Double ka Meetha

**Prepare the bread:** Remove crusts from bread slices and cut each slice into triangles or rectangles. Let them air-dry for 30 minutes to remove excess moisture.

**Soak saffron:** Soak saffron strands in 2 tablespoons of warm milk for 10 minutes until the milk turns golden.

**Make the sugar syrup:** Combine sugar with 200 ml water in a pan. Bring to a boil, stirring until sugar dissolves. Simmer for 3–4 minutes to make a light one-string syrup. Add cardamom powder and rose water. Keep warm.

**Fry the bread:** Heat ghee in a wide pan on medium heat. Fry the bread pieces in batches until deep golden brown and crisp on both sides, about 2–3 minutes per side. Drain on paper towels.

**Fry the dry fruits:** In the same ghee, fry cashews until golden, then raisins until they puff up. Remove and set aside.

**Prepare the rabri:** Heat milk in a heavy pan and bring to a boil. Reduce heat and simmer, stirring frequently, until the milk reduces to about half its volume and thickens. Add crumbled khoya and stir until dissolved.

**Combine bread and syrup:** Dip the fried bread pieces in the warm sugar syrup for 30 seconds, ensuring they are well coated but not soggy. Arrange in a single layer in a serving dish.

**Pour the rabri:** Pour the thickened milk (rabri) over the syrup-soaked bread. Drizzle the saffron milk over the top.

**Garnish and serve:** Top with fried cashews, raisins, and sliced almonds. Serve warm or at room temperature. Can also be served chilled.