Name: Hyderabadi Double Ka Meetha
Prep time: 10 min
Cook time: 30 min
Total time: 280 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 3 White Bread, slices, crusts removed, cut into triangles; 1½ cup Milk, full fat; ⅓ cup Sugar; ¼ cup Water, for sugar syrup; ¼ cup Ghee, for shallow frying the bread; ½ pinch Saffron, kesar; ¼ tsp Ground Cardamom; ⅛ cup Khoya, mawa, crumbled (optional, for extra richness); 1½ tbsp Mixed Nuts, cashews, almonds, pistachios, sliced

4 hr 40 mintotal

40 min hands-on4 hr hands-off

Prep 10 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: None

Add to your week

Ingredients

3White Breadslices, crusts removed, cut into triangles
1½ cupMilkfull fat
⅓ cupSugar
¼ cupWaterfor sugar syrup
¼ cupGheefor shallow frying the bread
½ pinchSaffronkesar
¼ tspGround Cardamom
⅛ cupKhoyamawa, crumbled (optional, for extra richness)
1½ tbspMixed Nutscashews, almonds, pistachios, sliced

Quantities are for 2 servings.

You'll need: Stovetop.

Includes prep-ahead time.

Method

In a wide vessel, reduce the milk over a low flame until it reaches half its original volume to create a rich Rabdi.
Infuse the reduced milk with saffron and cardamom powder, then set aside.
Prepare a sticky sugar syrup by boiling sugar and water for 5 minutes. No specific string consistency is required.
5 min
Shallow fry the dry bread triangles in ghee over medium heat until they are deeply golden and crisp. Drain effectively.
Briefly submerge each fried triangle in the warm sugar syrup for a few seconds, then arrange them in a serving dish.
Ladle the warm saffron Rabdi over the bread, ensuring an even distribution.
Top with crumbled khoya and sliced mixed nuts.
Rest for 15 minutes to allow the bread to hydrate while maintaining a slight bite. Serve warm.
15 min

How to tell it's done

A succulent, milk-saturated bread pudding accented with the crunch of roasted nuts.

Getting it right

Tip

Unlike Shahi Tukda, Double ka Meetha requires the bread to soak thoroughly, resulting in a pudding-like consistency.

What to serve it with

The quintessential Hyderabadi dessert, best enjoyed after a grand meal.

Phalahari Chhena Poda

Phalahari chhena poda is a fasting-day version of the Odia baked cheese cake, set with arrowroot rather than semolina.

55 minvegetarian

Instant Poha Ladoo

Poha ladoo binds roasted flattened rice with jaggery and coconut, ready in minutes.

15 minvegetarian

Pori Urundai

Pori urundai binds puffed rice with jaggery syrup into balls, pressed while the syrup is still warm.

20 minvegan

Punjabi Dodha Barfi

Dodha barfi cooks milk down with broken wheat until it darkens and turns grainy.

1 hr 10 minvegetarian

Punjabi Panjiri

Panjiri roasts wheat flour in ghee with edible gum and dried fruit, traditionally eaten in winter and after childbirth.

40 minvegetarian

Rajasthani Wheat Churma

Churma crushes ghee-fried wheat dough into a coarse crumb and sweetens it with jaggery.