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Best Double Ka Meetha Recipe | Indian Bread Pudding Recipe
Hyderabadi dessert Double Ka Meetha is made with bread slices, sugar syrup, and reduced milk (rabdi). Eid and other special occasions often call for the preparation of this dish. I’ll show you how to make it.
It is probably a mystery to you why DOUBLE? In some parts of India, white bread is called double roti, and this dessert is called double ka meetha because it is made with white bread as its base.
It is also known as bread ka meetha or dabal ka meetha.
This Hyderabadi sweet is made by frying bread slices in ghee until crispy, pouring sugar syrup over them, and then topping them with rabdi and dry fruits.
As the bread slices soak up the sugar syrup, they become soft and melt-in-your-mouth delicious. You can likewise prepare it on the stovetop if you don’t have an oven.
Served warm or chilled, this dessert is delicious either way. For a larger group, this recipe can be doubled or tripled. For a smaller group, it can be halved.
How To Make Double Ka Meetha Recipe
The Hyderabadi-style dessert Double ka Meetha consists of bread slices, sugar syrup, and reduced milk (rabdi). It is especially popular during the festival of Eid and other special occasions.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: Indian
Servings: 10 people
Author: Ranjeeta Nath Ghai
Ingredients For Double Ka Meetha
For The Rabdi
- 1 litre whole (full-fat) milk
- 200 grams khoya (reduced milk solids) (crumbled)
For The Bread
- 10 white bread slices
- 2 cups ghee
For Sugar Syrup
- 1 cup granulated date sugar
- 1 cup water
For Garnishing
- 10-12 crushed almonds
- 10-12 crushed cashew nuts
- 10-12 slivered pistachios
- 2 tsp ghee
Cooking Instructions For Double Ka Meetha
Making Of Rabdi
- Rabdi should be made first. The thickening process will take approximately an hour. In the meantime, you can prepare the other components of the recipe.
- Heat whole (full-fat) milk in a heavy bottomed pan over medium heat. Stir constantly while heating to prevent scorching.
- As soon as the milk stats boiling, reduce the heat to medium-low and add the crumbled khoya.
- Milk will thicken and reduce to half in about an hour.
- Keep scraping the insides of the pan and let the milk solids remix with the boiling mix. To prevent scorching, stir frequently.
- Keep the pan aside after removing it from the heat.
Frying The Bread Slices (Double Roti)
- Slice the bread diagonally in half. Ends need not be removed.
- Over medium heat, melt ghee.
- Add a few slices to the hot ghee and fry from both sides until lightly browned. The bread slices should not be overfried. It is essential to keep in mind that residual heat will continue to brown the food.
- Place bread slices on a paper towel-lined plate to soak the excess ghee. Set aside all the bread slices after they have been fried in the same manner.
Prepare The Sugar Syrup
- Over medium heat, simmer sugar and water until the mixture boils. Stir regularly.
- Cook the syrup for 6-8 minutes until it has thickened a little.
- Take the pan off the heat and set it aside.
Get The Nuts Ready
- Roast almonds and cashew nuts with ghee and set aside.
- When roasted in the oven, nuts that are mixed with ghee will become very flavorful.
Assembly Of Double Ka Meetha
- The oven to be used should be preheated to 360 degrees F (180 degrees C).
- In a deep baking dish, arrange the crispy bread slices. The dessert should be served in a dish of your choice.
- Spread the sugar syrup over the slices of bread.
- Now, pour the rabdi on top of it.
- Sprinkle the slivered nuts over the rabdi.
- Then, take the dish and place it on the middle rack. Set a timer for 20-25 minutes and wait until the top is slightly browned.
- Let the dish cool few minutes after removing the dish from the oven.
- Serve chilled or warm. Garnished with slivered pistachios and edible rose petals.
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Quick Overview
Recipe Name: Best Double Ka Meetha Recipe | Indian Bread Pudding Recipe
Author: Ranjeeta Nath Ghai
Description: Hyderabadi dessert Double Ka Meetha is made with bread slices, sugar syrup, and reduced milk (rabdi).
Preperation time: 10M
Cook Time: 1H
Total Time: 1H10M
Type: dessert
Recipe Yield: 10 servings
Recipe Ingredients: 1 litre whole (full-fat) milk, 200 grams khoya (reduced milk solids) (crumbled), 10 white bread slices, 2 cups ghee, 1 cup granulated sugar, 1 cup water, 10-12 crushed almonds, 10-12 crushed cashew nuts, 2 tsp ghee
Recipe Instructions: Rabdi should be made first. The thickening process will take approximately an hour. In the meantime, you can prepare the other components of the recipe. Heat whole (full-fat) milk in a heavy bottomed pan over medium heat. Stir constantly while heating to prevent scorching. As soon as the milk stats boiling, reduce the heat to medium-low and add the crumbled khoya. Milk will thicken and reduce to half in about an hour. Keep scraping the insides of the pan and let the milk solids remix with the boiling mix. To prevent scorching, stir frequently. Keep the pan aside after removing it from the heat. Frying The Bread Slices (Double Roti) Slice the bread diagonally in half. Ends need not be removed. Over medium heat, melt ghee. Add a few slices to the hot ghee and fry from both sides until lightly browned. The bread slices should not be overfried. It is essential to keep in mind that residual heat will continue to brown the food. Place bread slices on a paper towel-lined plate to soak the excess ghee. Set aside all the bread slices after they have been fried in the same manner. Prepare The Sugar Syrup Over medium heat, simmer sugar and water until the mixture boils. Stir regularly. Cook the syrup for 6-8 minutes until it has thickened a little. Take the pan off the heat and set it aside. Get The Nuts Ready Roast almonds and cashew nuts with ghee and set aside. When roasted in the oven, nuts that are mixed with ghee will become very flavorful. Assembly Of Double Ka Meetha The oven to be used should be preheated to 360 degrees F (180 degrees C). In a deep baking dish, arrange the crispy bread slices. The dessert should be served in a dish of your choice. Spread the sugar syrup over the slices of bread. Now, pour the rabdi on top of it. Sprinkle the slivered nuts over the rabdi. Then, take the dish and place it on the middle rack. Set a timer for 20-25 minutes and wait until the top is slightly browned. Let the dish cool few minutes after removing the dish from the oven. Serve chilled or warm. Garnished with slivered pistachios and edible rose petals.
Recipe Cuisine: Indian/Hyderabadi
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