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Fruit Cake | eggless fruit cake recipe

Eggless Fruit cake is a bakery-style occasional cake mixed with tutti frutti, chopped almonds, cashew nuts and pistachio to make extra flavorful and without an oven. Perfect and every bite you can taste the nuts, decorate with cherries and just enjoy this fruit cake. The step by step photo procedure with detailed video recipe.

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Mild-Un-Nabi special Kheer puri, Swiss roll cake, Plain egg sponge cake

 In this fruit cake there is no alcohol, no oven, no egg. It has lots of what I consider the best part of a fruit cake. you don’t have to wait weeks to enjoy this sponge cake, as it can be eaten the same day it’s baked. This is one cake that is so good that it begs to be made all year, not just during the Christmas season. So stock up eggless fruit cake.

7 Special Cakes without oven:

  1.  Sponge Vanilla Cake
  2. plain egg sponge cake
  3. Eggless wheat cake
  4.  Mug cake/Cup cake
  5. Just 3 ingredients Chocolate cake
  6. Swiss roll cake/jam roll cake

Fruit cake that has been dipped in sugar syrup and buttermilk. This process gives a smooth texture, a very sweet taste, with a firm and slightly chewy texture.  I’ve used nuts, tutti frutti you could also use other raisins, berries, dried apricots and all other dried fruits in its place. Serving cake on the same day benefits better and the flavour mingles on the next day also.

32 Collection of Indian sweetsSpecial desserts  Halwa Puri Eid special, Dum ke Semiya, Rasgulla

Tips to make a perfect fruit cake:

  1. This is eggless fruit cake you can replace 2 eggs instead of buttermilk.
  2. If you add more cocoa powder need to add extra sugar powder for a good taste.
  3. I have added nuts you can also add raisins, dries apricot, berries or all other dried fruits.
  4. In oven can bake at 160C for 45-55 minutes.
  5. Cool completely and then shift into a plate otherwise the cake will break.

Sugar-free laddu recipes:

Fruit cake recipe video:

Fruit cake recipe card:

Fruit Cake | eggless fruit cake recipe
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
 

Eggless Fruit cake is a bakery-style occasional cake mixed with tutti frutti, chopped almonds, cashew nuts and pistachio to make extra flavorful and without an oven.

Course: Dessert, Snack
Cuisine: Indian
Keyword: eggless fruit cake, fruit cake, fruit cake recipe, new year, new year special cake
Servings: 4
Ingredients
Fruit cake recipe ingredients:
  • sugar – 1 cup
  • cinnamon (chakka) – 2 small sticks
  • cardamom(elachi) – 1
  • butter milk – 3/4 glass
  • lemon juice – 1 spoon
  • plain flour(maida) – 1 1/2 cup
  • cocoa powder – 2 spoons
  • baking powder – 1/2 spoon
  • baking soda – 1/4 spoon
  • salt – 4 pinches
  • tutti frutti – 1/4 cup
  • chopped almonsa(badam) – 1/4 cup
  • chopped cashew nuts – 1/4 cup
  • chopped pistachio – 1/4 cup
  • oil/butter – 1/2 cup
For dusting:
  • oil – 1/4 spoon
  • plain flour – 1 spoon
For topping:
  • tutti frutti -1 spoon
  • cashew nuts – 7
  • almonds – 4
  • Pistachio – 4
For decoration:
  • tutti frutti – 1 spoon
  • cherries – 6
Instructions
 Procedure for fruit cake recipe:
Preheating the pan:
  1. Heat a pan over low flame add salt or sand.

  2. Place the stand or ring cutter or any other object, just to elevate height.

  3. Close the lid and preheat the pan for 10 minutes.

Dust cake tin with flour:
  1. Take the cake tin or cake mould apply a spoon of oil

  2. Dust with a spoon of flour and remove the excess flour.

Blending sugar, cardamom and cinnamon:
  1. Take a blender add a cup of sugar, 2 small cinnamon sticks and one cardamom.

  2. Blend to a fine powder and set aside.

Making batter:
  1. Take a bowl add sugar powder and 3/4 glass of buttermilk mix well.

  2. Add a spoon of lemon juice/vinegar mix well.

  3. Sieve 1 1/2 cup of plain flour(maida), 2 spoons od cocoa powder, 1/2 spoon baking powder, 1/4 spoon baking soda and 4 pinches of salt.

  4. Mix well without lumps and make a smooth batter.

  5. Add 1/4 cup of tuttu frutti, 1/4 cup of chopped almonds, 1/4 cup of cashew nuts and 1/4 cup of pistachio.

  6. Add 1/4 cup of oil/butter mix well.

  7. The Batter is ready. Transfer into the cake tin.

  8. Pat the tin twice to remove air bubbles.

How to bake the cake without an oven:
  1. Place the cake tin in a preheated pan or oven.

  2. Top with tutti frutti, cashew nuts, almonds and pistachio.

  3. Cover the lid and cook for 45-55 minutes.

  4. Insert the toothpick and check whether it is clear or not.

  5. Switch off the fire. Let it cool completely.

  6. Clear the sides with the help of knife.

  7. Transfer into a plate. Cut into slices and enjoy the cake.

Print Recipe

Step by step procedure for fruit cake recipe:

Preheating the pan:

Heat a pan over low flame add salt or sand. Place the stand or ring cutter or any other object, just to elevate height. Close the lid and preheat the pan for 10 minutes.

Dust cake tin with flour:

Take the cake tin or cake mould apply a spoon of oil Dust with a spoon of flour and remove the excess flour.

Blending sugar, cardamom and cinnamon:

Take a blender add a cup of sugar, 2 small cinnamon sticks and one cardamom. Blend to a fine powder and set aside.

Making batter:

Take a bowl add sugar powder and 3/4 glass of buttermilk. These is eggless fruit cake can replace 2 eggs instead of buttermilk.

Mix well until sugar melts. Add a spoon of lemon juice/vinegar.

Sieve 1 1/2 cup of plain flour(maida), 2 spoons of cocoa powder.

And also 1/2 spoon baking powder, 1/4 spoon baking soda and 4 pinches of salt.

Mix well without lumps and make a smooth batter.

Add 1/4 cup of tutti Frutti, 1/4 cup of chopped almonds, 1/4 cup of cashew nuts and 1/4 cup of pistachio.

Add 1/4 cup of oil/butter mix well.

The Batter is ready to transfer into the cake tin. Pat the tin twice to remove air bubbles.

How to bake the cake without an oven:

Place the cake tin in a preheated pan or oven. Top with tutti frutti, cashew nuts, almonds and pistachio.

Cover the lid and cook for 45-55 minutes or in oven can bake at 160C for 45-55 minutes. Insert the toothpick and check whether it is clear or not.

Switch off the fire. Let it cool completely. Clear the sides with the help of the knife. Transfer into a plate. Cut into slices and enjoy the cake.

For more interesting recipes. Subscribe to my official YouTube Channel.

eid milad un nabi special kheer puri | how to make kheer puri recipe

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Eid Milad-Un-Nabi special kheer puri is a traditional sweet. The puri is stuffed with halwa and dipped into the kheer. This tasty sweet is specially made at the occasion of Milaud-Un-Nabi which means the birthday of Prophet Muhammad(Sallallahu Alaihi Wasallam)

Hyderabadi Double ka meetha, 30 most popular Indian sweets Arabian chicken kabsa recipe, chicken parda biryani, Chicken mandi

“Milaud” means birthday, the meaning of Milaud-Un-nabi is the “Birth of the Prophet” will be celebrated at 3rd month of Islamic calendar Rabi’ al-awwal. The day of 19 October 2021 is the most important occasion because our Prophet Muhammad(sallallahu Alaihi Wasallam) is the messenger of Allah Subhana Watala.

Top 10 most popular Indian desserts:

Chana dal halwa stuffed into the Puri which is dipped into Rava kheer(suji kheer). This super tasty sweet will fulfil those who love the sweets and will enjoy the soft halwa with puri and kheer. The step by step procedure with detailed video recipe.

Sugar-free laddu recipes:

Tips for perfect kheer puri:

  1. Check whether the halwa is cooked or not. If necessary cook for 2 more whistles. 
  2. If the jaggery is melted completely the colour of halwa changes.
  3. Instead of adding 2 cups, can add 1 cup of plain flour and 1 cup of wheat flour.
  4. The dough should be soft and pliable but not wet.
  5. If there is any extra dough or you want to shape the puri, cut the dough in arc shape with the help of a knife.
  6. Carefully lock the puri, if there are any gaps the halwa will spread in the oil.
  7. Stir continuously while adding Rava in boiled water otherwise lumps will form.
  8. I have added 6 cups of water to cook Rava and 1/2 litre of full cream milk.
  9. The kheer should be in medium consistency which is able to dip the puri.

Eid Milad Un Nabi special kheer puri recipe video:

Eid Milad Un Nabi special kheer puri recipe card:

eid milad un nabi special kheer puri | how to make kheer puri recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
1 hr 30 mins
 

Eid Milad-Un-Nabi special kheer puri is a traditional sweet. The puri is stuffed with halwa and dipped into the kheer. This tasty sweet is specially made at the occasion of Milaud-Un-Nabi which means the birthday of Prophet Muhammad(Sallallahu Alaihi Wasallam).

Course: Dessert
Cuisine: Indian
Keyword: eid milad un nabi, eid mild iun nabi special kheer puri, kheer puri, kheer puri recipe
Servings: 6
Ingredients
Ingredients for kheer puri:
For halwa:
  • Split chickpeas(chana dal) – 1 cup
  • ghee – 3 spoons
  • raisins(kishmish) – 1/4 cup
  • almonds(badam) – 1/4 cup
  • cashew nuts(kaju) – 1/4 cup
  • jaggery – 1 1/2 cup
  • water – 1 cup
For puri
  • plain flour – 2 cups
  • ghee – 1 spoon
  • water – 1/2 cup(as required)
  • oil – for deep frying
For kheer:
  • ghee – 2 spoons
  • cashew nuts(kaju) – 1/4 cup
  • almonds(badam) – 1/4 cup
  • raisins(draksha) – 1/4 cup
  • rava/sooji/semolina/bombay rava – 1 cup
  • cardamom(elachi) -3
  • water – 6 cups
  • full cream milk – 1/4 litre
  • sugar – 1 cup
Instructions
 Procedure for kheer puri:
1. How to make puri stuffed with halwa:
Making chana dal halwa:
Pressure cook and blend chana dal:
  1. Soak a cup of the chana dal for one hour.

  2. Take a pressure cooker add soaked chana dal and a cup of water.

  3. Close the lid and pressure cook for 4 whistles.

  4. Carefully open the lid. Let it cool completely.

  5. Add into the blender jar.

  6. Blend to a smooth paste and set aside.

Preparing halwa:
  1. Heat a pan add 2 spoons ghee.

  2. Add raisins, almonds and cashew nuts.

  3. Fry for a minute until they turn crisp.

  4. Add the blended chana dal paste mix well. Stir continuously and fry for 5 minutes.

  5. Fry till the water in halwa dry.

  6. Add a spoon of ghee stir well.

  7. Add 1 1/2 cup of grated jaggery stir continuously.

  8. Mix well and cook for 5 minutes. Fry until the halwa thickens and leaves the sides.

  9. Add cardamom powder or crushed cadamom.

  10. Halwa is ready, switch off the fire.

  11. Take into a bowl and set aside. let the halwa cool completely.

Preparing dough:
  1. Take a bowl add 2 cups of all-purpose flour and a spoon of ghee.

  2. Pour little by little water and make a dough.

  3. The dough should be soft and pliable but not wet.

  4. Divide the dough into lemon size equal portions.

Rolling and stuffing puri:
  1. Place the dough, rolling board and halwa bowl side by side.

  2. Take small portion of dough, dust the flour and roll as puri.

  3. Stuff a spoon of halwa at the center of puri fold it.

  4. Using fingers press the edges of puri to lock the halwa mixture.

  5. Carefully lock the puri, if there are any gaps the halwa will spread in the oil.

  6. Repeat the same process for all the puri.

Deep frying stuffed puri:
  1. Heat oil in a pan over high flame and reduce to medium flame.

  2. Drop one or two puri do not crowd them.

  3. Fry on both sides till the puri turns golden and crisp.

  4. Take into the tissue to remove excess oil.

  5. Similarly fry all the puri and set aside.

  6. let it cool and can store in an airtight container for 3 -4 days.

2. How to make Rava Kheer(suji kheer):
Roasting Rava:
  1. Heat a pan over a medium flame add 2 spoons of ghee.

  2. Add almonds, cashew nuts and raisins.

  3. Fry until it turns golden and set aside.

  4. Add a cup bombay rava(semolina) and stir continuously over a low flame.

  5. Stir and fry until it turns golden and set aside.

Making Kheer:
  1. Pour 6 cups of water, add 3 crushed cardamom and boil it.

  2. Gradually add Rava and stir continuously to avoid lumps.

  3. When it thickens pour 1/2 litre of boiled full cream milk.

  4. Add fried almonds, cashew nuts and raisins.

  5. Add a cup of sugar and stir until sugar melts.

  6. The kheer should be in medium consistency which is able to dip the puri.

  7. At this consistency switch off the fire.

  8. Kheer is ready. Take into a serving bowl.

Serving kheer puri:
  1. Place the puri and kheer on the serving plate.

  2. Halve the puri dip into the kheer and enjoy this tasty sweet.

  3. Soft halwa with puri and hot kheer simply melts in the mouth.

Recipe Notes
  • Check whether the halwa is cooked or not. If necessary cook for 2 more whistles. 
  • If the jaggery is melted completely the colour of halwa changes.
  • Instead of adding 2 cups, can add 1 cup of plain flour and 1 cup of wheat flour.
  • The dough should be soft and pliable but not wet.
  • If there is any extra dough or you want to shape the puri, cut the dough in arc shape with the help of a knife.
  • Carefully lock the puri, if there are any gaps the halwa will spread in the oil.
  • Stir continuously while adding Rava in boiled water otherwise lumps will form.
  • I have added 6 cups of water to cook Rava and 1/2 litre of full cream milk.
  • The kheer should be in medium consistency which is able to dip the puri.
Print Recipe

Step by step procedure for kheer puri:

1. How to make puri stuffed with halwa:

Making chana dal halwa:

Pressure cook and blend chana dal:

  • Soak a cup of the chana dal for one hour. Take a pressure cooker add soaked chana dal and a cup of water.
  • Close the lid and pressure cook for 4 whistles. Carefully open the lid. Press and check whether it is soft or not. Let it cool completely.
  • Add into the blender jar. Blend to a smooth paste and set aside.

Preparing halwa:

  • Heat a pan add 2 spoons ghee. Add raisins, almonds and cashew nuts. Fry for a minute until they turn crisp. Add the blended chana dal paste mix well. Stir continuously and fry for 5 minutes.
  • Fry till the water in halwa dry. Add a spoon of ghee stir well.
  • Add 1 1/2 cup of grated jaggery stir continuously. Mix well and cook for 5 minutes. Fry until the halwa thickens and leaves the sides.
  • Add cardamom powder or crushed cadamom. Halwa is ready, switch off the fire. Take into a bowl and set aside. let the halwa cool completely.

Preparing dough:

  • Take a bowl add 2 cups of all-purpose flour. Can also add 1 cup of all purpose flour and 1 cup of wheat flour. Add a spoon of ghee and mix well. Pour little by little water and make a dough.

The dough should be soft and pliable but not wet. Rest it for five minutes or else Divide the dough into lemon size balls into equal portions.

Rolling and stuffing puri:

  • Place the dough, rolling board and halwa bowl side by side. Take small portion of dough, dust the flour and roll as puri. Place a spoon of halwa at the center of puri.
  • Fold it and press the edges of puri by using fingers to lock the halwa mixture. Carefully lock the puri, if there are any gaps the halwa will spread in the oil. Repeat the same process for all the puri.

Deep frying stuffed puri:

  • Heat oil in a pan over high flame and reduce to medium flame. Drop one or two puri do not crowd them. Fry on both sides till the puri turns golden and crisp.
  • Take into the tissue to remove excess oil. Similarly fry all the puri and set aside.
  • let it cool and can store in an airtight container for 3 -4 days.

2. How to make Rava Kheer(suji kheer):

Roasting Rava:

Heat a pan over a medium flame add 2 spoons of ghee. Add almonds, cashew nuts and raisins. Fry until it turns golden and set aside.

Add a cup bombay rava(semolina) and stir continuously over a low flame. Stir and fry until it turns golden and set aside.

Making Kheer:

Pour 6 cups of water. For 1 cup of Rava pour 6 cups of water. Add 3 crushed cardamom and boil it. Gradually add Rava and stir continuously.

Stir continuously to avoid lumps. When it thickens pour 1/2 litre of boiled milk.

Add fried almonds, cashew nuts and raisins. Add a cup of sugar and stir until sugar melts. Adjust sugar accordingly.

The kheer should be in medium consistency which is able to dip the puri. At this consistency switch off the fire. Kheer is ready. Take into a serving bowl.

Serving kheer puri:

Place the puri and kheer on the serving plate. Halve the puri dip into the kheer and enjoy this tasty sweet.

Soft halwa with puri and hot kheer simply melts in the mouth.

For more interesting recipes. Subscribe to my official YouTube Channel.

double ka meetha | how to make Hyderabadi double ka meetha recipe

Double ka meetha is flavourful desserts made of fried bread slices, dipped into the sugar syrup and topped with rabri, and is also loaded with dry fruits for extra crunch. Famously known as Hyderabadi Double ka meetha usually made in the month of Holy Ramadan which is about to start a month from now. The step-by-step procedure photo and video procedure.

Liquid dough roti, Swiss roll cake, instant milk peda recipe, Weight loss recipes

Double ka meetha is famously known as Hyderabadi Double ka meetha usually made on the day of Eid. Nowadays, it is also prepared or served to customers on occasions such as marriages and other in-home parties. it is made using milk bread slices, reduced milk, and is loaded with dry fruits for extra crunch. Here, we can show you how to make Hyderabadi Double ka meetha with a step-by-step procedure.

30 most popular Indian sweets

Top 10 most popular Indian desserts:

First of all, will brief you in detail on what is called Double Ka meetha

It is one of the flavourful desserts during the month of Holy Ramadan which is about to start a month from now. Have tested this recipe at home, and on occasions, I have enjoyed this recipe the most. Basically, I have learned this art from my grandmother. This is one such recipe, which is prepared at all most all houses.

6 Special Cakes without oven:

  1.  Milk Cake eggless in a fry pan
  2. Sponge Vanilla Cake
  3. plain egg sponge cake
  4. Eggless wheat cake
  5.  Mug cake/Cupcake
  6. Just 3 ingredients Chocolate cake

Its sweetness with milk-soaked fried bread slices and fried dry fruits make a lovely crunch in every bite. This will be enjoyed on occasions especially involving family and friends. This is also called double ka roti in some parts of India.

In about a month, holy month of Ramadan will begin, meanwhile I thought of sharing this lovely dessert with you all, hoping it will be received with utmost love from all corners of the Faridascookbook family. It’s easy to prepare, and Hyderabadi Double Ka meetha is one of the best when it comes to dessert recipes

This coming Ramadan, you prepare this Hyderabadi Double ka meetha in your Menu card and serve this to your family and friends, which I am sure will be very much appreciated by all age groups.

Sugar-free laddu recipes:

Tips for making perfect double ka meetha:

  1. For Soft and Juicy bread ka meetha, removing edges is important. When we fry the bread slices, the edges will become hard.
  2. Use puree ghee for frying bread slices. Most of them will not like too much ghee in dessert, they can fry bread slices with less ghee and oil.
  3. For a perfect double ka meetha, make sure the bread slices turned golden brown.
  4. While making sugar syrup add sugar and water at a time and dissolve sugar, otherwise the sugar will stick to the pan.
  5. Can use milkmaid or khoya instead of Rabri.
  6. If you want to use milkmaid or khoya, mix a cup of milkmaid or khoya into 3/4 cup of boiled milk and set aside.
  7. Check the texture of halwa, the bread should be juicy, do not dry it completely.
  8. Can refrigerate for a week. If you refrigerate double ka meetha, then heat it for 2 minutes before serving. Can serve chilled also.

Double Ka meetha Recipe video:

Double Ka meetha Recipe card:

double ka meetha | how to make Hyderabadi double ka meetha recipe
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Double ka meetha is flavourful desserts made of fried bread slices, dipped into the sugar syrup and topped with rabri, and is also loaded with dry fruits for extra crunch. Famously known as Hyderabadi Double ka meetha usually made in the month of Holy Ramadan which is about to start a month from now

Course: Dessert, sweets
Cuisine: Indian
Keyword: bread halwa, double ka meetha, hyderabadi double ka meetha
Servings: 6
Ingredients
Ingredients for double ka meetha:
For rabri:
  • milk – 1/2 litre
  • cardamom(elachi) – 2
  • chopped almonds – 1/4 cup
For Frying bread slices and dry fruits:
  • bread slices – 10
  • ghee – 5 spoons
  • halved almonds – 1/2 cup
  • cashew nuts – 12
  • raisins – 1/4 cup
  • oil – 3/4 cup
For Sugar syrup:
  • sugar – 2 cups
  • water – 1 1/2 cups
  • cardamom(elachi) – 3
  • kesar-yellow food colcou- 4 pinches
Instructions
Procedure for double ka meetha:
Making Rabri:
  1. Heat a Pan over medium flame, pour 1/2 liter of milk. Boil the milk.

  2. Stir the layers of milk cream in low flame.

  3. Stir continuously without sticking the edges.

  4. Stir until milk reduces to 1/3 of the original quantity.

  5. Add 2 crushed cardamoms.

  6. Add 1/4 cup of chopped almonds.

  7. Mix well, switch off the fire and set aside.

Frying Dry Fruits and Bread slices:
  1. Take 10 bread slices, cut the edges.

  2. Heat a Pan over medium flame, add 3 spoons of Ghee.

  3. Add 1/2 cup of halved almonds and 12 cashew nuts.

  4. Fry until they turn golden brown. Set aside.

  5. Add 1/4 cup of raisins.

  6. Fry until they turn golden & set aside.

  7. Add 3/4 of oil. When oil gets heated, fry the bread slices.

  8. Flip and Fry on both sides until they turn golden brown.

  9. Remove from oil, set aside.

  10. For a perfect double ka meetha, make sure the bread slices turned golden brown.

  11. Fry them in batches and set aside.

Making sugar syrup:
  1. Take a Pan, add 2 cups of Sugar.

  2. Pour 1 1/2 cup of water.

  3. Heat the Pan & stir continuously and dissolve the sugar.

  4. Add 3 crushed cardamoms.

  5. Add 4 pinches of kesar yellow food color, this is optional.

  6. Stir well & boil for 3 to 4 minutes over a medium flame.

Dum process:
  1. Add fried bread slices and fried dry fruits.

  2. Carefully turn the bread slices without breaking it.

  3. Check whether all the bread slices are soaked or not.

  4. If necessary, slightly shake the Pan to dip the bread slices.

  5. Top with Rabri (can also add milkmaid or khoya).

  6. Close the lid & cook for 5 minutes in a low flame.

  7. Check the texture of halwa, the bread should be juicy, do not dry it completely.

  8. Switch off the fire, let it set for 2 minutes

  9. Take the delicious Hyderabadi Double ka meetha into a serving Bowl

  10. Can refrigerate for a week. If you refrigerate double ka meetha, then heat it for 2 minutes before serving. Can serve chilled also.

  11. Enjoy the delicious hyderabadi double ka meetha.

Recipe Notes

 

  1. For Soft and Juicy bread ka meetha, removing edges is important. When we fry the bread slices, the edges will become hard.
  2. Use puree ghee for frying bread slices. Most of them will not like too much ghee in dessert, they can fry bread slices with less ghee and oil.
  3. For a perfect double ka meetha, make sure the bread slices turned golden brown.
  4. While making sugar syrup add sugar and water at a time and dissolve sugar, otherwise the sugar will stick to the pan.
  5. Can use milkmaid or khoya instead of Rabri.
  6. If you want to use milkmaid or khoya, mix a cup of milkmaid or khoya into 3/4 cup of boiled milk and set aside.
  7. Check the texture of halwa, the bread should be juicy, do not dry it completely.
  8. Can refrigerate for a week. If you refrigerate double ka meetha, then heat it for 2 minutes before serving. Can serve chilled also.

Step by Step procedure for double ka meetha:

Making Rabri:

Heat a Pan over medium flame, pour 1/2 liter of milk. Boil the milk.

Stir the layers of milk cream in low flame.

Stir continuously without sticking the edges. Stir until milk reduces to 1/3 of the original quantity.

Add 2 crushed cardamoms. Add 1/4 cup of chopped almonds.

Mix well, switch off the fire, and set aside. Can use milkmaid or khoya instead of rabri. If you want to use milkmaid or khoya, mix a cup of milkmaid or khoya into 3/4 cup of boiled milk and set aside.

Frying Dry Fruits and Bread slices:

Take 10 bread slices, cut the edges. For Soft and Juicy bread ka meetha, removing edges is important. When we fry, the bread slices, the edges will become hard.

Heat a Pan over medium flame, add 3 spoons of Ghee.

Add 1/2 cup of halved almonds and 12 cashew nuts. Fry until they turn golden brown. Set aside.

Add 1/4 cup of raisins. Fry until they turn golden & set aside. Add 3/4 of oil/ghee.

When oil gets heated, fry the bread slices.

Flip and Fry on both sides until they turn golden brown.

Remove from oil, set aside. For a perfect double ka meetha, make sure the bread slices turned golden brown. Fry them in batches and set them aside.

Making sugar syrup:

Take a Pan, add 2 cups of Sugar.

Pour 1 1/2 (One and half) cup of water.

Heat the Pan & stir continuously and dissolve the sugar.

Add 3 crushed cardamoms. Add 4 pinches of kesar yellow food color, this is optional.