One of my friends, in USA, prepares this recipe, in the traditional method. Regular Double ka Meeta is prepared using Deep Fried Bread. But I prepared it using Rusk. Not much difference in taste.
Total cooking time is under 10 minutes. Time may vary depending upon the quantity of milk used.
INGREDIENTS:-
Rusk - 15 nos. (any brand)
Milk - 200 ml ( 1 cup)
Water - 200 ml ( 1 cup)
Sugar - 100 gms ( or 1/2 cup)
Ghee - 3 tsp
Cashews, Almonds sliced - 3 tbsp
Saffron Strings - 4 nos.
Cardamom powder - 1 tsp
METHOD:-
Use the same cup for all measurings.
(1) Break the Rusk into pieces. Set aside. Soak saffron strings in a teaspoon of water and set aside.
(2) Boil water and milk in a pan. When it starts to boil add sugar. Stir till the sugar dissolves. Add the Rusk pieces to the boiling milk and soaked saffron strings. Mix together. When the milk is fully absorbed, switch off the flame.
(3) Heat ghee in a kadai, add sliced cashews and badams. Fry till it turns golden brown. Pour this to the rusk mixture. Mix well.
(4) Simple and easy double-ka-meeta is ready...
Total cooking time is under 10 minutes. Time may vary depending upon the quantity of milk used.
 |
| DOUBLE - KA - MEETA |
INGREDIENTS:-Rusk - 15 nos. (any brand)
Milk - 200 ml ( 1 cup)
Water - 200 ml ( 1 cup)
Sugar - 100 gms ( or 1/2 cup)
Ghee - 3 tsp
Cashews, Almonds sliced - 3 tbsp
Saffron Strings - 4 nos.
Cardamom powder - 1 tsp
METHOD:-
Use the same cup for all measurings.
(1) Break the Rusk into pieces. Set aside. Soak saffron strings in a teaspoon of water and set aside.
(2) Boil water and milk in a pan. When it starts to boil add sugar. Stir till the sugar dissolves. Add the Rusk pieces to the boiling milk and soaked saffron strings. Mix together. When the milk is fully absorbed, switch off the flame.
(3) Heat ghee in a kadai, add sliced cashews and badams. Fry till it turns golden brown. Pour this to the rusk mixture. Mix well.
(4) Simple and easy double-ka-meeta is ready...
No comments:
Post a Comment