- Suji Toast (any brand) – 4 pieces
- Sugar – 1/4 cup
- Water – 1/4 cup
- Cardamom Powder – a pinch
- Saffron – few strands
- Milk – 1 cup
- Mixed nuts – cashew, almond, pista chopped – 1 tablespoons
Shahi Tukda, also known as “Double Ka Meetha”, is a Hyderabadi dessert. Normally bread slices are deep fried in ghee or oil and soaked in flavoured milk, topped with cream and served with lots of dry fruits.
Instead of doing all the above, I tried it with store bought “Britannia Suji Toast” and left over jeera from the gulab jamun I prepared for Diwali. It is very easy to prepare and tastes good.
- Mix sugar and water and bring to boil. Allow to boil for five to ten minutes in a low flame. Remove and keep aside. (I used the left over jeera from the gulab jamun).
- Boil milk and reduce the heat and allow to boil for few more minutes. Add cardamom powder and saffron in the milk and stir well.
- Soak the suji toasts in the jeera for three to four minutes. Take it out and arrange it in a plate. Sprinkle the chopped nuts and pour the milk over it. Refrigerate for one to two hours and serve.