“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 on regular basis is the calorie quotient 😉 .
I asked “what is your problem Mehebub! You are saying not to Hyderabadi Double Ka Meetha! 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 Meetha 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 which are already part of my blog :). You may check the links below.
Double Ka Meetha, a few details!
Double ka 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 then again soaked in Rabri and flavored with Rosewater and dry fruits. It is said that this dessert is being loved by the Royal family of Hyderabad a lot.
Ideally, this dessert should be prepared with “Double Roti”. In Hyderabad, this is being all through the year though much during Ramzan. In fact, this is served in marriages as well now.
Almost similar yet not; that is what Double ka meetha and also Sahi Tukda to you! Hyderabadi Double ka Meetha and also Awadhi Sahi Tukda, are two famous form of Indian Bread pudding from two different states. Both the dessert 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 middle eastern dessert 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!
- Serves: 5 People
- Serving size: 175g
- Calories: 525
- Fat: 20.9g
- Saturated fat: 11.8g
- Carbohydrates: 75.5g
- Sugar: 52.6g
- Sodium: 437mg
- Fiber: 2g
- Protein: 11.5g
- Cholesterol: 26mg
- Bread: ½ Pound
- Full cream Milk: 1 Litre + ½ Cup
- Saffron: 15 strands
- Yellow Food Color: 1 drop (optional)
- Rosewater: 1 Tbsp.
- Green Cardamom Powder: 1 Tsp.
- Sugar:100g (for Rabri)
- Sugar: 100g (for Sugar Syrup)
- Almond: 10
- Ghee: 4 Tbsp.
- 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.
- 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.
- Cut each bread into four pieces.
- Heat and melt ghee and fry the bread chunks from both the side until crisp.
- Soak the fried bread pieces in sugar syrup.
- 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.
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.
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 on firstname.lastname@example.org. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.