Hyderabadi Double Ka Meetha is an Indian dessert made of fried Bread (also known as Double Roti) cooked in Ghee, drenched in Sugar Syrup, then layered with Rabri and served at room temperature with chopped Almonds on top.
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- Hyderabadi Sahi Dessert prepared with Double Roti
- My First Diwali Dessert for 2018!
- Double Ka Meetha, a few details!
- Difference between Hyderabadi Double ka Meetha and Awadhi Sahi Tukda!
- Here's how I make Double ka Meetha at Debjanir Rannaghar!
- Recipe Card
- Related Eid Recipes
- Diwali Desserts from Debjanir Rannaghar
- Have you tried the Double ka Meetha Recipe from Debjanir Rannaghar!
- Double Ka Mitha Recipe Pin for your Pinterest Board
Hyderabadi Sahi Dessert prepared with Double Roti
"Hey, are you making Double ka Meetha for my birthday dinner! Oh No!" this was the birthday boy (my worse half) upon knowing there will be double ka Meetha for dinner! I was quite shocked seeing his reaction. As much as I know this is one of his favorite desserts. I, in fact, make it quite rarely at home considering the labor involved in making this Sahi dessert. Another reason for not making it regularly is the calorie quotient 😉 .
I asked "What is your problem Mehebub? You are saying not to Hyderabadi Double Ka Mitha! Is it really you?"
His reply, however, was hilarious! "Debjani these days whenever you cook and blog a recipe, you just stop cooking it again! I don't want that with Double Ka Meetha. Please tell me you are not going to click the pictures!"
My First Diwali Dessert for 2018!
Needless to say, Double Ka Mitha is part of my Diwali sweets of 2018 among other desserts I am planning to make this year. By the way, proving my worse half wrong I am planning to make several desserts that are already part of my blog :). You may check the links below.
Double Ka Meetha, a few details!
Double kaa Meetha is a famous Mughlai dessert from the state of Hyderabad. A Sahi dessert where Double Roti aka Bread is fried in Pure Ghee and then soaked in Sugar Syrup. This is then again soaked in Rabri and flavored with Rosewater and dry fruits. It is said that this dessert is loved by the Royal family of Hyderabad a lot.
Ideally, this dessert should be prepared with "Double Roti". In Hyderabad, this is all through the year though much during Ramzan. In fact, this is served in marriages as well now.
Difference between Hyderabadi Double ka Meetha and Awadhi Sahi Tukda!
Almost similar yet not; that is what Double kaa meetha and also Sahi Tukda to you! Hyderabadi Double ka Meetha and also Awadhi Sahi Tukda, are two famous forms of Indian Bread pudding from two different states. Both desserts are prepared with Bread and soaked in Rabri, however, both are different in texture. Sahi Tukda is all about distinct pieces of bread while Double ka Meetha is signified by the sogginess.
These two forms of bread pudding are again similar to the middle eastern desserts Umm Ali or Om Ali. In fact, it is said that Sahi Tukra and Double ka Meetha are evaluated from Umm Ali which is a famous Egyptian dessert.
Here's how I make Double ka Meetha at Debjanir Rannaghar!
Recipe Card
Hyderabadi Double ka Meetha
Hyderabadi Double Ka Meetha is an Indian Bread Pudding where Bread aka Double Roti fried in Ghee is soaked in Sugar Syrup followed by Rabri and served at room temperature after topping with chopped Almonds.
Ingredients
- ½ Pound Bread
- 1 Litre + ½ Cup Full cream Milk
- 15 strands Saffron
- 1 drop Yellow Food Color optional
- 1 Tbsp. Rosewater
- 1 Tsp. Green Cardamom Powder
- 100 g Sugar for Rabri
- 100 g Sugar for Sugar Syrup
- 10 Almond
- 4 Tbsp. Ghee
Instructions
To make the Rabri:
- Take the milk in a deep bottom vessel and start boiling over a low flame until the milk reduces to ⅓ consistency.
- It will take around 30 minutes to reduce the milk.
- Now add Green Cardamom Powder to the milk and mix lightly.
- At this point add Rosewater also.
- Mix Saffron and also the food color with remaining ½ cup milk. This milk should be warm.
- Add Saffron milk to the Rabri and mix thoroughly.
- Once desired consistency reached add Sugar and cook till it melted.
- Switch the flame off.
To make Sugar Syrup:
- Take 100g Sugar in a pan and start melting it over low flame along with 1.5 cups of water.
- Bring the mixture to boil and make a two string thick syrup as shown in the picture.
To fry bread:
- Cut each bread into four pieces.
- Heat and melt ghee and fry the bread chunks from both the side until crisp.
To soak Fried bread in Sugar syrup:
- Soak the fried bread pieces in sugar syrup.
Assembling Rabri and Sugar soaked Fried Bread:
- In a bowl place the soaked bread and pour Rabri over the bread.
- Using a spoon coat both the side of the bread chunks.
- The end result should be small pieces of soggy bread coated with Rabri.
- Top it with chopped almond and serve in Room temperature.
Notes
- I don't discard the sides of the bread. You may discard the sides in case you don't like the bread sides as part of the Double ka Meetha.
- This dessert calls for sugar in two stages. Be cautious with the Sugar.
- I either don't make it or when I make it, I use Ghee. No substitute, period.
Nutrition
Related Eid Recipes
Looking for other recipes like this? Try these:
Diwali Desserts from Debjanir Rannaghar
- Gujiya, the Bengali sweet (Also known as Bengali Ring Shaped Shondesh)
- Kesar Peda (also known as Saffron Milk Fudge)
- Chaler Payesh (also known as Bengali Rice Kheer)
- Darbesh (also known as Bengali Laddu)
- Besan Laddu (also known as Besan Ladoo)
- Gajar Ka Halwa (also known as Gajar Halwa or Carrot Halwa)
- Monohara (also known as Bengali Sondesh)
- Gurer Narkel Naru (also known as Coconut Fudge Ball with Jaggery)
- Patishapta (also known as Bengali Patishapta Pitha)
Have you tried the Double ka Meetha Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at [email protected]. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
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Double Ka Mitha Recipe Pin for your Pinterest Board
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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