Double ka Meetha
Start by making the rabdi. It will take approximately an hour for it to thicken. While it is cooking, you can make the other elements of the recipe.
Heat milk. Once the milk comes to a boil, reduce the heat to medium-low and add crumbled khoya.
Cook for approximately an hour until the milk has reduced to half and becomes thick. Keep stirring frequently to avoid scorching. Remove the pan from heat and keep it aside.
Heat ghee. Once the ghee is hot, add a few slices in the hot ghee and fry from both sides until lightly browned. Do not over fry the bread slices.
Drain on a plate lined with paper towels. Fry all the bread slices in the same manner and set them aside.
Add granulated sugar and water in a saucepan and heat on medium-high heat until the mixture comes to a boil. Keep stirring at regular intervals.
Cook for 6-8 minutes until the syrup has thickened slightly. Remove the pan from heat and set it aside.
Mix crushed almonds and crushed cashew nuts with ghee and keep aside. Mixing the nuts with little ghee will make them very flavorful once roasted in the oven.
Preheat the oven to 360 degrees F (180 degrees C). Arrange the crispy bread slices on a deep oven-safe baking dish. Choose the dish in which you want to serve the dessert.
Pour the sugar syrup on top of the bread slices.
Pour the rabdi on top. Sprinkle the nuts over the rabdi.
Keep the dish in the middle rack of the oven and bake for 20-25 minutes until slightly browned from the top.
DOUBLE KA MEETHA IS READY!
PASSION FRUIT ICED TEA