Double Ka Meetha Recipe: Hyderabadi cuisine draws its inspiration from the rich Mughlai culinary tradition, and one delectable dish that reflects this influence is Double Ka Meetha. This dessert features crisp bread pieces soaked in sugar syrup and generously topped with saffron and cardamom-infused milk rabri. Simple ingredients like bread, milk, cream, and sugar come together to create this delightful treat, enhanced by the flavors, aroma, and color of saffron and cardamom. Follow the step-by-step photo recipe below to prepare it at home.
Ingredients:
Double Ka Meetha Recipe
- 2 cups Full-Fat Milk
- 1/4 teaspoon Cardamom Powder (Elaichi)
- 4-5 Saffron Strands (Kesar)
- 1/4 cup Sugar
- 1/2 cup Water
- 6 Brown Bread or White Bread slices
- Ghee (clarified butter), for shallow frying
- 1 tablespoon chopped Cashew nuts
- 1/2 tablespoon Raisins
- 1 tablespoon sliced Almonds
Directions:
Double Ka Meetha Recipe
Step 1:
Heat full-fat milk over medium flame in a non-stick or heavy-based pan.
Step 2:
Once it comes to a boil, reduce the flame to low and cook until the milk quantity is reduced to half (around 1 cup) and thickens. Stir occasionally to prevent sticking. Add saffron strands and cardamom powder, mix well, and then turn off the flame. Transfer it to a bowl and Refrigerate until needed.
Step 3: Make the Sugar Syrup
Combine water and sugar in a pan. Bring to a boil over medium heat. Cook for 5-6 minutes until the syrup has a thick, sticky consistency and reaches the 1-string stage. Remove from heat and set aside.
Step 4: Prepare the Bread
Trim the crusts off the bread slices. Cut each slice into 2 triangles, unless you will be toasting the bread in Step 5.
Step 5: Crisp the Bread
Choose one of the following methods:
- Deep fry: Heat ghee in a pan. Add the bread and fry until golden brown and crispy on both sides.
- Shallow fry: Brush the bread with ghee. Shallow fry in a non-stick pan until crispy and browned on both sides.
- Toast: Toast the bread, brush with ghee on both sides, then cut into triangles.
Step 6:
In this recipe, shallow fry the bread to reduce the calorie content.
Step 7:
Dip each crispy bread piece into the prepared sugar syrup.
Step 8:
Arrange them in a deep serving plate and pour the thickened milk (prepared in step 2) over it. Garnish with raisins, almonds, and cashew nuts. Serve at room temperature .
Tips and Variations:
Double Ka Meetha Recipe
- You can cut off the edges of bread slices if desired, but it does not significantly impact the final result after frying.
- For a crispy taste, roast dry fruits in ghee before garnishing.
- Prepare Double Ka Meetha Recipe quickly by following the Shahi Tukda recipe with condensed milk.
- You can skip preparing the sugar syrup and dipping bread slices in it. Instead, mix sugar (as per your taste) in milk in step 2.
Taste: Sweet and creamy
Serving Ideas: Serve Double Ka Meetha as a dessert after dinner.
Conclusion
In summary, Double Ka Meetha Recipe combines textures and flavors from Mughlai cuisine to create a signature Hyderabadi treat. Follow the recipe and experiment with variations for a sweet, creamy dessert that celebrates India’s rich culinary heritage.
FAQs
About Double Ka Meetha Recipe
What is Double Ka Meetha?
Double Ka Meetha Recipe is a famous Hyderabadi dessert made by soaking crisp slices of bread in sugar syrup, then topping them with saffron and cardamom-flavored milk rabri. It has its origins in Mughlai cuisine, which greatly influenced the food of Hyderabad.
What ingredients are needed to make it?
You’ll need full-fat milk, cardamom powder, saffron strands, sugar, water, brown or white bread, ghee for frying, and garnishes like chopped nuts and raisins.
Can you reduce the calories?
Yes, shallow-frying the bread instead of deep-frying can make it healthier.
Any variations to the recipe?
You can skip making sugar syrup and just add sugar directly to the milk. Condensed milk also provides a quicker alternative.
How is it served?
Double Ka Meetha is best served as a dessert after dinner, either at room temperature or chilled after 30 minutes in the fridge.
