How to make Double Ka Meetha -

Most popular Hyderabadi sweet, bread cooked with thickened milk .

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : White and brown bread slices, Milk (दूध)

Cuisine : Hyderabadi

Course : Snacks and Starters

Double Ka Meetha

Double Ka Meetha Recipe Card


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.

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 and brown bread slices 4 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.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

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 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.