How to make Double Ka Meetha :

Toasting bread

1. Firstly, take 3 slices of sandwich bread (large bread) and slice them into 4    triangles or rectangles. If you want, you can remove the side crusts of the bread slices. Now, heat 2 to 3 tablespoons ghee in a tawa or pan. Place the bread slices.

2. When the base is golden, flip each one of them. Toast the bread slices in batches.

3. Toast till the second side is golden and flip again. You can even deep fry or shallow fry bread. Alternatively, you can spread ghee on bread and then toast it.

4. This way flip a couple of times till the bread is evenly crisp and golden. Add   some more ghee, if required, while toasting the bread.

    5. Remove the toasted bread pieces on a plate and keep aside.

    6. In the same tawa or pan, heat 1 teaspoon ghee. Add 8 almonds.

    7. Pan fry the almonds till they change color. Remove and keep aside.

    8. Then, add 8 cashews and 10 to 12 pistachios.

    9. Pan fry them till they become golden. Remove and keep aside.

    10. Now in a bowl, take ½ cup sweetened condensed milk.

    11. Add 1.5 cups milk.

     12. Mix very well so that condensed milk dissolves in the milk.

    13. Add ¾ teaspoon cardamom powder and 1 pinch saffron strands. Cook on low heat till the mixture becomes warm. No need to boil or heat too much Just let this mixture become warm.

    14. Remove the pan from heat or you can keep the pan on the burner and  switch off the heat.

    15. Arrange the toasted bread pieces in a layer on the milk mixture.

    16. Then, make a second layer of the toasted bread pieces.

    17. Add the fried almonds, cashews and pistachios on the bread. If using  raisins, then add once the Double Ka Meetha is done.

    18. Add 1 teaspoon rose water all over.

    19. Now, place the pan back on the stovetop.

    20. On low heat, simmer the Double Ka Meetha till the milk is absorbed by he bread pieces. Use a thick and heavy bottomed pan or else the milk can burn from the bottom. You can flip the bread pieces gently if you want, while cooking Double Ka Meetha.

    21. Once the milk is absorbed, then switch off the heat.

    22. Serve Double Ka Meetha warm or you can chill it and then serve later. It stays good in the refrigerator for a couple of days.