Hyderabadi Double Ka Meetha (Bread Pudding)
A rich and aromatic Hyderabadi dessert made from fried bread slices soaked in a saffron-infused milk and sugar syrup, garnished with dry fruits. This luscious bread pudding offers a perfect balance of sweetness and nuttiness, cherished as a traditional festive treat.
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Ingredients
- 8 sliceswhite bread slices
slightly stale or fresh bread, crusts removed
- 4 tablespoonsghee
- 1 literwhole milk
- 200 gramssugar
- 10 strandssaffron strands
- 2 tablespoonswarm milk
for soaking saffron
- 4 podscardamom pods
crushed
- 30 gramschopped almonds
- 30 gramschopped cashews
- 15 gramschopped pistachios
- 1 tablespoonthinly sliced rose petals
optional, for garnish
Instructions
Remove crusts from the bread slices and cut each slice into rectangles or squares about 2x3 inches.
Heat the ghee in a large frying pan over medium heat. Fry the bread pieces until golden brown on both sides. Remove and drain on paper towels.
Soak the saffron strands in 2 tablespoons of warm milk for 10 minutes to release their color and flavor.
In a heavy-bottomed pan, bring the whole milk to a gentle boil. Add the crushed cardamom pods and simmer on low heat until the milk is reduced to about half, stirring occasionally to prevent scorching. This should take about 20-25 minutes.
Add sugar and the saffron-infused milk to the reduced milk. Stir well to dissolve the sugar completely and continue simmering for another 5 minutes. Remove from heat.
In a serving dish or shallow bowl, arrange the fried bread pieces evenly.
Pour the hot milk and sugar mixture over the bread slices, allowing them to soak and soften for about 10-15 minutes.
Garnish with chopped almonds, cashews, pistachios, and optionally rose petals.
Serve warm or chilled as a delightful dessert.
