Mango Ice Cream

imageMango ice cream

It’s time for a frozen dessert and the season demands for it. Today I’m posting mouth watering mango ice cream with just three ingredients. To prepare the ice cream I’ve used two mangoes, Nestle milk maid, amul fresh cream. Mangoes are roughly chopped and puree is prepared with mango pieces and milk maid. Fresh cream is whisked thoroughly and ground puree is added to it. The prepared mixture is kept in a freezer for 5-6 hours. Here I present lip smacking dessert mango ice cream to relish this summer. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Ice cream/frozen dessert
Cuisine: World Servings: 15 scoops(Approximately)

Ingredients:

Mangoes: 2 nos. big(Benishan/Banganipalli){alohonso variety can also be used}

Nestle milk maid: 400 gms.(Amul mithai mate can also be used)

Amul fresh cream: 250 ml(25% milk fat low fat cream)

Dry fruits(Almonds, cashews n pistachios: 1 tbsp(Optional)

Choco syrup or Honey: 1 tsp(Optional)

Bite size candies or gems: 1 tsp.(Optional)

Method of preparation:

1. Take two mangoes, fresh cream and milk maid. Keep aside.

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2. Rinse mangoes well and peel the skin. Roughly chop them into pieces. Keep aside.

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3. Transfer the fresh cream into a mixing bowl. Whip the cream using whisk or hand blender continuously for five minutes or till it turns into creamy texture. Keep aside.

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4. Transfer the chopped mango pieces into a mixer grinder. Pour the Nestle milkmaid or condensed milk onto the mango pieces and blend well.

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5. Now pour the mango+ milkmaid mixture onto the whipped fresh cream.

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6. Gently fold or mix the mixture well.

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7. Transfer the mixture into a freezer safe container or food gradable plastic container. Close the lid of the container.

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8. Keep the airtight container in freezer and freeze the ice cream.

9. After one hour take the container out of the refrigerator and mix thoroughly with a spatula and keep the container back into  the refrigerator.

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10. Likewise repeat the step number 9 for every one hour for five times.

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11. Freeze the ice cream for 6-7 hours.

12. Once it’s completely done, take the container out of the refrigerator. Scoop the ice cream into a serving bowl.

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13. Top the ice cream with choco syrup or honey and bite size candies. Now the scrumptious mango ice cream is ready to serve.

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14. You can also top the ice cream with choco syrup and crushed dry fruits.

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Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

Tip:

The mango ice cream can be used to prepare milk shakes, mango falooda.

 

 

 

Carrot Walnut Cake

imageCarrot walnut cake

Carrot walnut cake is so delicious and melts in mouth. Carrot cake is prepared with maida, powdered sugar, fresh cream, baking powder and baking soda. Cinnamon and cardamom powders are added for mesmerizing flavour. Chopped walnuts are added for a nice crunch and taste. All the ingredients are mixed together to form a smooth batter . The prepared batter is poured into a cake mould. The batter is baked at 180 degrees centigrade for 30-35 minutes in a preheated oven. After baking the cake, frosting is done with butter and powdered sugar with a dash of vanilla essence. Here I present delectable carrot walnut cake to please our senses. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Cakes
Cuisine: World
Servings: 4-6

Ingredients

Maida: 125 gms. Or 1 cup(Heaped)

Powdered sugar: 120 gms or 1 cup

Grated carrot: 200 gms or 1 cup(Heaped) or 2 nos. medium sized carrots

Cardamom pods: 5/6 nos.

Cinnamon: 1 stick

Baking powder: One fourth tsp

Baking soda: One fourth otsp

Salt: One eighth tsp

Neutral oil: 3/4 th cup(I used sunflower oil)

Fresh cream: 130 gms or 3/4 th cup

Frosting:

Unsalted butter: 2 tsp

Powdered sugar: 2 tsp

Mixed fruit jam: 1 tsp(Optional)

Vanilla essence: Few drops.

Method of preparation:

1. Measure 125 gms of maida/all purpose flour and keep aside.

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2. Also measure 120 gms of powdered sugar in a cup and keep aside.

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3. Take two carrots, rinse them well water. Peel the skin of it. Cut the edges and grate the carrots using a grater. Measure 200 gms of grated carrot and keep aside.

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4. Measure 130 gms of fresh cream and transfer into a bowl.

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5. Take one cinnamon stick and few cardamom pods. Crush them in a mortar pestle and sieve the mixture to get fine powder. Take baking soda, baking powder and salt too. Keep all the ingredients ready.

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6. Now preheat the oven@180 degrees centigrade for 10 minutes.

7. Meanwhile prepare the cake batter.

8. Sift maida, salt and powdered sugar along with baking powder into a bowl which is convenient for mixing.

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9. Add fresh cream into the cake flour mixture and mix well.

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10. Now add neutral oil into the mixture and mix thoroughly.

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11. Now add grated carrot, baking soda, cinnamon cardamom powder, chopped walnuts.

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12. Gently mix all the ingredients. Now the cake batter is ready.

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13. Keep parchment paper in the cake mould and grease with oil. Now pour the prepared batter into the mould. Gently tap the mould.

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14. Now keep the cake mould with batter in a preheated oven and bake the cake at 180 degrees centigrade for 30-35 minutes heating both the elements.

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15. After 30 minutes check for the doneness. To check insert a toothpick into the cake, if it’s done the toothpick should come out clean. If not done bake for five more minutes and switch off the oven. Take the mould out of the oven and keep the mould on a wired rack. Allow the cake to cool down completely.

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16. Once it cools down, unmould the cake onto a plate.

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17. Now the yummilicious carrot walnut cake is ready to enjoy.

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18. To make the frosting, take soft butter, few drops of vanilla essence and powdered sugar in a bowl. Mix continuously to get creamy texture.

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19. Now slice the cake using knife into required size and spread the butter frosting onto the cake piece. Top the cake with little jam.

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Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

 

 

Chintha Chiguru Pappu/Tender Tamarind Leaves Lentils

imageChintha chiguru pappu

Chintha chiguru/Tender tamarind leaves are abundant in this season(Mid March to June). Chintha chiguru has an unique taste(Tartness) and distinct flavour. They have many health benefits. There is a saying in Telugu” Chintha chiguru sakala roganivarani ” which means tender tamarind leaves heal all health ailments. Tender tamarind leaves are used for digestion, heat stroke, sore throat and many more. We can prepare chinta chiguru pappu, chinta chiguru pachadi, chintha chiguru rice with tender tamarind leaves. Today’s recipe  Chintha chiguru pappu is a wonderful side dish  which goes well with hot steamed rice and a dollop of ghee. Here I present chintha chiguru pappu which can be served as an accompaniment to steamed rice along with any stir fry. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Side dish/Accompaniment
Cuisine: Andhra, India
Servings: 4-6

Ingredients:

Chintha chiguru/tender tamarind leaves: 1 cup(Heaped) or 100 gms.

Toor dal: 1 1/2 cup

Onion: 1 no. Big

Tomatoes: 2 nos. small

Turmeric: Generous pinch

Red chilli powder: 2 tsp(I used three mango chilli powder. If using Other chilli powders one tsp is enough)

Tempering:

Oil: 1 tbsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Asafoetida: A pinch

Method of preparation:

1. Take hundred grams of chintha chiguru.

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2. Separate the leaves from the stems.

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3. Rinse well with water twice and keep in a colander to drain excess water.

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4. Now take toor dal and rinse well once with water. Add three cups of water into the toor dal and keep aside.

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5. Rinse well onion and tomatoes. Chop them into big pieces. Transfer the tender tamarind leaves and chopped onion, tomato pieces onto a plate.

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6. Now steam the toor dal and tender tamarind leaves in a pressure cooker keeping separately for five whistles on high flame.

7. Allow the pressure to settle down on its own.

8. Open the lid of the pressure cooker and take the cooked toor dal, chintha chiguru out.

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9. Mix toor dal and tamarind leaves mixture. Add red chilli powder and generous pinch of turmeric into it. Mix well and boil for five minutes.

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10. Heat kadai and pour oil for tempering. Put mustard and cumin seeds. When mustard splutter add a pinch of asafoetida and switch off the flame.

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11. Pour this tempering onto the chintha chiguru pappu and mix thoroughly.

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12. Now the tasty chintha chiguru pappu is ready to serve as an accompaniment to steamed rice along with any poriyal/stir fry.

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Tip:

I’ve steamed chopped onion along with Chintha chiguru, instead you can sauté the onion pieces along with tempering and can be added later.

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

 

 

Coriander Chutney For Tiffins

imageCoriander chutney for tiffins

Coriander chutney is a very handy recipe for South Indian breakfasts. This recipe can be prepared in a jiffy with minimal ingredients. Roasted Bengal gram, coriander leaves, small ginger piece and one or two garlic flakes are ground to a smooth paste along with required amount of salt and green chillies. The ground chutney is tempered with tempering ingredients. Here I present tasty coriander chutney which can be served as an accompaniment to Idly, Dosa, Upma or Pongal. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Chutneys
Cuisine: South Indian
Servings: 4

Ingredients:

Coriander leaves: 1 no. Small bunch

Putnalu/Roasted Bengal gram: 5 tbsp

Salt: As required

Ginger: Half inch piece

Garlic flakes: 1/2 nos.

Green chilli: 1 no.(Adjust the number of chillies according to your spice level)

Tempering:

Oil: 2 tsp

Bengal gram: 1 tsp

Black gram: 1 tsp

Mustard: 1 tsp

Cumin: 1 tsp

Curry leaves: A sprig

Asafoetida: A pinch.

Method of preparation:

1. Take roasted Bengal gram, coriander leaves, roughly chopped ginger, garlic  flakes, one green chilli and required amount of salt in a mixer grinder.

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2. First grind the ingredients into a fine powder.

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3. Now add required amount of water to get chutney consistency.

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4. Transfer the chutney into a serving bowl.

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5. Heat kadai and pour oil for tempering. Put mustard, cumin, Bengal gram and black gram. When mustard splutter add a pinch of asafoetida and curry leaves. Fry for few seconds and switch off the flame.

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6. Pour this tempering onto the ground coriander chutney.

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7. Now the coriander chutney is ready to serve with any South Indian breakfast. I’ve served this chutney as an accompaniment to Ven Pongal(Khara pongal) along with freshly cut papaya fruit.

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Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

 

Mamidi Pandu Pulusu/Mango Stew

imageMamidi pandu pulusu

Mamidi pandu pulusu is an another summer recipe prepared with semi ripen mango.  The pulusu tastes absolutely delicious with steamed rice and melted ghee. Mango is peeled and chopped roughly into bite size pieces. Mango pieces are sautéed in tempering. Tamarind extract is added along with water and besan flour. The mixture is boiled for five minutes to get good consistency. Here I present sweet n tangy mamidi pandu pulusu to relish this summer. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Side dish
Cuisine: Andhra, India
Servings: 4-6

Ingredients:

Semi ripe mango: 1 no. Medium

Tamarind: Lemon sized

Water: 2 cups

Salt: As required

Sambar powder: 2 tsp

Red chilli powder: 1 tsp

Besan flour: 1 tsp

Jaggery powder: 1 tsp(Optional)

Curry leaves: A sprig

Coriander leaves: Few

Tempering:

Oil: 1 tbsp

Mustard seeds: 1 tsp

Fenugreek seeds: Few

Cumin seeds: 1 tsp

Asafoetida: A pinch.

Method of preparation:

1. Take one semi ripen mango and rinse well with water. Peel the skin of it and roughly chop the mango into bite size pieces. Keep aside.

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2. Soak tamarind in enough water for 15-20 minutes.

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3. Now heat kadai and pour oil for tempering. Add mustard, fenugreek seeds and cumin seeds. When mustard splutter add a pinch of Asafoetida into it. Now add chopped mango pieces too. Mix thoroughly.

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4. Sauté the mango pieces till the raw smell goes away. Add two cups of water and bring it to boil. Also add curry leaves.

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5. Extract tamarind water from soaked tamarind and add this water to the boiling mixture. Add sambar powder, required amount of salt and red chilli powder. Also add jaggery powder to the mixture. Bring it to boil once again.

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6. Take two tsp of besan flour in a cup and add two tbsp of water to make a smooth paste. Add this to the boiling mixture and  boil  furthermore for 3/4 minutes.

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7. Switch off the flame and transfer the mamidikaya pulusu into a serving bowl.

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8. Garnish with coriander leaves.  Now the delicious mamidi pandu pulusu is ready to serve as an accompaniment to hot steamed rice.

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Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

Lunch Menu # 12

imageLunch menu # 12

Today I’m posting my lunch menu # 12. The lunch menu comprises of Vankaya kottimeera karam(Brinjal coriander leaves curry), kobbari pachadi(Coconut chutney), mukkala pulusu(Vegetable stew) and  saggubiyyam semiya payasam(Sago vermicelli kheer) along with steamed rice, curd. Here I present yummilicious lunch menu # 12(No onion no garlic) to relish any day. Njoy Cooking, Serving n Savoring!

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Steamed Rice

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Vankaya Kottimeera Karam/Brinjal Coriander Curry

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Coconut Chutney/Kobbari Pachadi

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Mukkala Pulusu/vegetable Stew

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Saggubiyyam Semiya Payasam/Sago Vermicelli Kheer(Porridge)

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Curd

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Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

Nimma Aakula Majjiga/Lemon Leaves Buttermilk

imageNimma aakula majjiga/Lemon leaves buttermilk

Buttermilk which is prepared with lemon leaves is a perfect recipe for hot summer. We can prepare this recipe in no time and can be stored in refrigerator. The recipe tastes amazing when prepared with leftover curd. The recipe has lot of advantages. We are adding lemon leaves to the buttermilk for the intense and refreshing flavour. Lemon juice is also added to enhance the taste. Lemon leaves and lemon juice are having full of vitamin C and antioxidants. They help to prevent the body from dehydration especially during scorching hot summers. Here I present tasty lemon leaves buttermilk to quench our thirst. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Sunmer drinks
Cuisine: South Indian
Servings: 8-10

Ingredients:

Leftover curd: Half litre

Water: 1 1/2 litres

Salt: As required

Lemons: 2 nos. big

Lemon leaves: 4/5 nos.

Cumin powder: 1 tsp

Green chili: 1 no. Small

Method of preparation:

1. Take Half litre of leftover curd in a vessel.

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2. Churn the curd very well with a churner.

3. Finely chop small green chilli and crush the chopped pieces with backside of a spoon. Now add crushed green chilli, cumin powder and required amount of salt too. Mix thoroughly.

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4. Add one and half litres of water to the curd mixture to make thin buttermilk. Churn the buttermilk continuously for two minutes.

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5. Now crush the lemon leaves and add them to the buttermilk.

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6. Add lemon juice also to the prepared buttermilk. Mix thoroughly.

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7. Now the thirst-quenching buttermilk is ready to serve.

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8. Serve the buttermilk into a serving glass and enjoy. The buttermilk can be refrigerated for 5-7 days.

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Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

 

 

Tutti Fruitti Cookies

imageTutti fruitti cookies

Tutti fruitti cookies are perfect snacks for tea time. They taste amazing with a cup of hot cardamom tea. I’ve prepared tutti fruitti cookies with wheat flour. I’ve not added any baking powder or baking soda. Tutti fruitti cookies are made using wheat flour, soft butter and powdered sugar along with tutti fruitti, cranberries. Dough is prepared and cut into required size and shapes. They are baked at 180 degrees centigrade for 10-15 minutes in a preheated oven. Here I present tempting tutti fruitti cookies to relish any day. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Snacks
Cuisine: World
Servings: 4-6(Yields 15-20 cookies)

Ingredients:

Wheat flour: 120 gms or 1 cup(Heaped)

Powdered sugar: 50 gms or little less than half cup

Butter: 70 gms or Half cup

Vanilla essence: 1 tsp

Pineapple essence: Half tsp

Milk: 2/3 tbsp.

Tutti fruitti: 1 1/2 tbsp

Dried cranberries: 1 tsp(Optional)

Method of preparation:

1. Measure 50 grams of powdered sugar in a cup. Transfer the powdered sugar in a bowl.image

2. Measure 70 grams of butter in a cup and transfer it into the same bowl.image

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3. Mix thoroughly powdered sugar and soft butter using a wired whisk.

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4. Mix continuously for 4-5 minutes or till the butter and powdered sugar turn into creamy texture.

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5. Now add vanilla essence and pineapple essence too. Mix thoroughly for a minute and keep aside.image

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6. Measure 120 gms of wheat flour in a cup.

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7. Sift the flour directly into the butter and sugar powder mixture.

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8. Mix thoroughly and make a smooth dough. Add two/three tbsp of milk for proper binding.

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9. Now using rolling pin, make the dough into thick sheet of 0.4-0.5 cm(Approximately).

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10. Drizzle tutti fruitti and few dried cranberries onto the prepared sheet.

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11. Slightly press them into the sheet using rolling pin.

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12. Now using biscuit/cookie cutter, cut them into required shape.

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13. After cutting dough into shapes, gather the remaining dough and roll into 0.5 cm thick sheet. Cut the dough into cookies shapes using cookie cutter again.

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14. In a baking tray, put parchment paper and grease with butter. Arrange them onto a baking tray leaving some gap between them.

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15.  Meanwhile preheat the oven for 15 minutes. Keep the baking tray and bake the cookies in a preheated oven for 10-15 minutes or till they get nice golden colour.

16. Take baked cookies out of the oven and keep them on a wired rack. Allow the cookies to cool down completely.

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17. Now the delicious tutti fruitti cookies are ready to serve.

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18. Serve tutti fruitti cookies with a cup of hot tea and enjoy.

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Tips:

1. Tutti fruitti cookies can be prepared with maida flour too.

2. I’ve added tutti fruitti and few dried cranberries. Instead you can add broken cashews too.

3. Use soft butter. If chilled keep outside for 30 minutes and use it.

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

 

 

 

 

Mamidikaya Pappu/Mango Lentils(Dal)

imageMamidikaya pappu

Mamidikaya pappu is a traditional
recipe prepared during summer in Telugu homes. The dish is prepared with raw mango and Red gram/toor dal. Red gram is dry roasted and mixed with chopped raw mango pieces. The lentils are steamed with mango pieces on low flame. Tempering is done with mustard and cumin seeds. Mango lentils is a great accompaniment to hot steamed rice. Here I present a very tangy and delicious mamidikaya pappu which can be served as a side dish. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Accompaniment/Side dish
Cuisine: Andhra/Telangana, India
Servings: 4-6

Ingredients:

Raw mango: 1 no. Medium or 1 cup chopped slices

Toor dal/Red gram: 1 cup

Green chillies: 2 nos.

Red chillies: 2 nos.

Turmeric: Generous pinch

Water: 2 1/2 cups

Salt: As required

Tempering:

Oil: 1 tbsp

Ghee: 1 tsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Curry leaves: A sprig

Red chilli powder: 1 tsp

Asafoetida: A pinch

Red chilli: 1/2  nos.

Method of preparation:

1. Take one medium sized raw mango.image

2. Rinse well with water and peel the skin. Roughly chop the mango into slices. Keep aside.image

3. Take one cup of red gram in a small pressure cooker of 3 litre capacity.image

4. Heat the pressure cooker and dry roast the toor dal till nice aroma comes and slightly changes its colour.imageimage

5. Rinse the roasted toor dal once with water and pour two and half cups of water into it. Mix thoroughly.image

6. Now add chopped mango slices, two green chillies and red chillies. Also add generous pinch of turmeric powder. Mix thoroughly and close the lid. Steam the mixture for two whistles on low flame.image

7. Switch off the flame and allow the pressure to settle on its own.

8. Once the pressure settles, Open the lid of the pressure cooker.image

9. Add required amount of salt and mix thoroughly.image

10. Bring the mango lentils to boil once again and switch off the flame.image

11. Heat small kadai, pour oil and ghee for tempering.image

12. Put mustard seeds and cumin seeds. When mustard splutter add a pinch of asafoetida, red chilli powder and curry leaves. Switch off the flame and fry for few seconds.image

13. Pour this tempering onto the mango lentils. Mix well. Keep some tempering to use as a garnish.image

14. Now the spicy and tangy mango lentils/mamidikaya pappu is ready to serve hot. Transfer the mamidikaya pappu into a serving bowl and pour the remaining tempering.image

15. Serve mamidikaya pappu with hot steamed rice and melted ghee  along with papad, fried sundried chilli.image

Tip:

1. The above recipe is no onion no garlic recipe. If you prefer, few garlic flakes can be added while preparing tempering. Remaining procedure is the same as above.

2. Dry roasting of toor dal/red gram gives very nice aroma to the dal, also enhances the taste of the dal.

 

 

Double Ka Meeta

imageDouble ka meeta

“Double ka meeta” – A Hyderabad’s delectable dessert. Be it a small gathering or grand wedding this Hyderabad’s delicacy is a must. It is so simple and easy to prepare in twenty minutes. Bread slices are toasted in ghee(Traditionally the bread slices are deep fried in ghee, but it absorbs enormous amount of ghee). To avoid excess absorption of ghee, I’ve toasted them on tawa using little ghee. Toasted bread slices are dipped in sugar syrup, later they are arranged in a bowl. Saffron milk is poured over the sweetened bread slices and garnished with roasted dry fruits. Here I present mouth melting double ka meeta which can be served anytime. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Dessert/Sweet
Cuisine: Hyderabad(Telangana), India
Servings: 4-6

Ingredients:

Bread slices: 6/7 nos.

Sugar: 3/4 th cup + 3 tsp

Water: 3/4 th cup

Cardamom pods: 6/7 nos.

Saffron strands: Few

Milk: One cup

Dry fruits: Few(Almonds, cashews, raisins n pistachios)

Ghee: 2 tsp(Toasting bread slices) + 1 tbsp(For roasting dry fruits)

Method of preparation:

1. Take seven bread slices. Trim the edges carefully and slice them into triangles or any desired shape.image

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2. Heat tawa/pan, pour one tsp of ghee and spread evenly onto the tawa.image

3. Toast the triangular bread slices on the tawa till they change into golden brown colour.image

4. Turn the other side and toast them till they change colour.image

5. Transfer the toasted bread slices(First batch) onto a plate.image

6.  Likewise toast the remaining bread slices on both sides and transfer them too onto the plate. Keep aside.imageimageimage

7. Meanwhile take 3/4 th cup of sugar in a vessel.image

8. Now add three fourth cup of water into the vessel which contains sugar.image

9. Mix thoroughly and allow the sugar to melt. Boil the sugar solution.

10. Crush cardamom pods and 3/4 saffron strands in a mortar pestle.image

11. When the sugar solution starts boiling add the crushed cardamom and saffron powder into it.image

12. Boil the sugar solution for 3/4 minutes.image

13. Take one cup of milk in a different vessel.imageimage

14. Add remaining saffron strands to the milk and bring the milk to boil.imageimage

15. Continue to boil the milk for 10-15 minutes or till it reduces to half. Add 3 tsp of sugar and mix thoroughly while boiling. Switch off the flame and keep aside.imageimage

16. Now dip bread slices(2/3 at a time) into the sugar syrup for few seconds.imageimage

17. Dip all the bread slices similarly  and arrange them in a bowl.image

18. Heat small kadai pour one tbsp of ghee into it. Crush the dry fruits slightly in a mortar pestle and roast them in ghee.image

19.  Now pour the saffron milk onto the sweetened bread slices. Also drizzle roasted dry fruits. Now the yummilicious double ka meeta is ready to serve.image

20.  Transfer the double ka meeta onto a serving plate and enjoy. It can be refrigerated and serve chilled for a day or two.image

Tip:

White bread gives best results to prepare double ka meeta.

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.