Double Ka Meetha

Double Ka Meetha - Plattershare - Recipes, food stories and food lovers
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.
4 from 1 vote
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Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Served As: Desserts
Recipe Cuisine Type: Desserts
Recipe Taste: Sweet
Servings 2


  • 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


  • 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.
    Double Ka Meetha - Plattershare - Recipes, food stories and food lovers

Recipe Notes

Do not ready the slices and keep for long before serving as they will turn soggy.
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Anju Bhagnari
Anju Bhagnari

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