How to make Double Ka Meetha Recipe - Most popular Hyderabadi sweet, bread cooked with thickened milk .

This recipe has featured on the show Khanakhazana.

Main Ingredients : White bread slices (सफेद ब्रेड), Brown bread (ब्राउन ब्रेड)

Cuisine : Hyderabadi

Course : Mithais

Double Ka Meetha

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

You can also find more Mithais recipes like Kharpoli, Lauki Halwa Canapes, Gulab Jamun, Choconut Bananas. Or try out these recipes from Hyderabadi Cuisine like Makai Aur Sabz Ka Shorba, Ande ka Halwa, Murtabak, Dum ki Machli.

Double Ka Meetha Recipe Card

Double Ka Meetha
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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Double Ka Meetha

  • White bread slices 2 slices

  • Brown bread 2 slices

  • Saffron (kesar) a pinch

  • Rose water 2 teaspoons

  • Sugar 3 1/2 tablespoons

  • Milk 1 cup

  • Cream 3 tablespoons

  • Pure ghee 2 tablespoons

  • Almonds blanched and sliced 3-4

  • Pistachios sliced 3-4

Method

Step 1

Soak saffron in rose water.

Step 2

Preheat the oven to 180 °C. Make a thin syrup of sugar with two tablespoons of water and set aside.

Step 3

Boil milk with cream and simmer till it reduces to half its original quantity. Cut roundels of the bread slices.

Step 4

Heat ghee in a pan and shallow fry the bread roundels till lightly browned. Soak them in the sugar syrup for half a minute.

Step 5

Drain and place them on a baking tray. Spread the thickened milk over them. Sprinkle almonds, pistachios and saffron and rose water.

Step 6

Place the tray in the preheated oven and bake for five to seven minutes.

Step 7

Serve warm.

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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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