Double Ka Meetha

Double Ka Meetha

Double Ka Meetha is a very popular dessert in the Hyderabad cuisine. It shares its root with Shahi Tukda, which is a popular dessert in the Awadhi cuisine. Double Ka Meetha can be loosely referred to as the Indian bread Pudding, as it is made with bread and a condensed milk component. Bread is called Double Roti and hence the name Double Ka Meetha, meaning sweet made with bread formed.

I had seen several people talk about Double Ka Meetha, but just the thought of deep fried bread kept me away from making it. When looking for recipes to make with alphabet D, this was the first thing that popped into my mind. It is a very simple recipe and all the components can be made ahead of time and kept ready until ready to assemble.


The Rabri or the condensed milk part takes a while to prepare. I took the short cut and made it using evaporated milk and condensed milk. This way it was ready in under 20 minutes. The rest of the procedure is very simple and quick to make.

Double Ka Meetha

The bread slices are deep fried in ghee until crispy and golden brown. I did not deep fry them, but pan fried them in liberal amount of ghee. Do not use fresh bread when making Double Ka Meetha, as it tends to absorb too much ghee and also not crisp up quite as well. Use at least a day old bread to make this. I used about 5 slices of bread which yielded 10 pieces of Double Ka Meetha. The Rabri was left out a bi, but it was no problem. The kids were happy to finish that part by itself.

Our state is having a school strike and the boys have been home all this week. Not sure when they will be going back to school yet. This is working in favor for me as well against. In favor, because I have someone to taste test all the recipes I am cooking new. Against, because I am really not finding that ‘Me’ time to sit down and write. I am not an early morning person, so I have been staying up late to finish up writing and commenting.

Double Ka Meetha

My Other Posts in the A – Z Explore the Flavors Series

A for Akki Roti 

B for Baghrir with Orange Butter Sauce

C for Chickpeas Shawarma

Preparation time – 10 minutes
Cooking time – 30 minutes
Difficulty level – Easy

Double Ka Meetha

Ingredients to make Double Ka Meetha – serves 4

  • Bread slices – 5 (Day old bread works well)
  • Ghee – 4 tbsp
  • Evaporated milk – 1 can (12 oz)
  • Condensed milk – 1/2 Can (7 oz)
  • Saffron – few threads
  • Cardamom – 5 (pods removed and powdered)
  • Sugar – 1/2 cup
  • Water – 1/2 cup
  • Mixed nuts – 2 tbsp (I used almonds, cashews and pistachios)

Double Ka Meetha

Procedure to make Double Ka Meetha –

Making Double Ka Meetha involves 4 parts that is all cooked separately and then assembled together. There is a bread part, a sugar syrup part, a nut part and the milk part (rabri).

Making the Rabri –

  • I took the easy out making the rabri. Traditionally it is made by simmering milk until it is nice and thick. I made it out of evaporated milk and condensed milk and it just took me 20 minutes to get the right consistency.
  • In a heavy bottom pan, combine the evaporated milk and condensed milk. Mix it well and bring it to a gentle boil. Keep cooking until is creamy.
  • Add the crushed cardamom and the saffron threads and continue to cook until it reaches a thick and creamy consistency.
  • I like my rabri a little bit on the thinner side as I feel it soaks up well that way.
  • Let the rabri cool down to room temperature. We could even make it ahead of time and keep it chilled until ready to assemble.

Double Ka Meetha

Making the Sugar Syrup –

  • Combine the sugar and the water in a pan and bring it to a boil.
  • Boil the sugar syrup for couple of minutes until it is sticky. There is no thread consistency for the sugar. We just want it sticky. If the syrup boil too much and becomes thick, the bread slices would not soak up the sugar. So just let it boil for couple of minutes and come to a sticky consistency. Turn off the flame and let it cool down to room temperature.

Double Ka Meetha

Making the Bread –

  • Older bread works better for this. Fresh bread tends to absorb too much ghee when frying and also does not become as crisp as older breads so.
  • Traditionally the breads are deep fried in ghee, but I am not going to be doing that. I have pan fried the breads by applying liberal amount of ghee on them. The ghee is important to get that flavor and the texture.
  • Using a sharp knife, remove the crusts off the bread. Slice each slice diagonally into 2. Pan fry the triangles using adequate ghee on both the sides. The bread has to fried until golden brown and crispy. Don’t cook the bread in very high heat as it will not become crispy.
  • Repeat this with all the slices and keep it ready.

Double Ka Meetha

Preparing the nuts –

  • Chop all the nuts into fine pieces. I used cashews, almonds and pistachios for my nuts layer.
  • Heat about a tsp of ghee and fry the chopped nuts until golden brown and aromatic. Remove it and keep it aside until ready to assemble.

Double Ka Meetha

Assembling Double Ka Meetha. –

  • Double ka Meetha can be served either warm or cool. I have tried both and they both tastes unique in their own ways. If serving warm, prepare all the components and let it just cool down to warm, especially the rabri.
  • When ready to serve, dip the fried bread slices in the sugar syrup flipping it to coat both the sides.
  • Place it on a serving plate and then drizzle the rabri over it.
  • Sprinkle the fried nuts over the prepared bread and enjoy.

Double Ka Meetha

Double Ka Meetha
5 from 19 votes
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Double Ka Meetha

Course Dessert
Cuisine Hyderabad, Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings

Ingredients

  • Bread slices - 5 Day old bread works well
  • Ghee - 4 tbsp
  • Evaporated milk - 1 can 12 oz
  • Condensed milk - 1/2 Can 7 oz
  • Saffron - few threads
  • Cardamom - 5 pods removed and powdered
  • Sugar - 1/2 cup
  • Water - 1/2 cup
  • Mixed nuts - 2 tbsp I used almonds, cashews and pistachios

Instructions

  1. Making Double Ka Meetha involves 4 parts that is all cooked separately and then assembled together. There is a bread part, a sugar syrup part, a nut part and the milk part (rabri).

Making the Rabri -

  1. I took the easy out making the rabri. Traditionally it is made by simmering milk until it is nice and thick. I made it out of evaporated milk and condensed milk and it just took me 20 minutes to get the right consistency.
  2. In a heavy bottom pan, combine the evaporated milk and condensed milk. Mix it well and bring it to a gentle boil. Keep cooking until is creamy.
  3. Add the crushed cardamom and the saffron threads and continue to cook until it reaches a thick and creamy consistency.
  4. I like my rabri a little bit on the thinner side as I feel it soaks up well that way.
  5. Let the rabri cool down to room temperature. We could even make it ahead of time and keep it chilled until ready to assemble.

Making the Sugar Syrup -

  1. Combine the sugar and the water in a pan and bring it to a boil.
  2. Boil the sugar syrup for couple of minutes until it is sticky. There is no thread consistency for the sugar. We just want it sticky. If the syrup boil too much and becomes thick, the bread slices would not soak up the sugar. So just let it boil for couple of minutes and come to a sticky consistency. Turn off the flame and let it cool down to room temperature.

Making the Bread -

  1. Older bread works better for this. Fresh bread tends to absorb too much ghee when frying and also does not become as crisp as older breads so.
  2. Traditionally the breads are deep fried in ghee, but I am not going to be doing that. I have pan fried the breads by applying liberal amount of ghee on them. The ghee is important to get that flavor and the texture.
  3. Using a sharp knife, remove the crusts off the bread. Slice each slice diagonally into 2. Pan fry the triangles using adequate ghee on both the sides. The bread has to fried until golden brown and crispy. Don't cook the bread in very high heat as it will not become crispy.
  4. Repeat this with all the slices and keep it ready.

Preparing the nuts -

  1. Chop all the nuts into fine pieces. I used cashews, almonds and pistachios for my nuts layer.
  2. Heat about a tsp of ghee and fry the chopped nuts until golden brown and aromatic. Remove it and keep it aside until ready to assemble.

Assembling Double Ka Meetha. -

  1. Double ka Meetha can be served either warm or cool. I have tried both and they both tastes unique in their own ways. If serving warm, prepare all the components and let it just cool down to warm, especially the rabri.
  2. When ready to serve, dip the fried bread slices in the sugar syrup flipping it to coat both the sides.
  3. Place it on a serving plate and then drizzle the rabri over it.
  4. Sprinkle the fried nuts over the prepared bread and enjoy.

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28 thoughts on “Double Ka Meetha

  1. oh sandhya I so get you, here am too facing the same lil one is on spring break I couldn’t even sit and write my post properly. I will include myself in your night owl club 😀 Double ka meetha looks so addictive, The bread fried in ghee and topped with that luscious rabri is so sinful !! It is Midnite here am craving for some sweet after seeing this.. Perfect recipe choice for D ..

  2. This is such an wonderful dessert to enjoy. Even I didn’t deep fry the bread slices but shallow fried them when I made this dish. Your version of rabdi with evaporated milk is a good idea for some fast cooking.

  3. That is one of the most rich and decadent Hyderabadi desserts. I absolutely love it. Your whole set up looks very inviting.
    Hope the kids go back to school soon enough. I know it’s a very serious matter to discuss but closing the schools affect the kids even more.

  4. Love it anytime, Sandhya. I usually put the buttered bread in toaster and then slice it 🙂
    Hope the boys get back to school soon and the teacher’s issues be resolved.

  5. Love the way you fried those bread slices, amazing idea of pan frying, and sure this double ka meetha will definitely tickle anyone tastebuds quickly than you can imagine.

  6. A great idea to pan fry this ! And the entire set up is so festive ..
    btw I do hope that the school situation comes back to normal
    At ur end .. it must be hard to get a breakthrough at this stage ..

  7. Oh that sweet looks amazing Sandhya..what a delicious one to enjoy!..having the kids at home is such a tough task as in to find them enough things to keep them engaged!..Its always such a tricky thing right, when they are at school, I feel it will be good to have them home and vice versa!..My boys just started the next academic year and we were so happy..:)

  8. It is the same with me, girls at home withEaster break and it is so tough to sit on lappy. I love double ka meetha and can have it anytime after or before meals. Such a rich and delicious dessert recipe.

  9. Hope the school problem is solved now sandhya, I know what it is, not to have me time, i would go crAzy!!😳that is one sinful dessert sandhya! We love bread based desserts! Perfect dessert for parties !!

  10. What an AMAZING idea! I like. Very interesting combination of ingredients. I LOVE how easy and delicious this is! I definitely want to try it. Thank you for sharing this great recipe! YUM!

  11. This dessert definitely look delicious. I would love to try it. Does it go well with ice cream,as I have small kids and I know they would want to try it.

  12. This reminds me of sophisticated French toast with extra spices. What a wonderful dessert — sorta like a bread pudding! It has elements of other countries but unique in its ingredients. Such a great recipe — I love trying different cuisines.

  13. What a beautiful cross between french toast and bread pudding .. the recipe is easy and sounds decadent and amazing! I love the combination of ingredients and the pictures are mouth-watering!!!

  14. Aromatic french toast! Well, almost french toast only because you didn’t use eggs. This recipes sounds amazing! I will need to run to my local international market to pick up ghee! I can’t wait to try it!

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