Why recepie famous for?
A festive sweet from the rich Hyderabadi repertoire, the Double ka Meetha is a little on the sweeter side as the name suggests, but it is meant to be like that – rich and pampering, so go for it!
Ingredients
3/4 cup plain flour (maida)
1/2 tsp carom seeds (ajwain)
6 tsp ghee
1/4 cup milk
salt to taste
melted ghee for greasing and cooking
Instructions
Combine the plain flour, ajwain and salt in a deep bowl, mix well and keep aside.
Heat 2 tsp ghee in small non-stick pan on a medium flame till hot.
Add the ghee to the flour mixture, mix well using your hands, till it looks like bread crumbs.
Knead into a semi-soft dough using milk, cover it with a lid and keep aside for 10 minutes.
Divide the dough into 8 equal portions.
Roll each portion into a 150mm. (6”) diameter circle, without using any flour or ghee.
Put ½ tsp ghee and spread it evenly over it.
Fold into half to form a semi- circle and fold again to form a triangle.
Roll out the triangular paratha without using any flour for rolling.
Heat a non-stick tava (griddle) and cook each paratha on both the sides, using a little ghee, till its golden brown from both the sides.
Cool slightly and serve immediately.
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