Hyderabadi Double Ka Meetha: A Decadent Indian Bread Pudding
1 hour 20 minutes
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About Hyderabadi Double Ka Meetha: A Decadent Indian Bread Pudding
Dive into the opulence of Hyderabad's culinary tradition with this Double Ka Meetha—a truly exquisite Indian bread pudding. Imagine golden-fried pav buns drenched in fragrant cardamom syrup, then simmered in a luscious bath of reduced milk and mawa.This symphony of textures and flavors is elevated with a sprinkle of crunchy almonds and cashews. Our simplified recipe uses a shallow-frying method, making this decadent dessert surprisingly light and perfect for any occasion.
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See the 30-Day PlanRecipe Time & More
Prep20 minutes
Cook1 hour
Total1 hour 20 minutes
Ingredients
For the Sugar Syrup
- ⅔ Cup Sugar
- ⅔ Cup Water
- 4 Cardamom Pods slightly crushed
For the Garnish
- ¼ Cup Almond Slivers
- ¼ Cup Cashew Slivers
- 4 Tbsp Cream fresh
Instructions
- Cut each pav bun into bite-sized pieces.
- Heat the desi ghee in a pan over medium heat. Shallow fry the pav pieces in batches until golden brown and slightly crisp. This adds a lovely richness and texture to the dish.
- In a separate pan, combine the sugar, water, and crushed cardamom pods. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Continue simmering without stirring until the syrup reaches a single-thread consistency. This will create a light, sticky syrup to coat the pav.
- In another pan, simmer the full-fat milk over low heat until it reduces to half its original volume. This concentrates the milk's flavor and creates a richer base for the pudding.
- Stir in the mawa (milk solids) until it melts and combines smoothly with the reduced milk.
- Add the warm sugar syrup to the fried pav pieces and gently toss to coat. Allow the pav to soak in the syrup for about 5 minutes. This ensures each piece is infused with sweetness.
- Pour the reduced milk and mawa mixture over the syrup-soaked pav. Cover the pan and simmer for 10 minutes. This allows the flavors to meld and the pav to absorb the creamy milk mixture.
- Remove the lid and stir in the fresh cream. Garnish with almond and cashew slivers.
- Serve the Hyderabadi Double Ka Meetha warm and enjoy this melt-in-your-mouth dessert.
Recipe Notes
Good To Know
- For an extra layer of flavor, infuse the sugar syrup with a few strands of saffron and a teaspoon of rose water, adding them after you turn off the heat to preserve their aroma.
- If you prefer a richer texture, drizzle a few tablespoons of sweetened condensed milk over the assembled dessert before garnishing with nuts for a creamy, nawabi touch.
- To keep the fried pav pieces crunchy until serving, pour the sugar syrup just before eating rather than letting them soak for too long, especially if making ahead for a gathering.
- For a festive presentation, sprinkle a mix of chopped pistachios and edible silver leaf (varq) on top to echo the traditional Hyderabadi wedding style.
Expert Tips
- Use day-old pav or bread for frying, as it's less likely to absorb too much oil and will hold its shape better.
- Adjust the sugar syrup consistency to your liking. For a thicker coating, cook the syrup a bit longer until it reaches a one-string consistency. For a lighter syrup, reduce the cooking time.
- Don't overcrowd the pan when frying the pav. Fry in batches to ensure even browning and crispiness.
Storage Instructions
- It's best to assemble and serve this dessert fresh. The fried pav will lose its crispness if stored with the syrup.
- You can store the fried pav pieces and sugar syrup separately in airtight containers at room temperature for up to a day. Reheat the syrup gently before serving and pour over the fried pav just before eating.
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Recipe Nutrition
Calories: 179kcalCarbohydrates: 23gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gCholesterol: 6mgSugar: 23g
Zeenath Amaanullah
Articles: 92
3 Comments
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Great recipe! I’m eager to try it.
This is fantastic! Thank you for sharing.
Looks so yummy! Excited to make it.