Indian Bread Pudding (Double Ka Meeta) Recipe - Allrecipes.com
Indian Bread Pudding (Double Ka Meeta) Recipe
  • READY IN ABOUT hrs

Indian Bread Pudding (Double Ka Meeta)

Recipe by  

"It is a South Indian dessert. Very rich and delicious. Best after any spicy meal. Prepared on special occasions, it has always been favorite dessert in my family. Serve warm or chilled."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    35 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Place bread triangles onto a baking sheet and toast in the preheated oven until lightly browned and dry, about 5 minutes per side.
  3. Heat vegetable oil in a large skillet over medium heat. Fry bread triangles, working in batches, until golden brown, 2 to 4 minutes. Remove bread with a slotted spoon and drain on a paper towel-lined plate.
  4. Whisk sugar, water, and cardamom together in a saucepan; cook over medium heat until syrup has reduced slightly, 10 to 15 minutes. Dip bread triangles into syrup until fully soaked and transfer to a plate.
  5. Simmer milk in a heavy-bottomed saucepan over medium-low heat. Transfer soaked bread triangles to the simmering milk; cook over low heat until the milk is absorbed into the bread and the fat separates, 10 to 15 minutes. Stir in raisins. Garnish with almonds and cashews.
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Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
  • Cook's Note:
  • You can also leave bread slices on a tray to dry for 12 hours instead of toasting in the oven.
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Reviews More Reviews

Feb 24, 2015

1. Use thick several-day old bread (think Texas toast), otherwise it just falls apart from the two dips 2. Need to turn bread over in the oven and continue until dry 3. Don't cut or trim the bread before frying for two reasons: the bread fries very fast so turning over triangles result in several burnt pieces (stainless steel set on low). Second,it is much easier to trim after frying. 4. Very hard to estimate how much milk to use since it all depends on bread's thickness and density, so play by ear/taste. 5. I used almond milk to satisfy some in our group and it was fine 6. Needs to cool until thickened so overnight should work 7. Probably would not make again - lots of work and cleanup and my Kheer and Kulfi (available in AR) are very easy and make-able the day ahead

 

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Nutrition

  • Calories
  • 296 kcal
  • 15%
  • Carbohydrates
  • 49.2 g
  • 16%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 266 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Zarina Mohammad
0 Followers 0 Saved Recipes
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