Indian cuisine · Desserts & Sweets

Double ka Meetha

Hyderabadi bread pudding: toasted white bread slices soak in sweetened cardamom milk with saffron and nuts.

Ingredients · for 6 servings

• 8 slices white bread (stale)
• 1.2 l whole milk
• 180 g sugar
• 80 g ghee
• 1/2 tsp saffron threads
• 5 cardamom pods
• 50 g cashews
• 50 g almonds
• 40 g raisins

Instructions

1. Cut the crusts off the white bread, halve the slices diagonally and let them air-dry for 20 min.; roughly chop the cashews and almonds and crush the cardamom seeds in a mortar.
2. Reduce the whole milk uncovered in a wide pot for 25–30 min. to about two thirds, stirring regularly, then stir in sugar, saffron and cardamom and remove from the heat.
3. Heat the ghee in a pan and first toast the nuts and raisins for 1–2 min. until golden brown, then remove.
4. In the same ghee, fry the bread triangles in batches for 1–2 min. per side until crisp and golden brown, and drain briefly on paper towels.
5. Layer the bread pieces shingled in a shallow dish, pour the warm milk evenly over them and let sit at room temperature for 20 min. until the bread has soaked up almost all the milk.
6. Sprinkle with the toasted nuts and raisins and serve lukewarm or chilled straight from the dish.