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

This recipe has featured on the show Khanakhazana.

Main Ingredients : White bread slices (सफेद ब्रेड), Milk (दूध)

Cuisine : Hyderabadi

Course : Snacks and Starters

Double Ka Meetha Recipe Card

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.

For more recipes related to Double Ka Meetha checkout Bread Bonda, Bread Upma, College Sandwich, Mithai Toast . You can also find more Snacks and Starters recipes like Peanut Pakodi, Chana Chor Garam Chaat, Cajun Spiced Potato Smileys, Molten Chocolate and Peanut Butter Lava Cake.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Double Ka Meetha Recipe

  • White bread slices 2 slices

  • Milk 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


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.