Double Ka Meetha/Shahi Tukda

Prep Time: 5min

Cook Time: 30min
Total Time: 35min
Yield: 4 Servings

Ingredients

5-6 White Bread Slices or Brown Bread Slices
1 Tblspn Milk Mava Powder or Khoya(Optional)
2 Cups Whole Milk (Full Fat)
1/8 Tspn Cardamom Powder (Ellachi)
1/4 Cup Sugar
1/2 Cup Water
1 Tblspn Cashew Nuts, chopped
1 Tblspn Pistachios, chopped
1 Tblspn Almonds, chopped
3 Tblspn Ghee/butter

Directions

• Heat milk in a heavy bottomed pan on a medium flame. Once it comes to a boil, reduce flame to low & cook until milk quantity reduces to half or turns thick. Stir in-between occasionally to prevent milk sticking at the bottom. Add khoya or milk mava powder(optional) & mix everything well. Cook for another 3-4 minutes. Turn off the flame & transfer to a bowl.

• Add water, sugar, cardamom powder in a sauce pan & boil over a medium flame until 1-string consistency or slightly thick. Turn off the flame & keep aside.

• Heat 1 tablespoon ghee in another pan on a medium-low flame; add cashewnuts, almonds, pistachios & saute for 1-2 minutes or untill lightly browned. Turn off the flame & keep aside.  
• Apply 2 tablespoons of ghee to bread slices & toast them in a pan over a medium flame until crispy & golden brown on both sides (note: you can also deep fry the bread slices in ghee). Toasting the bread is a much healthier method to avoid excess ghee but this method will take a bit more time to get crispy bread compared with deep fry method.

• Cut each toasted bread slice into triangle shape & dip each crispy bread pieces into prepared sugar syrup.

• Arrange bread slices on a plate & pour thickened milk over it.

• Garnish with nuts & serve at room temperature or refrigerate for 30 minutes before serving.

Note: 

• Before deep frying bread slices; place each bread slice side by side on a paper & let them dry for 1-2 hours at room temperature (this method helps bread slices to absorb less ghee ).
• Double ka meetha stays fresh for 2-3 days when refrigerated.