Heavenly Hyderabadi Double Ka Meetha: A Delicious Indian Bread Pudding Recipe

Ingredients

8 slices of bread
1 cup of milk
1 cup of sugar
1/2 cup of ghee (clarified butter)
1/2 cup mixed dry fruits (cashews, almonds, and raisins)
1/2 teaspoon cardamom powder
200 grams of khoya (dried whole milk)
1/4 teaspoon of saffron strands
1 cup of water
Oil for deep-frying

Steps and instructions

Cut the bread slices into triangular pieces.
Heat the oil in a deep pan and deep-fry the bread pieces until they turn golden brown. Drain on absorbent paper and set aside.
Prepare the sugar syrup by heating water and sugar in another pan. Stir continuously until the sugar dissolves completely. Let the syrup simmer for about 5 minutes and then remove from the heat.
Soak the fried bread pieces in the sugar syrup for about 10 minutes.
In a separate pan, heat the ghee and add the mixed dry fruits. Sauté until they turn golden and then transfer them to a plate. Keep aside.
In the same pan, add milk, cardamom powder and saffron strands. Bring the mixture to a boil and then add the khoya. Stir continuously until the khoya melts and the mixture thickens. This is the rabri.
Arrange the soaked bread pieces in a serving dish, pour the prepared rabri over the bread, and sprinkle the fried dry fruits on top.
Refrigerate the dessert for a couple of hours before serving. Enjoy your Double Ka Meetha!

Tools for making

Deep Pan - For frying the bread pieces
Pan - For preparing the sugar syrup and rabri
Absorbent Paper - To drain the fried bread pieces
Plate - To transfer the fried dry fruits
Serving Dish - To arrange the soaked bread and pour the rabri

Recipe variations

Use whole wheat bread instead of regular bread for a healthier version.
Add a pinch of cinnamon powder to the sugar syrup for an extra flavor.
Replace the khoya with condensed milk for a different taste and texture.
Add a few drops of rose water or kewra essence to the rabri for a fragrant twist.
Sprinkle some crushed pistachios or walnuts on top for added crunch.
For a vegan version, substitute ghee with coconut oil and use almond milk instead of regular milk.
Add a layer of sliced bananas or mangoes between the soaked bread and rabri for a fruity twist.
Top the dessert with a scoop of vanilla ice cream or whipped cream for an indulgent treat.
Experiment with different types of dry fruits like pistachios, dates, or apricots.
For a unique twist, dip the bread slices in a mixture of beaten eggs before frying.

Recipe overview

Double Ka Meetha, also known as Shahi Tukda, is a popular Indian dessert. It's a rich and royal dish that originated from the Mughal cuisine, and is a common feature in weddings and feasts in Hyderabad. This luscious dessert is essentially a bread pudding, where fried bread slices are soaked in sugar syrup and then topped with the creamy delight of 'rabri' - a thickened milk concoction - and garnished with dry fruits. This recipe serves 4 people and takes about 45 minutes of prep time. The end result is an incredibly indulgent dessert that's full of flavors and textures. The crispy fried bread soaked in the sweet syrup contrasts beautifully with the creamy rabri, and the dry fruits add a delightful crunch. Double Ka Meetha is a dessert that's sure to impress your guests and leave them asking for more.

Common questions

Can I use any type of bread for Double Ka Meetha?
Yes, you can use any type of bread for this recipe. However, it is traditionally made with white bread slices.
Can I use butter instead of ghee?
Yes, you can substitute ghee with an equal amount of melted butter if desired.
Can I use store-bought khoya?
Yes, you can use store-bought khoya instead of making it from scratch.
Can I use other dry fruits instead of cashews, almonds, and raisins?
Yes, feel free to use any dry fruits you prefer or have on hand in this recipe.
How long does it take to make Double Ka Meetha?
The preparation time is approximately 20 minutes, and the cooking time is about 30 minutes, excluding the time for refrigeration.
Can I serve Double Ka Meetha warm?
Traditionally, Double Ka Meetha is served chilled. However, you can serve it warm if you prefer.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the ingredients and preparing the sugar syrup.
Deep Pan - A pan with high sides for deep-frying the bread slices.
Pan - A regular pan for making the sugar syrup and the rabri.
Serving Dish - A dish for arranging and serving the Double Ka Meetha.
Absorbent Paper - Paper used for draining the fried bread pieces.
Plate - A plate for keeping the fried dry fruits.
Whisk or Spoon - To stir the milk and khoya mixture while making the rabri.

Origin stories

Double Ka Meetha is a delectable dessert that hails from the royal kitchens of Hyderabad, India, a place renowned for its rich, aromatic, and flavorsome culinary legacy. Interestingly, the name "Double Ka Meetha" comes from the local term for bread, "double roti," due to its rise in volume when it's baked. This sweet delight was inspired by the Middle Eastern dessert "Shahi Tukda", which was popular among the Mughals. Over time, the dessert adapted to local Hyderabadi preferences and the version we relish today was born. The use of locally available ingredients like cardamom, ghee, and saffron gives Double Ka Meetha its unique Hyderabadi twist, reinforcing its status as a true testament to the region's culinary heritage. It is traditionally enjoyed during festivals and celebrations, making every occasion a royal feast.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.