Hyderabadi Double Ka Meetha

Ingredients

• 200g store-bought double ka meetha bread (or brioche), cut into 1.5cm cubes
• 400ml whole milk
• 100ml sweetened condensed milk
• 100ml evaporated milk
• 60g ghee
• 6 green cardamom pods, crushed
• 4g saffron strands
• 30g blanched almonds, sliced thin
• 20g raw pistachios, sliced thin
• 40g dates, pitted and halved
• 8g rose water

Method

1. 1
   Heat 40g ghee in large, heavy-bottomed skillet over medium heat; add bread cubes in single layer.
2. 2
   Toast bread 6–8 minutes, stirring occasionally, until golden brown and beginning to crisp—transfer to paper towels.
3. 3
   Pour whole milk into saucepan; heat to 75°C.
4. 4
   Bloom saffron in warm milk 3 minutes; stir in condensed milk and evaporated milk.
5. 5
   In same skillet, warm remaining 20g ghee over medium heat; add cardamom pods and bloom 45 seconds.
6. 6
   Return toasted bread cubes to skillet; pour milk mixture over bread, reduce to low heat, and simmer 8 minutes until bread absorbs liquid and becomes custard-like—do not boil.
7. 7
   Fold in almonds, pistachios, and dates; drizzle with rose water and stir gently once.
8. 8
   Transfer to serving bowl; serve warm with additional pistachios scattered on top.