Double Ka Meetha is a Hyderabadi dessert made with fried bread slices soaked in cardamom-flavored sugar syrup and rabri. This flavourful dessert is mainly made during festive events, especially during Ramadan and weddings.

If you're searching for easy Indian bread pudding, traditional Eid dessert, or a milk-based Indian sweet, this dish perfectly fits in all these categories. It's tastes best after soaking for some time, where the bread absorbs all the delicious flavors.

Double Ka Meetha

One of my viewer requested this recipe one day, i had all the ingredients on hand, so made it instantly. This recipe is similar to my shahi tukda. This is a simpler version, there is another version which they will bake the whole thing. But i want to keep it simple so didn't bake it, but i am telling you, it taste phenomenal.

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About Double ka meetha
Ingredients
Hacks
Double Ka Meetha (Step by Step Pictures)
Expert tips
Variations
FAQ
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About Double ka meetha

Double Ka Meetha is a dessert which is made by everyday ingredients like bread and milk. This dessert is made by dipping each piece of bread in sugar syrup and then covered with thickened milk, which allows the bread to soak all the flavours in it. Check my caramel bread pudding and traditional bread pudding.

This double ka meetha looks like a simple dessert but it tastes deeply flavourful and awesome. You can check out all my sweets recipe in the mean time.

This is so easy to make for big parties. Traditionally the bread is deep fried, but to make it healthier. I just pan fry it. But this didn't affect the taste at all. So give this is a try and let me know how it turned out.

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Why this recipe work?

Why I love this recipe - It can be served both chilled and warm. I love to serve this warm in winter and chilled in summer. This recipe has very minimal ingredients and it can be made by simple steps. But the taste of this dish is flavourful. This dessert is a reward. From frying to layering to soaking everything in this double ka meetha adds richness to the recipe.

It is the perfect dish which uses our pantry items Bread, milk, sugar, and ghee are common in most homes. It is made using these ingredients.

This flavourful dessert is an example for both sweet and richness. The sugar syrup gives the dessert its sweetness and the rabri adds richness to the recipe. Check my eggless bread pudding.

Ingredients

White Bread Slices: This is the base of the dessert. This bread absorbs the syrup and milk, which turns into soft and flavorful.

Milk: Which is reduced to form a creamy rabri. This adds the richness and depth to the dessert.

Sugar: This is the main ingredient to the dish. It is used to sweeten both the syrup and the milk mixture.

Cashew Nuts: It gives a crunchy, nutty flavour and texture to the recipe.

Raisins: This have to be lightly fried in ghee. It adds a little burst of flavour in each bite.

Cardamom Powder (Elachi Powder): Which adds a warm and aromatic flavor to the dish.

Saffron Strands: This gives the royal touch and a subtle colour to double ka meetha .

Ghee: Which is mainly used for toasting bread and frying dry fruits. Ghee gives a rich aroma to the dessert.

Hacks

For the lighter version just toast the bread in ghee or air-fry the bread instead of deep frying.
Use condensed milk for quick rabri.
To attain a thick and creamy consistency just Mix condensed milk with regular milk. It saves the time.
If you want to serve later just microwave the dessert. This brings the warmth to the double ka meetha. And helps to prevent from drying it.

Double Ka Meetha (Step by Step Pictures)

Take all your ingredients, i forgot to
put cardamom and saffron in this

Take your bread slices

Remove the crust off

Cut in diagnols

Step 1, Fry the nuts...Heat a teaspoon of ghee in a tawa

Add in cashews and raisans

Fry till golden

Remove to a bowl

Now lets go to Step 2
In the same tawa, add a tblspn of ghee and heat it up

Heat it till melted

Place the bread slices and toast it

Toast it on both sides

remove to a plate..

Now lets go to Step 3..Boil milk in a large pan

Boil it till it is reduced by half

Add some sugar to it

Boil again till it is reduced

Add a touch of saffron

Mix well, rabri is done

Now Step 4..Lets make the sugar syrup..
Take sugar in a sauce pan

Add water to sugar

Heat it up

Bring it to a rolling boil

Add in cardamom pods

a touch of saffron

Syrup done..

Time to assemble

Take the toasted bread and dip in the syrup

Coat on both sides

Remove using a spoon

Place all the soaked bread slices in a serving bowl

Top with fried nuts

Pour the rabri on top

Let it soak for a good 30 mins

Serve

Expert tips

Use full-fat milk for good result. It gives the rabri a rich and creamy texture, which complements the soaked bread.
Dipping bread in warm syrup ensures it absorbs well without becoming too soggy, so keep the sugar syrup warm.
Toast bread pieces evenly on medium heat, which helps to maintain a bread slight crispy even after soaking.
Simmer milk gently, not on high flame, this enhances flavor and prevents the milk from catching at the bottom.
Layer the bread pieces neatly without overlapping too much, it allows every piece to soak up syrup and milk evenly.

Variations

Bread Pudding Recipe: This is a soft and comforting dessert where bread is soaked in a sweet custard mixture, then baked until golden. This dessert is a great way to use leftover bread.

Caramel Bread Pudding: This is aq rich and silky dessert with a base of melted caramel and a smooth bread custard on top. When flipped, the caramel coats the pudding beautifully.

Bread Gulab Jamun: It is an instant sweet made by mixing crushed bread with milk to form dough, shaped into balls, fried, and soaked in cardamom syrup. Which tastes same a original gulab jamun.

No Bake Bread Pudding: This dessert is a quick fix for sweet cravings. This dish sets in the fridge which is made using milk and bread layers. This dessert doesn't need any baking.

Eggless Bread Pudding: This pudding skips eggs and uses thickened milk or custard to bind everything together. Baked or no-bake, it's rich and satisfying.

FAQ

Q: Is Double Ka Meetha made with fresh or stale bread?

Slightly stale bread works best for this recipe. It soaks syrup better without becoming mushy.

Q:Can I use brown bread instead of white?

Yes, but white bread gives a more authentic and softer texture.

Q:What type of milk should I use?

Full-fat milk is ideal for a creamy and rich rabri. But low fat milk also works for this dessert.

Q:Do I need to use both syrup and milk?

Yes, syrup adds sweetness and the milk adds richness to the double ka meetha.

Q:Can I add dry fruits of my choice?

Absolutely! Cashews, almonds, pistachios, and raisins all work well.

Q:Is this recipe eggless?

Yes, traditional Double Ka Meetha is completely a eggless dessert.

Q:How to avoid soggy bread?

Toast or fry the bread well in ghee and dip it briefly in warm syrup, don't let it sit too long.

Q:Can I freeze it?

It's best eaten fresh or within a couple of days. Freezing can change the texture.

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