With its sophisticated and subtle use of spices, vegetables, fruits and grains, Indian cuisine is undeniably one of the world’s diverse food. And this includes their dessert section. That’s why my friends, who are half bakers, and I sometimes choose their style when it comes to cooking and baking our dishes. And now, I’m so happy to share the recipe of one of the Indian dessert that we made – double ka meetha, an Indian bread pudding. However, note that this is not the authentic Indian way of making double ka meetha. I changed some ways and ingredients that will suit my country’s setting.
1. Prepare all the ingredients needed. This includes bread slices, almond and cashew nuts, condensed milk, milk, butter and cinnamon.
2. In India, they toast or deep fry the bread but here, I’m going to grill it through waffle maker. Therefore, after heating the electric grill, spread some butter so the bread won’t stick. Butter is my alternative for Indian ghee.
3. Then place slices of bread and another small amount of butter on top to give it a little flavor and cook it.
4. After the bread slices were heated, slice them in half forming triangles.
5. Set them aside.
6. Khoa, a dairy product used in Indian cuisine, is rare here in the Philippines so I just made my own version of rabadi mixture. So I first boiled a cup of milk.
7. Sprinkle a quarter teaspoon of cinnamon powder, instead of cardamom powder.
8. And lastly, added condensed milk as a replacement for the Indian sugar syrup.
9. When the milk mixture is done, pour it on the bread slices.
10. Drizzle the nuts.
11.Your Double Ka Meetha or Indian bread pudding is now done and ready to be eaten.