Double Ka Meetha is a Indian style bread pudding. It is the kind of dessert you want to make for the festive celebration. Double Ka Meetha has a mouth melting texture, sweet tempting aroma, and it is the perfect Indian dessert for large gatherings.
The name Double Ka Meetha comes from the local dialect word “Double Roti” which refers to milk bread or Western-style bread. The reason it is called double roti is it swells up to almost double its original size after baking.
Maybe somehow the word about the British bread pudding reached the royal Nizam kitchen and some talented chef created the iconic Indian style pudding – Double Ka Meetha.
The ghee and the milk for my double ka meetha come straight from the Whyte Farms . Spread over 25 acres of land on the border of Rajasthan, this beautiful farm is able to keep more than 500 cows.
A haven for cattle at its luxurious best. At the Whyte Farms, cows are neither ties down nor caged. They are free to graze, admire, moonwalk, and enjoy their day at the farm. After all, it’s the happy cows that give the best quality milk.
And the good news is the produce of Whyte Farms is free of any insecticide, pesticide or chemicals. In fact, they use the most advanced technology to milk the cows.
The fresh milk then passes through the PHE pipelines and its chilled to 4-degree Celsius immediately. The process preserves the milk and keeps the nutrients of the milk intact. Most of the farms in India don’t have this technology yet making the Whyte Farms a pioneer in the industry.
This festive season I am sticking to Whyte Farms milk and ghee to prepare deliciously safe and unadulterated dishes for my family. And why not? Because they deliver each product with great care at your doorstep. So all of you have to do is list down your milk requirement for the festive season, punch your order and then prepare your favorite desserts without worrying about the quality of the milk.
Dairy is the lifeline of an everyday Indian meal. It is high time we start embracing initiatives like the Whyte Farms to promote the quality dairy products. And so no to synthetic and adultered milk products forever.
I am taking a pledge this festive season to spread the organic goodness with the Whyte Farms. Hope you too, join us in this good cause!
More Indian Dessert Recipes For You:
Baked Shahi Tukda
Khoya Gulab Jamun
Homemade Jalebi
Besan Laddo
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.
Ingredients
- ▢ 6-8 slices sandwich bread white/brown
- ▢ ¼ Cup Whyte Farms Ghee
- ▢ 1 litre Whyte Frams Milk
- ▢ ¼ teaspoon saffron
- ▢ ¼ tablespoon rose water
- ▢ 1 teaspoon cardamom powder
- ▢ ⅓ Cup granulated white sugar or to taste
- ▢ 2 tablespoon sliced almonds
- ▢ 2 tablespoon sliced unsalted pistachio
- ▢ 2 tablespoon golden raisins
Instructions
- Cut each bread slice diagonally into two equal size triangles.
- Heat ghee in a frying pan.
- Fry sliced nuts and raisins for few seconds and then transfer to a bowl.
- In the same ghee, fry the bread slices till they turn golden and crispy from both the sides.
- Transfer the fried bread slices to a plate. Set aside till required.
- Soak saffron strands in 2 tablespoon milk and rose water. Stir nicely and set aside.
- Heat milk in a heavy bottom pan. Add cardamom powder and stir to combine.
- Allow the milk to simmer over low heat till reduces almost half the original amount. Keep stirring at regular intervals while the milk is simmering.
- Now add the soaked saffron, sugar and rose water in the milk. Stir to mix nicely.
- Simmer the milk for 5 more minutes and then turn off the heat.”,”Brush a baking tray with a teaspoon of ghee.
- Preheat the oven at 180-degree celsius.
- Arrange the bread slices in the tray.
- Pour the milk over the bread slices. Sprinkle roasted nuts.”,”Cover the baking tray with an aluminum foil.
- Bake in the preheated oven for 20 minutes or till the liquids almost dry up.”,”Serve Double Ka Meetha warm.
Recipe Notes:
Nutrition
Thank our friends at Whyte Farms for sponsoring this post, and making sure we always eat the best of farm-fresh produce.
We follow a strict NO SPAM Policy
Double Ka Meetha (Indian Bread Pudding)
Equipment
- Saucepan
- Baking Sheet
Ingredients
- 6-8 slices sandwich bread white/brown
- ¼ Cup Whyte Farms Ghee
- 1 litre Whyte Frams Milk
- ¼ teaspoon saffron
- ¼ tablespoon rose water
- 1 teaspoon cardamom powder
- ⅓ Cup granulated white sugar or to taste
- 2 tablespoon sliced almonds
- 2 tablespoon sliced unsalted pistachio
- 2 tablespoon golden raisins
Instructions
- Cut each bread slice diagonally into two equal size triangles.
- Heat ghee in a frying pan.
- Fry sliced nuts and raisins for few seconds and then transfer to a bowl.
- In the same ghee, fry the bread slices till they turn golden and crispy from both the sides.
- Transfer the fried bread slices to a plate. Set aside till required.
- Soak saffron strands in 2 tablespoon milk and rose water. Stir nicely and set aside.
- Heat milk in a heavy bottom pan. Add cardamom powder and stir to combine.
- Allow the milk to simmer over low heat till reduces almost half the original amount. Keep stirring at regular intervals while the milk is simmering.
- Now add the soaked saffron, sugar and rose water in the milk. Stir to mix nicely.
- Simmer the milk for 5 more minutes and then turn off the heat.",“Brush a baking tray with a teaspoon of ghee.
- Preheat the oven at 180-degree celsius.
- Arrange the bread slices in the tray.
- Pour the milk over the bread slices. Sprinkle roasted nuts.”,“Cover the baking tray with an aluminum foil.
- Bake in the preheated oven for 20 minutes or till the liquids almost dry up.”,“Serve Double Ka Meetha warm.
Notes
Nutrition
If you love little spiced up flavors then you’ll surely get mad over this Prawn Masala. Serve it with a crispy, flaky whole wheat paratha and you are all set for a gratifying meal. This South Indian style Prawn Masala has a finger-licking good punch and you’ll be surprised to know to gets ready real quick.
The beauty of prawns is they take bare minimum time to get cooked. And I love such ingredients. Put them into the pan and by the time you are done checking messages on the phone, they are cooked.
This Prawn Masala Recipe is definitely not one of those serious type curries. This is pretty much the opposite end of the spectrum – so quick and simple to make. If you follow my recipe directions exactly, this honestly takes 30 minutes to make.
Unlike the South, it is tough to get hold of fresh seafood in Delhi. So for this recipe, I have used the best available frozen prawns. Hence, I escaped from the effort of peeling, cleaning, and deveining the prawns.
How to defrost the frozen prawns? Soak them in the warm water for 5 – 10 minutes. Drain, pat dry and then use them as the recipe suggests.
Prawn Masala is one of those recipes I include in my Chettinad inspired Sunday lunch menu along with – Chicken Chettinad , Tomato Garlic Rasam , Steamed Rice, Papadam, and Lachha Paratha. Such a blissful combination of flavors!
The best part about spending a few years in South India is the local flavors have grown within me. And now I love them to the core.
More Prawn Recipes For You:
Tandoori Prawn Skewers
Chettinad Prawn Masala
Prawn Mango Salad
Shrimp Quinoa Stir Fry
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.
Ingredients
- ▢ 500 gram medium size prawns
- ▢ 1 large-size onion fine chopped
- ▢ 1 Cup tomato puree
- ▢ 2 – 3 dry red chillies
- ▢ 1 teaspoon turmeric powder
- ▢ 1 tablespoon red chilli powder
- ▢ 1 teaspoon ginger-garlic paste
- ▢ Salt to taste
- ▢ 4 tablespoon cooking oil
Instructions
- Wash, peel, clean and deveined the prawns. If possible, use the pre – cleaned prawns.
- Heat oil in a heavy bottom kadhai.
- Add the dry red chillies and saute for a second.
- Next add the chopped onion and fry till it turns brown in color.
- Add the spices, ginger garlic paste and continue to fry the masala for 2 – 3 minutes.
- Pour the tomato puree and stir to combine.
- Season with salt ad fry the masala till the oil separates from it. This might take 5 – 10 minutes.
- Add the cleaned prawns and mix gently to coat with the masala.
- Cook the prawns for 5 – 10 minutes in the masala or till they are done. Make sure not to over-cook the prawns. Turn off the heat.
- Garnish the Prawn Masala with fresh coriander.
- Serve Prawn Masala with khasta paratha.
Nutrition
We follow a strict NO SPAM Policy
