Hyderabadi Double ka meetha, easy rich and a delicious Indian bread pudding made with bread and condensed milk . A delicious Indian bread pudding in which fried bread is soaked thick saffron flavoured reduced milk and topped with lots of nuts. Double ka meetha is a popular Ramadan and Eid dessert recipe.
I first had double ka meetha in a restaurant. It almost tasted like heaven, even after being full after eating a hearty Hyderabadi dum biryani when I thought I could not eat a single bite, I polished off almost half serving of this delicious bread pudding.
This delicious Mughlai dessert is mostly made during Ramzan for Iftaar meal. Fried bread in ghee soaked in sugar syrup topped with rabdi and loaded with crunch of dried fruits and nuts, it is complete sensory delight. Double ka meetha is also known as Shahi Tukda or shahi tukdey in north India.
To make double ka meetha, first I fry bread in ghee. After that sometimes I drizzle sugar syrup on these fried bread pieces but mostly skip that. After drizzling or not drizzling the sugar syrup, you add rabdi and dry fruits.
You can find the dish in most of Hyderabad restaurants, in homes, it is mostly made around Eid or for Iftar in Ramadan.
Difference between Double ka Meetha and Shahi Tukda
In North India, a variation of double ka meetha is known as shahi tukda. Initially, I thought this is the same dish. But there is a subtle difference. In Shahi tukda, you fry the bread and drizzle it with “chashni” i.e sugar syrup. Whereas double ka meetha is deep fried bread soaked in thick milk but thinner than rabdi.
Now that we are talking about rabdi, I can simply eat that on its own. I am not a milk lover but this thick, creamy and lacchedar rabdi is something that I can totally gorge on any day! It’s a labour of love but totally worth it. In case you are in a hurry you can use a shortcut. Reduce the quantity of milk to half and then add condensed milk. The rabdi will thicken faster.
For making double ka meetha I use a fruit bread. You can go for regular sandwich bread, though milk bread is more suitable than that. To make the bread crispy there are various methods. You can toast the bread with a thin layer of ghee in the oven or air fryer. You can shallow fry it or deep fry it as per your taste.
In case you are wondering why this name double ka meetha? Before bread is baked, the dough is doubled up with yeast. This is the reason that in old times this bread in India was given the name of “double roti”. That is why this dish is named Double ka Meetha.
I am not a very dessert person at all. But eating this delicious Hyderabadi delight makes me go wow with each bite! No exaggeration here but I think it’s saffron/Kesar effect which is popular for a soothing effect.
These strands of gold take the flavours of any dish to the next level. And the colour! How can you not fall in love with the magical touch of soft orange colour?
Watch Double Ka Meetha Recipe Video
As luxurious or exotic as it sounds, making this is quite easy. you can see this in above video. The ingredients are easily available in your kitchen.
So make some Hyderabadi Biryani and Mirchi ka salan and serve this with double ka meetha for a small little royal feast. You can also try other delicious Indian desserts too Besan ke laddoo, Coconut burfee with Milk Powder, Kaju Halwa, Gajar ka Halwa, Moong dal Halwa.
Tips to make Best double ka meetha Recipe
- Use white bread or fruit bread only to make this dessert. This dessert is an occasional treat so indulge 🙂 You can make double ka meetha with brown bread but as it is dish has lots of calories so cant really categorised under healthy food so might as well eat it in small portion just for taste.
- Use ghee for frying the bread. Frying in oil is not graet for authentic Mughlai taste.
- Do not over fry the bread. They fry very fast so be very careful during the process. Just put it in the ghee, turn it over and take it out. watch the video to see complete process.
- You can thicken the milk faster by adding milkmaid to it.
- You can also add kevda or cardamom powder for additional flavour.
How to Make Double Ka Meetha with Condensed milk
I personally prefer to thicken milk on it’s own. But if you are in hurry to make double ka meetha with condensed milk, reduce the milk in smaller quantity (which takes less time) and then add condensed milk. Do not forget to reduce the amount of sugar in the recipes as condensed milk already has some sugar.
You can also try some other Delicious Recipes
If you like the recipe, do share the deliciousness with your friends and family on Facebook and WhatsApp. In case you try it please share the pic and tag me #mytastycurry on Instagram. It keeps us motivated.
Double Ka meetha
- 6-8 white bread slices
- 1 liter milk
- 4 tbsp sugar
- 10-12 saffron threads
- Ghee for deep-frying
- 8-10 pistachios blanched and sliced for garnishing
- 8-10 almonds blanched,
- Heat milk in a deep vessel. Cook it on slow heat till milk is reduced to almost half.
- While cooking the milk, keep scraping the sides of the pan as rabdi tastes best with the dried bits of milk.
- Add saffron, cardamom powder and sugar mix well. Add half of the chopped nuts and keep it to chill in the fridge.
- Heat sufficient ghee in a pan to either shallow fry or deep fry the bread.
- Now cut the bread into small triangles and deep-fry bread in the hot ghee till bread is crispy golden brown. Take out on absorbent paper.
To Assemble double ka meetha
- Arrange fried bread on a plate. Cover it with spoonfuls of Kesar rabdi and garnish with chopped nuts and rose petals. Enjoy it hot or chilled as per your preference.