Double Ka Meetha is a sweet treat from Hydeabad Deccan. Many friends of mine Ahmed Rao, Tariq Rahim (Chacha Piyaray), Zaki uddin Qureshi (bubban) were my Class fellows at Karachi University Applied Chemistry belong to Hyderabadi community of Karachi. Dedicate goes to my these friends for this recipe. Today we are celebrating our Independence Day.
Ingredients:
Procedure:
Pakistan Zindabad
Happy Independence Day
 |
| حیدر آبادی ڈبل کا میٹھا |
- Bread Slices 8-12 nos.
- Oil for fry
- Milk full cream 1 litre
- Khoya 50g
- Sugar 1 cup
- Almonds sliced 25 nos.
- Pistachio chopped 25 nos.
- Raisin 1 tablespoon
- Cardamom green seeds 1/4 teaspoon
- Kajoo 15 nos.
- Saffron 10-15 threads
- Kewra Essence few drops
- Silver foils to decorate
Procedure:
- Prepared bread slices by trimming sides, and cutting into desired shape.
- Then fry bread slices in oil till golden. Keep aside.
- Now boil milk , adding saffron, cardamom seeds, kewra and sugar.
- Now arrange fried bread slices in a platter, pour over hot milk.
- Sprinkle and decorate with almonds, pistachio, raisin, kajoo, khoya and silver foil.
- Mouth watering and eye appealing Double Ka Meetha is ready.
- Cool and Serve.
