Double Ka Meetha
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Double ka meetha is a most popular traditional dessert of Hyderabad. This dessert is a type of bread pudding where the deep fried slices of bread soaked in sugar syrup, then garnished with cardamom flavored rabri along with some chopped nuts. The name 'double ka meetha' derives from the term 'double roti' because the fried bread slices swell up to almost double after soaking. The double ka meetha recipe is much similar to the very rich 'sahi tukda' recipe.
On Ramdan, Eid this recipe is a must-one to be prepared. Authentically the recipe is made by deep frying the bread slices in ghee; but the breads can be shallow fried or baked. So just go through the step by step method of preparation as mentioned below of the famous Hyderabadi sweet double ka meetha.
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Ingredients
- Milk ½ lt
- Bread slice 6-7 no.
- Sugar ¼ cup
- Water ½ cup
- Cardamom powder ¼ tsp
- Cashew finely chopped 1 tbsp
- Almond finely chopped 1 tbsp
- Pistachio finely chopped 1 tbsp
- Saffron strand few
- Rose water ½ tsp
- Ghee For shallow frying
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Instructions
- Trim the edges of bread slices and cut each slice into 4 triangles (if the bread slices are bigger) or 2 triangles (if the bread slices are smaller). Keep aside.
- Now prepare the sugar syrup by boiling water and sugar on medium flame till 1 string consistency. Then turn off the flame, add rose water, give a quick stir and keep aside.
- Pour milk in a heavy deep bottom pan, boil on low-medium flame until reduced to half. By that time the milk'll be of thick consistency, like rabri.
- Always make sure to keep stirring the milk occasionally, otherwise it'll stick to the bottom of the pan and can get burnt.
- Add cardamom powder along with saffron, stir well. Turn off the flame and keep aside to cool.
- In a nonstick tawa, shallow fry the triangular bread slices with ghee. Instead of shallow fry, these can be deep fried in ghee which is the traditional method.
- Dip each bread slices into the sugar syrup and arrange in a serving plate. Pour the thickened milk (rabri) over the bread slices. Sprinkle finely chopped nuts and few saffrons over the rabri.
- Serve this delicious dessert double ka meetha chilled or warm !
Notes
- Sugar syrup preparation step can be omitted by adding sugar directly to the milk while boiling.
- Always keep stirring the milk occasionally while boiling, otherwise it’ll stick to the bottom of the pan and can get burnt.
- Trimming the edges of bread slices is optional.
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