Double ka meetha is a bread pudding dessert of fried bread slices soaked in hot milk with spices, including saffron and cardamom. Double ka meetha is a dessert of Hyderabad. It is popular in Hyderabadi cuisine, served at weddings and parties. Double ka meetha refers to the milk bread, called “Double Roti” in the local Indian dialects because it swells up to almost double its original size after baking.
The dish is similar to Shahi Tukda which has its roots in Pakistani cuisine and is a famous dessert in Mughlai cuisine. It is particularly prepared during the festive month of Ramadan and on Eid. The recipe uses bread, condensed milk, and dry fruits.
This recipe was cooked by my friend Anibha Chopra 🙂 and it was simply awesome!!!
6 slices Bread
2 tbsp Ghee
1 cup Full Cream Milk
2 tbsp Pista, blanched and chopped
1/4 cup Sugar
1/4 cup Water
1 Cardamom, powdered
4-5 Almonds, toasted and sliced
Few strands of saffron
First you need to cut the edges of the bread. Thereafter, cut it diagonally to form 2 triangles.
To make the sugar syrup, mix sugar and water and set the mixture to boil. Now, simmer the solution for about 10 minutes and add powdered elachi into it.
Take a pan and set the milk to boil. Simmer it until it reduces to 1/4th quantity. Simultaneously, keep stirring occasionally so that it does not stick to the pan. Now, add pista and few strands of saffron to the thickened milk.
Apply ghee on the sides of the bread and lightly fry them until they turn golden brown on both sides.
Arrange the fried bread on a plate. Pour the sugar syrup onto the bread and wait until it seeps down.
Now, spread the milk mixture onto the bread and sprinkle some almonds, pista and saffron strands over it.