How to make Double Ka Meetha -

A popular Hyderabadi sweet - bread cooked with thickened milkOne such delicious recipe from it is double ka meetha, crisp bread pieces soaked into sugar syrup and then topped with saffron and cardamom flavored milk rabri This Double Ka Meetha recipe is Excellent

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

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

Cuisine : Hyderabadi

Course : Desserts

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Double Ka Meetha

Double Ka Meetha Recipe Card

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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 : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Double Ka Meetha Recipe

  • White bread slices 8

  • Milk 1 cup

  • Sugar 3 1/2 tablespoons

  • Cream 3 tablespoons

  • Pure ghee melted 2 tablespoons

  • Almonds blanched, peeled and sliced 10-15

  • Pistachios,sliced 10-15

  • Saffron (kesar) a few strands

Method

Step 1

Preheat oven to 180°C / 350°F. Heat milk in a deep non stick pan. Heat another non stick pan, add sugar and 2 tbsps water and cook to make a thick syrup.

Step 2

Toast the bread slices in a toaster. When the milk comes to a boil, add cream and stir and cook till it reduces and becomes thick. Brush the toasts with a little ghee on both the sides and cut each toast into two triangles.

Step 3

Dip the toasts in the sugar syrup and arrange them in an ovenproof dish. Pour the milk-cream mixture over them. Drizzle the remaining sugar syrup. Sprinkle almonds and pistachios, a few saffron strands and bake in the preheated oven for 5-6 minutes. Serve hot.

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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 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.