Indian Bread Pudding (Double Ka Meeta)
Description
Pan-fried bread slices are dipped in a cardamom-scented syrup and simmered with milk, raisins, and nuts for a richly delicious Indian-style dessert.
Ingredients
•
10 slices bread, crusts removed and bread cut into triangles diagonally
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1 cup vegetable oil for frying, or as needed
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1 cup white sugar
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1 1/2 cups water
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1/2 teaspoon ground cardamom
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2 cups whole milk
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1/4 cup raisins
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1/4 cup chopped almonds
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1/4 cup chopped cashews
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.