This recipe is a gift of the Mughals to the Indians and is called by different names in different parts of India. This recipe has a strong Hydrabadi influence, where it is called "Double Ka Meetha", which means sweet made from bread because bread in India is also referred to as "Double Roti". If we talk about the influence from Lucknow, it was called "Balai Ka Tukda", and the Hydrabadi one is made in water and sugar syrup, whereas the Lucknowi one is made in milk and sugar syrup. If you have time and want to gulp down something really relishing, you should definitely try this one.
The key ingredients for this dish are patience and commitment. The rest can be bought online or from your nearest supermarket.
Preparation time - 10 mins
Cooking time 45-60 mins
Serves - 4
Ingredients
For Milk Syrup
Milk - 2 cups
Sugar - 2 cups
Saffron - 6-7 strands
Cardamom pods - 3-4 crushed
For Bread
Bread - 7-8 slices
Ghee - 300ml
For Rabdi
Remailing Milk from Milk Syrup
Milk - 1 cup
Saffron 2-3 strands
Condensed Milk - 1/2 cup(optional)
For Garnishing
Almonds - 5-6 Finely chopped
Pistachios - 5-6 Finely chopped
Raisins - 5-6 Finely chopped
Cashews - 5-6 Finely chopped
Apple - 1 Finely chopped (optional)
Procedure
Cut off the crust of the bread and slice it diagonally into triangles.
Meanwhile, add milk, sugar, saffron, cardamom pods to a pot, and heat it on a medium flame for 15-20 minutes.
Heat ghee on a medium flame in a pan and fry the bread slices until both sides are brown.
Take the bread out and set it aside on a paper towel.
Then dip the slices of bread in the milk syrup till both the sides are coated well and take in out in a dish Bowl.
In the same pot, add milk, saffron, condensed milk, and keep it stirring till you get a thick consistency.
Let it cool down and then spoon it over the bread.
Garnish with almonds, pistachios, raisins, cashews, and apple slices.
Allow it to cool a bit more before serving.