Double Ka Meetha
About Double Ka Meetha
Double ka Meetha is a well-known Hyderabadi dessert.
It is so named as in many regions of India, the bread was often called as Double-roti.
It is an integral part of Hyderabad's rich and traditional cuisine, and a must in any celebration, festival etc.
Quite similar to its Awadhi cousin,Shahi Tukda, the two do differ in a few key places
The key difference being that in Shahi Tukda, the rabdi is used as a topping, whereas in Double ka Meetha, the rabdi is the base in which the sweetened slices are soaked completely so that they absorb its flavours well.
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Recipe Time & More
Ingredients
- 4 slices Bread (kept in the fridge overnight)
- Rabdi (500 ml milk for the)
- 50 gm Condensed Milk
- 15 gm Sugar (optional)
- Sugar Syrup (150 grams sugar for the)
- 150 ml Water
- 1/4 tsp Elaichi Powder
- to To Garnish (a few cashew nuts, fried garnish)
- a Almonds (fried)
- a Raisins (fried)
- 1 tsp Pistachios (coarsely crushed)
- Desi Ghee (as needed)
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Instructions
- To make the rabdi, take the milk in a thick bottom pan.
- Place on low heat and cook till it reduces to half.
- Stir and scrape the base and sides of the pan every once in a while to remove and add back the thickened milk solids
- Add the condensed milk and the sugar ( optional ).
- Cook further to reduce to almost ¼ of the original quantity.
- Let it cool to room temperature.
- Later on, chill in the fridge till serving time.
- Now, remove the crust from the bread slices.
- Halve / Quarter them or cut into triangles.
- Deep fry in ghee / Shallow fry in a pan / Toast on tawa / Grill in the oven to deep golden brown colour.
- If toasting or shallow frying on a tawa, apply 1 teaspoon ghee on each side of all the slices to get a rich flavour and taste.
- To make the sugar syrup take the sugar, elaichi powder and water in a pan. Place on low heat and cook till the sugar melts and the syrup becomes little sticky
- When the slices are done, dip each in the hot syrup for a couple of minutes and then remove in a plate.
- To serve, place a slice in a deep plate and pour rabdi over it so that it gets soaked completely.
- Garnish with a few fried cashew nuts, almonds, raisins and pistachios.
- Serve chilled.
Recipe Notes
Do not ready the slices and keep for long before serving as they will turn soggy.
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Anju Bhagnari
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Such a lovely dish! Thanks for sharing.
Such a lovely dish! Thanks for sharing.
This looks incredible! I need to try it.
This is wonderful! Can’t wait to taste it.