hyderabadi double ka meetha recipe

firstly, in a large nonstick pan heat thick cows or buffaloes milk.

stir occasionally making sure the milk doesn’t stick to bottom of vessel and get to a boil.

furthermore add 1 cup of condensed milk. add more condensed milk, if you looking for too sweet rabdi.

stir well and get the milk to boil.

also reduce the flame to medium. and once a layer of cream is formed over the milk, stick it to sides of vessel.

make sure to stir from bottom of vessel so that milk doesn’t burn

further, get the milk to boil again

1. and repeat the gathering of cream to sides of kadai for atleast 3 -5 times or till milk reduces to one-third.

add cardamom powder and saffron milk.

give a good mix and get the milk again to boil.

also scrape off the collected cream from sides. and give a good stir.

furthermore, simmer for 2 minutes and rabdi / rabri is ready.

firstly, in a kadai add in ½ cup sugar and ½ cup water.

also add in few saffron threads.

stir and dissolve the sugar completely.

further boil for 3 minutes or till sugar syrup thickens

firstly, cut the sides of bread and cut them into triangle.

fry the bread slices in hot ghee till the bread turns golden brown

fry the bread both the sides till they turn golden brown.

furthermore, in a plate, pour in ½ cup of prepared rabri.

and place in fried bread slices

finally, garnish with few chopped nuts and serve shahi tukda