clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
%Hyderabadi Double Ka Meetha Recipe Debjanir Rannaghar

Hyderabadi Double ka Meetha

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


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.


Units Scale
  • 1/2 pound Bread
  • 1 litre + 1/2 cup Full cream Milk
  • 15 strands Saffron
  • 1 drop Yellow Food Color (optional)
  • 1 Tbsp. Rosewater
  • 1 Tsp. Green Cardamom Powder
  • 100g Sugar (for Rabri)
  • 100g Sugar (for Sugar Syrup)
  • 10 Almond
  • 4 Tbsp. Ghee


To make the Rabri:

  1. Take the milk in a deep bottom vessel and start boiling over a low flame until the milk reduces to 1/3 consistency.
  2. It will take around 30 minutes to reduce the milk.
  3. Now add Green Cardamom Powder to the milk and mix lightly.
  4. At this point add Rosewater also.
  5. Mix Saffron and also the food color with remaining 1/2 cup milk. This milk should be warm.
  6. Add Saffron milk to the Rabri and mix thoroughly.
  7. Once desired consistency reached add Sugar and cook till it melted.
  8. Switch the flame off.

To make Sugar Syrup:

  1. Take 100g Sugar in a pan and start melting it over low flame along with 1.5 cups of water.
  2. Bring the mixture to boil and make a two string thick syrup as shown in the picture.

To fry bread:

  1. Cut each bread into four pieces.
  2. Heat and melt ghee and fry the bread chunks from both the side until crisp.

To soak Fried bread in Sugar syrup:

  1. Soak the fried bread pieces in sugar syrup.

Assembling Rabri and Sugar soaked Fried Bread:

  1. In a bowl place the soaked bread and pour Rabri over the bread.
  2. Using a spoon coat both the side of the bread chunks.
  3. The end result should be small pieces of soggy bread coated with Rabri.
  4. Top it with chopped almond and serve in Room temperature.


  • 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.
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Category: Dessert
  • Method: Cooking
  • Cuisine: Indian


  • Serving Size: 175g
  • Calories: 525
  • Sugar: 52.6g
  • Sodium: 437mg
  • Fat: 20.9g
  • Saturated Fat: 11.8g
  • Carbohydrates: 75.5g
  • Fiber: 2g
  • Protein: 11.5g
  • Cholesterol: 26mg
Recipe Card powered byTasty Recipes