Authentic Hyderabadi Double Ka Meetha with Warm Saffron Rabri
Indulge in this royal Hyderabadi bread pudding fried to golden perfection and soaked in rich, aromatic sugar syrup. Topped with nuts and served alongside thick, saffron-infused sweetened milk, it is a truly decadent dessert experience.
50min
Total Time
4
Servings
Hyderabadi
Cuisine
Recipe
1
Heat ghee in a wide pan and deep-fry the bread triangles until they turn crisp and golden brown on both sides. Drain on paper towels.
2
In a separate saucepan, combine sugar and water to make a single-string sugar syrup. Add half of the crushed cardamom and a few strands of saffron.
3
Dip the fried bread slices briefly into the warm sugar syrup so they absorb the sweetness without becoming soggy, then arrange them on a serving platter.
4
For the rabri, bring the full-fat milk to a boil in a heavy-bottomed pan, then simmer and reduce it to half its volume while scraping the sides.
5
Stir the condensed milk, remaining cardamom, and saffron into the reduced milk until thick and creamy.
6
Pour the warm saffron rabri generously over the soaked bread slices.
7
Garnish with chopped almonds and pistachios, and serve warm.
Ingredients
6 slices of white bread, edges trimmed and cut into triangles
1 cup ghee for frying
1 cup sugar
1/2 cup water
4 green cardamom pods, crushed
A generous pinch of saffron strands
2 cups full-fat milk
2 tablespoons condensed milk
1 tablespoon mixed chopped almonds and pistachios
1 silver foil (optional)
*This AI-generated recipe may contain inaccuracies.