If not using crustless bread, trim the edges to remove the crust. Arrange them on a wide tray.

Air dry/ sun dry or toast bread in an oven or air fryer until the bread slices are a bit dry and moist-free. I prefer to toast the bread at 300 F or 150 c for 3 mins on each side. In the air fryer, you can do them at 320F/160 C for 1 min in a preheated air fryer. Place a wired rack over the bread.

Cool completely. Cut them to 2 inch pieces.

Add ghee to a small kadai and heat it.

When the ghee is medium hot, add the bread pieces in batches and deep fry until golden and crisp. Do not over fry and avoid frying at high temperature. Remove them to a cooling rack.

Add a tablespoon ghee and heat it. Fry the nuts until light golden. If you want add raisins and fry until they turn plump. Remove them to a plate.

Add sugar, cardamom powder, saffron and water to a small pot.

Mix well and dissolve the sugar, bring this to a rolling boil and turn off.

Add rose water and food color if using. Keep this in a warm place.

Arrange the fried bread in a single layer in a pan. Pour the sugar syrup all over the fried bread, retaining a little in the pot. Immediately pour the evaporated milk. (for 2x & 3x read notes & step wise photo instructions)

Turn on the stove to medium heat and cook for 2 to 3 mins, until bubbling hot.

Continue to cook on a low heat until you see all of the milk is absorbed and only the syrup is left at the bottom. Take care not to burn.

Turn off the heat and cover the pan. Let the bread rest in the pan for 10 mins.

Your double ka meetha should be soft, juicy and mouth melting, yet the bread should hold its shape.

Garnish with fried nuts, khoya (optional) and edible silver if you want.