Double ka Meetha
Rich bread pudding soaked in saffron milk and topped with nuts.
About this dish
Double ka Meetha is the Hyderabadi evolution of Shahi Tukda, named after 'Double Roti' (the local term for yeast bread which doubles in size). It is a staple at Hyderabadi weddings and Eid celebrations, distinguished by its incredibly soft, pudding-like texture. Unlike its crispier counterparts, this version focuses on the bread absorbing a massive amount of saffron-infused reduced milk.
Ingredients
The Bread Base
- 8 thick slices White sandwich bread, crusts removed
- 1 cup Ghee (clarified butter), for shallow frying
The Saffron Milk (Rabri)
- 1 liter Full-fat milk
- 200g Khoya (dried milk solids), crumbled
- 1/2 tsp Saffron strands, soaked in 2 tbsp warm milk
- 1/2 tsp Cardamom powder
Sugar Syrup
- 1 cup Granulated sugar
- 1 cup Water
- 1/2 tsp Rose water
Garnish
- 2 tbsp Almonds, slivered
- 2 tbsp Cashews, halved
- 1 tbsp Pistachios, chopped
- Edible silver leaf (Warq), optional
Method
- 1
Dry the Bread
Cut the crustless bread into squares or triangles. Leave them out on a tray for 2 hours or lightly toast them in a low oven at 100°C for 10 minutes to remove moisture; this ensures they absorb syrup without becoming instantly mushy.
- 2
Reduce the Milk
In a wide, heavy-bottomed pan, bring the milk to a boil. Reduce the heat to medium-low and simmer, stirring frequently and scraping the sides, until it reduces to half its volume (approx. 25-30 mins).
- 3
Enrich the Milk
Add the crumbled khoya and saffron milk to the reduced milk. Whisk gently until the khoya dissolves into a grainy, creamy consistency. Stir in the cardamom powder and set aside.
- 4
Prepare Sugar Syrup
In a separate saucepan, combine sugar and water. Bring to a boil and simmer for 5 minutes until you achieve a 'half-string' consistency (sticky but not thick). Stir in the rose water and keep warm.
- 5
Fry the Bread
Heat ghee in a flat skillet over medium heat. Fry the bread pieces in batches until they turn a deep, uniform golden brown on both sides. Drain well on paper towels to remove excess fat.
- 6
The First Soak
Immediately dip the hot fried bread into the warm sugar syrup for 30 seconds. Arrange the soaked slices in a single layer in a deep serving dish or a wide tray.
- 7
The Milk Bath
Pour the prepared khoya-milk mixture evenly over the arranged bread slices. The bread should be almost submerged. Let it sit for 15 minutes as the bread 'doubles' in size by soaking up the liquid.
- 8
Toast the Nuts
Sauté the almonds, cashews, and pistachios in a teaspoon of ghee until light golden and fragrant. Be careful not to burn the pistachios as they brown very quickly.
- 9
Final Garnish
Sprinkle the toasted nuts over the pudding. If using, carefully apply the silver leaf (warq) for a traditional royal aesthetic.
- 10
Set and Serve
Serve warm for a traditional experience, or chill in the refrigerator for 2 hours if you prefer a firmer, cake-like texture. The flavors intensify as the bread rests.
Notes & variations
- Use 'milk bread' for a sweeter, softer result, but sandwich bread is more authentic to the texture.
- Khoya is essential for the grainy richness; if unavailable, use 1/2 cup heavy cream and 1/4 cup milk powder.
- Ensure the bread is fried to a 'dark' gold; light gold bread will fall apart too easily when soaked.
- This dish can be made a day in advance and reheated gently in the oven.
Serve with
A dollop of extra malai (clotted cream) or vanilla ice cream for a modern twist.
Cook's note
Avoid over-crowding the pan when frying the bread, or the temperature of the ghee will drop, making the bread greasy.