Double Ka Meetha

备料

配料

做法

分步操作

1. 1

   First, prepare the rabri (thickened milk). In a heavy-bottomed pan, bring the milk to a boil over medium-high heat, then reduce the heat to low and simmer.

   约 5分钟

2. 2

   Continue simmering, stirring occasionally and scraping down the sides of the pan, until the milk has reduced by about half and thickened. This will take approximately 20-25 minutes.

   约 25分钟

3. 3

   Stir in the rabri sugar, cardamom powder, and saffron. Cook for another 2-3 minutes until the sugar dissolves. Remove from heat and let it cool completely.

   约 3分钟

   烹饪提示： The rabri will thicken further as it cools.

4. 4

   While the rabri cools, prepare the sugar syrup. In a separate saucepan, combine the syrup sugar, water, cardamom pods, and saffron. Bring to a boil, then reduce to a simmer and cook for 5 minutes until slightly thickened but still pourable.

   约 7分钟

   烹饪提示： You are looking for a sticky, thin syrup, not a thick one. A 1-string consistency is ideal.

5. 5

   Remove the cardamom pods from the syrup and set the syrup aside.

   约 1分钟

6. 6

   Cut each slice of bread into two triangles. Heat the ghee in a large pan or skillet over medium heat.

   约 2分钟

7. 7

   Fry the bread triangles in batches until golden brown and crisp on both sides. Drain them on paper towels to remove excess ghee.

   约 10分钟

   烹饪提示： Ensure the ghee is hot enough for quick frying to prevent the bread from becoming greasy.

8. 8

   While the fried bread is still warm, dip each piece quickly into the prepared sugar syrup, ensuring both sides are coated. Do not soak for too long, or the bread will become soggy.

   约 5分钟

9. 9

   Arrange a layer of the syrup-soaked bread in a serving dish. Pour half of the cooled rabri evenly over the bread layer.

   约 3分钟

10. 10

    Repeat with another layer of bread and the remaining rabri. Garnish with slivered almonds and chopped pistachios.

    约 2分钟

11. 11

    Allow the Double ka Meetha to rest in the refrigerator for at least 15 minutes before serving for the flavors to meld and the dessert to set.