Double ka Meetha, Osmania Biscuit and Irani Chai

Ingredients

• 1.5 cup maida (sifted)
• 0.5 cup unsalted butter (softened at room temperature)
• 0.5 cup powdered sugar
• 0.25 cup custard powder (vanilla flavored)
• 2 tbsp milk powder
• 0.5 tsp baking powder
• 0.5 tsp cardamom powder
• 0.25 tsp salt
• 3 tbsp milk (cold, as needed to form dough)
• 8 pcs saffron strands (for milk wash)
• 1 tbsp warm milk (for milk wash)

Instructions

1. 1

   Prepare the dough: In a large bowl, cream the softened butter and powdered sugar together with a whisk or electric mixer until light and fluffy. In a separate bowl, sift together the maida, custard powder, milk powder, baking powder, cardamom powder, and salt. Gradually add the dry ingredients to the creamed butter and sugar mixture. Mix until it resembles coarse breadcrumbs. Add 2-3 tablespoons of cold milk, one at a time, and gently bring the mixture together to form a soft, pliable dough. Do not over-knead.

2. 2

   Chill and shape the biscuits: Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes. This prevents the biscuits from spreading too much while baking. Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough out to about ¼-inch thickness. Use a round cookie cutter (about 2 inches in diameter) to cut out the biscuits. Arrange them on the prepared baking sheet, leaving some space between each one.

3. 3

   Prepare the saffron wash and bake: In a small bowl, mix the saffron strands with 1 tablespoon of warm milk and let it sit for a few minutes to release its color. Gently brush the top of each biscuit with the saffron milk wash. Bake in the preheated oven for 15-18 minutes, or until the edges are lightly golden brown. The centers will still be pale. Do not over-bake, as they will continue to cook on the hot tray.

4. 4

   Cool and store: Remove the baking sheet from the oven and let the biscuits cool on the sheet for 5-10 minutes. Transfer the biscuits to a wire rack to cool completely. They will become crispier as they cool. Once completely cool, store them in an airtight container at room temperature for up to two weeks.

Ingredients

• 1 l Full Fat Milk (Essential for creaminess)
• 100 g Mawa (Unsweetened and crumbled)
• 500 ml Water
• 4 tbsp Black Tea Powder (Use a strong variety like Assam)
• 6 tbsp Sugar (Adjust to taste)
• 4 pods Green Cardamom (Lightly crushed)

Instructions

1. 1

   Prepare the Creamy Milk Base

   • In a heavy-bottomed saucepan, pour in the full-fat milk. Bring it to a gentle boil over medium heat.
   • Once boiling, reduce the heat to low. Add the crumbled mawa and stir continuously until it dissolves completely into the milk.
   • Allow the milk to simmer on the lowest possible heat for 20-25 minutes. Stir occasionally to prevent it from sticking to the bottom. The milk will reduce, thicken, and become very creamy.
2. 2

   Brew the Tea Decoction

   • While the milk is simmering, prepare the decoction in a separate saucepan.
   • Combine the water, black tea powder, sugar, and lightly crushed green cardamom pods.
   • Bring the mixture to a rolling boil over medium-high heat.
   • Reduce the heat to low and let the decoction simmer for 15-20 minutes. It will reduce by about half and become a dark, thick, and aromatic syrup.
3. 3

   Assemble and Serve

   • Once both components are ready, strain the tea decoction through a fine-mesh sieve or a muslin cloth to remove the tea leaves and cardamom pods.
   • To serve, pour about 1/4 of the hot decoction into each serving cup (approximately 2-3 tablespoons).
   • Gently pour the hot, thickened milk over the decoction in each cup. Serve immediately without stirring to enjoy the distinct layers of flavor.
   • Traditionally enjoyed with Osmania biscuits or a slice of bun maska.