Double ka Meetha (sweets)

Double ka Meetha with leftover Gulab jamun syrup

Ingredients:

Sugar syrup.	¾ cup
(If not available, then mix Sugar - ½ cup and water - ¼ cup)
White Bread.	6 to 7 slices
(4-5 days old bread is better. Absorbs less oil)
Elaichi powder (Cardamom)	½ tsp
Cashew	7 to 8
Raisins.	few
Ghee	2 tsp
Milk.	½ cup (room temperature)
Red food colour (optional)
Oil for frying

Method:

1. Cut bread slices into small squares or cubes. Break cashew into small bits.
2. Heat oil in a thick bottom kadai to medium hot. Lower the flame. Fry bread cubes in batches. Fry till golden colour. Take care not to burn. Fry in low flame. Place over tissue paper. Once all bread cubes are fried keep aside.
3. Now pour sugar syrup in another thick bottom kadai and allow to boil. Or if using sugar and water (as mentioned above) place both in kadai and allow to boil stirring in between. Syrup should attain one string consistency.
4. Lower the flame and add fried bread cubes. Gently flip over the cubes so that the sugar syrup will
5. be coated well. Now add cashew bits, raisins and elaichi powder. Mix well breaking the pieces in between. Do not mash. It should be partly soft and partly crunchy.
6. Once little syrup is left, add milk and mix gently. Milk will get curdled. Now raise the flame to full. Add ghee and mix continuously till it becomes little dry as well as little wet. After cooling it will become dry. This milk appear like khoya. If you add colour (can be added while boiling sugar syrup) khoya cannot be seen visible. It’s your choice. Double ka Meetha is ready.

Tip:
I prefer little crunchy. So take care not to mash it. Keeping fried cubes over tissue paper till it cools down enhance the taste. You won’t get oil taste in the sweet. Eat as it is or with Rabri or with Ice Cream.