How to make Double ka Meetha - SK Khazana -

A traditional Hyderabadi meetha – it is just too tasty

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : White bread slices (सफेद ब्रेड), Ghee (घी)

Cuisine : Hyderabadi

Course : Mithais

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For more recipes related to Double ka Meetha - SK Khazana checkout Bread Rasmalai. You can also find more Mithais recipes like Kesari Jalebi Sagan ni Sev - SK Khazana Dry Fruits And Khajoor Laddoo Boondi Gulab Jamun

Double ka Meetha - SK Khazana

Double ka Meetha - SK Khazana 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 : 6-10 minutes

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Double ka Meetha - SK Khazana Recipe

  • White bread slices 6-8

  • Ghee to deep fry

  • Milk 4-5 cups

  • Castor sugar 1 cup

  • Saffron a large pi

  • Green cardamom powder 1/2 teaspoon

  • Rose water 1 teaspoon

  • Pistachios blanched and sliced 1 tablespoon

  • Dried cucumber seeds 1/2 tablespoon

  • Chironji 1 tablespoon

  • Blanched almond slivers 1/2 tablespoon

  • Silver varq for garnish

Method

Step 1

Heat sufficient ghee in a kadai.

Step 2

Cut bread slices into small squares and deep-fry in hot oil till golden brown. Drain on absorbent paper.

Step 3

Heat milk in a deep vessel and cook, stirring occasionally, it reduces to almost half its original volume.

Step 4

Preheat oven to 180º C.

Step 5

Add castor sugar to the milk, mix well and cook till the sugar dissolves.

Step 6

Add saffron and cardamom powder, mix well and let the mixture come to a boil.

Step 7

Add fried bread squares, rose water, pistachios, cucumber seeds, chironji and almonds and cook for 1 minute.

Step 8

Keep the vessel in the preheated oven and bake for 8-10 minutes.

Step 9

Take the vessel out of the oven, garnish with silver varq and serve warm.

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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.