves it this way, this time I have added Makhana also in it. The North India version is the Shahi Tukda with a slight difference. Whats in a name just relish the dessert 😋

Ingredient

Food ration :

3-4 servings

Cooking time :

30 minutes

Bread slices / Double Roti slices

3 tbsp

Ghee

4 cups

Fullcream Milk

3-4 tbsps

Condensed milk

generous pinch of Saffron

10 gms

or Half a cup Makhana/ Lotus seed / Foxnut

1/4 tsp

Rose flavour

Cooking instructions

* Step 1

Chop the Makhanas. Cut the bread into half, triangle or into four, and fry it in ghee till it's golden brown in color.

* Step 2

Once done keep it in a serving tray/ platter (ready to pour the milk when it's prepared.)

* Step 3

Meanwhile start Boiling the milk with saffron and the chopped makhana....let it simmer on medium to low heat, adjust accordingly, stirring frequently, and scraping the side of the pan..when it thickens and reduces by almost 50% and makhana also gets cooked. Almost after 15 minutes or so, add the condensed milk and cook again till it thickens a bit - Rabdi consistency may be for 5 minutes or so. Add the Cardamom powder and the Rose Flavour too. (You can use rose water too.)

* Step 4

Once done, pour the warm thickened milk on the fried bread with the help of a ladle and garnish it with Pistachios slivers and dried Rose petals (you can use almond slivers and edible silver leaf too). Serve it warm. I love it warm or at room temperature.