Double Ka Meetha
Veg
Hyderabad's royal bread pudding — thick slices of white bread (called 'double roti') deep-fried in ghee, then soaked in saffron-infused sugar syrup and layered with reduced sweetened milk (rabri), topped with fried dry fruits and edible silver leaf. Rich, sticky-sweet, and intensely perfumed with saffron and rose water, it is the Hyderabadi dessert at every feast and wedding.
Cuisines
Hyderabadi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 4 slices | white bread |
| 1 cup | sugar |
| 1 cup | water |
| 1 cup | milk |
| 1/4 cup | ghee |
| 1/4 teaspoon | cardamom powder |
| 2 tablespoons | chopped cashews |
| 2 tablespoons | raisins |
| 1 tablespoon | chopped almonds |
| — | saffron strands (a pinch) |
| 1 tablespoon | rose water |
Instructions
- 1 Trim the edges of the bread slices and cut them into quarters.
- 2 Heat ghee in a pan and fry the bread pieces until they are golden brown. Set aside.
- 3 In another pan, combine sugar and water to make a sugar syrup. Boil until it reaches a one-string consistency.
- 4 Add cardamom powder and saffron strands to the sugar syrup, then remove from heat.
- 5 In a separate pan, bring milk to a boil and then simmer for a few minutes.
- 6 Add the fried bread pieces to the milk and let them soak for a few minutes.
- 7 Pour the sugar syrup over the soaked bread and mix gently.
- 8 In a small pan, heat a little ghee and fry the cashews, raisins, and almonds until golden.
- 9 Garnish the bread mixture with the fried nuts and raisins.
- 10 Add rose water and mix gently.
- 11 Serve warm or at room temperature.
Tips
For a richer taste, use full-fat milk and increase the quantity of nuts.