Double ka Meetha (Indian Bread Pudding)

By Swasthi's Recipes · 40 min

Ingredients

Instructions

1. If the bread has crusts, trim them off. Lay the slices on a wide tray.
2. Dry the bread until it is slightly dry and free of moisture: either leave it to air dry or sun dry, or toast it in an oven at 300°F (150°C) for 3 minutes per side. In an air fryer, preheat and cook at 320°F (160°C) for 1 minute. Set a wire rack over the bread.
3. Let the bread cool completely, then cut it into 2-inch pieces.
4. Heat the ghee in a small kadai. When it is medium hot, fry the bread pieces in batches until golden and crisp, without over-frying or using high heat. Move them to a cooling rack.
5. Heat 1 tablespoon of ghee and fry the nuts until light golden. If using, add the raisins and fry until plump. Move them to a plate.
6. Put the sugar, cardamom powder, saffron and water in a small pot. Stir to dissolve the sugar, bring to a rolling boil, then turn off the heat. Stir in the rose water and food colour if using, and keep the syrup warm.
7. Arrange the fried bread in one layer in a pan. Pour most of the syrup over it, keeping a little in the pot, then pour in the evaporated milk straight away.
8. Heat over medium for 2 to 3 minutes until bubbling hot, then cook on low until all the milk is absorbed and only syrup remains at the bottom, taking care not to burn it.
9. Turn off the heat, cover the pan and let the bread rest for 10 minutes.
10. Garnish with the fried nuts, khoya if using, and edible silver if you like.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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