triple ka meetha

Mothers Day Special Recipe | Triple ka Meetha

Triple ka Meetha

It is Mother’s Day today. I thought of making something as classy as her, with some twists. Double ka meetha is a popular dessert from Hyderabad. It is prepared by frying the bread slices, thereafter soaking the same for a few seconds in the sugar syrup, and then serving with rabri. Triple ka meetha is a variation of this classic. However, in this recipe, no sugar syrup has been used. Further, rabri, which is prepared by thickening the milk, too has not been used in this recipe. Instead condensed milk has been used. To take this dessert to another level and make it triple ka meetha from double ka meetha, mango has been used in the puree form as well in form of chopped ones. The fruity kick makes this dish so delish. Okay, so I missed mentioning the best parts about this recipe. It calls for 3 ingredients only and this dish is ready in 15-20 minutes (refrigeration time excluded). So you can easily make it for any special occasion.

Ingredients for Triple ka Meetha:

Bread: I have used the white bread slices. You can use brown bread slices or even multi-grain bread.

Oil: I have used oil for frying. You can use ghee. I have added a teaspoon of ghee in the oil for some flavor.

Condensed Milk: Well, this is a very important ingredient for this recipe. Condensed milk gives this dessert its sweetness and a very luscious texture. I have used ½ a cup of condensed milk for this recipe. However, if you do not like your desserts too sweet, keep it to 1/3 cup only.

Mangoes: Mangoes have been used in two forms. The same have been pureed as well as chopped. The pureed mangoes are combined with condensed milk. And used to make triple ka meetha. Further chopped mangoes have also been used.

Optional: The dessert can be flavored with cardamom, saffron, vanilla, etc. Further triple ka meetha can be topped with a handful of a slivered pistachios and almonds etc. I have garnished with fresh pomegranate seeds and fresh mint leaves. Mint complements the taste of mango very well and therefore I would suggest using the same, although it is totally optional.

Recipes similar to Triple ka Meetha

I love to experiment with the recipes. A few such experiments are on the blog such as cherry on the churma, chana cone garam, cheesy aloo pakoda, bread puri etc.

How to serve Triple ka Meetha?

Serve it chilled for Mother’s Day celebrations. Or make it for any other special day.

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Triple ka Meetha

1.The recipe serves 2.

triple ka meetha

2.Cut the sides of the bread slices.

triple ka meetha

3.Cut the slices into small pieces.

triple ka meetha

4.Heat enough oil. Add in the pieces of bread slices.

triple ka meetha

5.Fry the bread pieces till golden brown. Keep aside.

triple ka meetha

6.In a mixing bowl, add 1/2 cup mango puree.

triple ka meetha

7.Next add in 1/2 cup of condensed milk.

triple ka meetha

8.Mix it well.

triple ka meetha

9.In a serving dish, arrange fried bread pieces.

triple ka meetha

10.Pour condensed milk and mango puree mixture on it.

triple ka meetha

11.Add mango pieces.

triple ka meetha

12.Arrange another layer of fried bread pieces.

triple ka meetha

13.Followed by condensed milk and mango puree mixture.

triple ka meetha

14.And finally top with mango pieces.

triple ka meetha

15.Garnish with pomegranate seeds and mint leaves.

triple ka meetha

16.Refrigerate for a couple of hours.

triple ka meetha

17.Serve chilled. Bon appetite!!

triple ka meetha

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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