on Oct 20, 2021, Updated Mar 09, 2024
About Double Ka Meetha
Double Ka Meetha is a very popular Hyderabadi sweet made using white bread slices, sugar syrup, and reduced milk (rabdi). It is an Indian bread pudding popularly made for the festival of Eid. You must be wondering why DOUBLE. White Bread is called Double Roti in some parts of India, and because this dessert is made using white bread as its base, it is called double ka meetha. It is also called bread ka meetha, dabal ka meeta, or dabal ka meetha. If you don’t have an oven, you can also make it in a pan over the stovetop. I have shared the method in the post below. You can serve this dessert warm or chilled. The recipe can be halved, doubled, or tripled, depending on your requirements. Here are some more Indian desserts you may like: Mango Burfi, Gulgule, Carrot Halwa, and Kesar Malai Ladoo. Paneer Kheer, Malpua, and Lauki Halwa are some of my favorites.
Ingredients
This indulgent dessert will not taste as good when made with less ghee or whole-grain bread. I suggest eating it in smaller portions rather than improvising the recipe to make it healthier. You will get all the ingredients to make the Hyderabadi double ka meetha recipe in any Indian grocery store. Rabdi – A thin rabdi is made to top the bread ka meetha. You will need whole milk (full-fat milk) and khoya (reduced milk solids) to make the rabdi. Add some saffron strands and cardamom powder to make it more flavorful. Tip – Although nothing tastes as delicious as homemade rabdi, you can considerably reduce the cooking time by buying rabdi pre-mix. Mix it with water or milk; your rabdi will be ready in minutes. Bread – Use only white milk bread! No other bread will taste as good as white bread. Also, try to use fresh bread, as stale ones will leave a lot of crumbs in the ghee while frying. After a few batches, the black burnt crumbs will start getting attached to the slices, making them look unappetizing and taste burnt. Ghee – Fry bread slices only in ghee and never in oil. Sugar Syrup – Just granulated white sugar and water are required to make the sugar syrup. You can add some cardamom powder and saffron to make it even more special. Nuts – Garnish the dessert with chopped almonds and cashew nuts.
How To Make Double Ka Meetha
Make The Rabdi
Start by making the rabdi. It will take approximately an hour for it to thicken. While it is cooking, you can make the other elements of the recipe. Heat 34 oz (1 liter) whole milk in a non-stick pan over medium-high heat. Stir frequently while heating to avoid scorching the milk at the bottom of the pan. Once the milk boils, reduce the heat to medium-low and add 7 oz (200 g) of crumbled khoya. Cook for approximately an hour until the milk has reduced to half and becomes thick. Stir frequently to avoid scorching. Remove the pan from heat and keep it aside.
Fry The Bread Slices
Cut 10 white bread slices into half diagonally. There is no need to remove their ends. Heat 2 cups of ghee in a wide pan over medium heat. Once the ghee is hot, add a few slices to the hot ghee and fry from both sides until lightly browned. Do not over-fry the bread slices. Keep in mind that bread will keep browning from the residual heat. Drain on a plate lined with paper towels. Fry all the bread slices in the same manner and set them aside.
Make The Sugar Syrup
Add 1 cup granulated white sugar and 1 cup water in a saucepan and heat on medium-high heat until the mixture boils. Stir frequently. Cook for 6-8 minutes until the syrup has thickened slightly. Remove the pan from heat and set it aside.
Prepare The Nuts
Mix 10-12 crushed almonds and 10-12 crushed cashew nuts with 2 teaspoon ghee and keep aside. Mixing the nuts with a little ghee will make them flavorful once roasted in the oven.
Assembly
Preheat the oven to 360°F (180°C). Arrange the crispy bread slices on a deep oven-safe baking dish. Choose the dish in which you want to serve the dessert. Pour the sugar syrup on top of the bread slices. Pour the rabdi on top. Sprinkle the nuts over the rabdi. Keep the dish in the middle rack of the oven and bake for 20-25 minutes until slightly browned from the top. Remove the dish from the oven and cool slightly. Garnish with dried rose petals and slivered pistachios and serve warm or chill for a few hours before serving.
Storage Suggestions
It will last in the refrigerator for 3-4 days when stored in an air-tight container. Serve it chilled or warm in a microwave for a few seconds before serving.
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