Double Ka Meetha: Exquisite Hyderabadi Bread Pudding
50 minutes
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About Double Ka Meetha: Exquisite Hyderabadi Bread Pudding
Indulge in the opulence of Double Ka Meetha, a Hyderabadi bread pudding that's as rich in history as it is in flavor. Imagine crispy fried bread drenched in fragrant saffron syrup, crowned with creamy cardamom-spiced rabri, and finished with a shower of crunchy nuts.This festive dessert is a symphony of textures and aromas, a true taste of India. Our simple recipe guides you through every step, ensuring your Double Ka Meetha is nothing short of spectacular.Whether you savor it warm or chilled, this unforgettable treat promises a culinary journey to the heart of Hyderabad. Prepare to be captivated!
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Recipe Time & More
Prep10 minutes
Cook40 minutes
Total50 minutes
Ingredients
For the Sugar Syrup
- 1/2 cup Water
- 1/4 cup Sugar
- 1/2 tsp Rose Water
- 10-12 Saffron Strands
For the Rabri
- 1/2 ltr Milk
- 1/4 tsp Cardamom Powder
For the Garnish
- 1 tbsp Cashews finely chopped
- 1 tbsp Almonds finely chopped
- 1 tbsp Pistachios finely chopped
Instructions
- Trim the crusts from the bread slices and cut each slice into 2 or 4 triangles, depending on the size of the bread.
- In a saucepan, combine the water and sugar. Cook over medium heat, stirring until the sugar dissolves.
- Continue to simmer the syrup until it reaches a one-string consistency. This means that when you lift a spoon from the syrup, a thin thread of syrup will form between the spoon and the pan. This ensures the syrup is thick enough to coat the bread.
- Remove the syrup from the heat and stir in the rose water and saffron strands. Set aside.
- In a heavy-bottomed pan or pot, pour the milk and bring to a boil over medium heat. Reduce the heat to low-medium and simmer, stirring occasionally, until the milk reduces to half its original volume and thickens to a rabri-like consistency.
- Stirring frequently prevents the milk from scorching on the bottom of the pan, ensuring a smooth and creamy rabri.
- Once the milk has thickened, stir in the cardamom powder. Remove from the heat and set aside to cool.
- Heat the ghee in a large skillet or tawa over medium heat. Shallow fry the bread triangles until golden brown and crisp on both sides.
- Dip each fried bread triangle into the saffron-infused sugar syrup, ensuring they are well coated. Arrange the soaked bread slices in a serving dish.
- Pour the cooled rabri over the syrup-soaked bread. Sprinkle generously with the chopped cashews, almonds, and pistachios.
- Serve Double Ka Meetha warm or chilled.
Recipe Notes
Good To Know
- Sugar syrup can be omitted by adding sugar directly to the milk while boiling.
- Stir the milk occasionally while boiling to prevent sticking and burning.
- Trimming the bread slices is optional.
Expert Tips
- For a richer flavor and a beautiful golden color, use saffron-infused milk for the rabri.
- Adjust the sweetness of the dish by varying the amount of sugar added to the milk or syrup. If using very ripe mangoes, you may need less added sugar.
- Experiment with different types of bread for varied textures. Challah or brioche would add a richer, sweeter element.
Storage Instructions
- Double ka Meetha can be stored in an airtight container in the refrigerator for up to 2 days. Gently warm in the oven or on the stovetop before serving.
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Recipe Nutrition
Calories: 186kcalCarbohydrates: 14gProtein: 1gFat: 14gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gSugar: 13g
Sasmita
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4 Comments
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Such a scrumptious dish! Thank you.
Absolutely delicious! Thanks for sharing.
What a flavorful dish! Thanks for sharing.
Such a scrumptious dish! Thank you.