Double Ka Meetha
Fried bread slices soaked in a rich, saffron-scented reduced milk syrup and topped with nuts, a well-loved Hyderabadi festive dessert with Nizami roots.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Frying pan
- •Heavy pot for milk reduction
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 16 g
- carbs
- 38 g
- fibre
- 1 g
- protein
- 8 g
- calories
- 320 kcal
Instructions
- 1
Fry the bread slices in ghee (clarified butter) until golden brown and crisp on both sides. Drain and set aside.
- 2
Boil the milk in a heavy pot. Simmer and stir often until it reduces by nearly half into thick rabri (creamy thickened milk).
- 3
Add sugar, saffron milk and cardamom powder to the reduced milk. Stir well until dissolved.
- 4
In another pan, make a light sugar syrup with the remaining sugar and a little water.
- 5
Dip each fried bread slice briefly into the sugar syrup. Arrange them in a serving dish.
- 6
Pour the warm saffron rabri generously over the soaked bread slices.
- 7
Top with chopped nuts and raisins fried in a little ghee. Serve warm or chilled.
Chef's tips
Fry the bread on medium heat so it crisps through without burning. Simmer the milk slowly on low heat, stirring often to prevent burning.
Ingredient substitutions
- full-fat milk reduced to rabri → canned condensed milk diluted slightly, for a quicker version
Storage
Refrigerate covered for up to 2 days.
Reheating
Best served chilled or at room temperature; gentle warming is fine but avoid microwaving on high.
Common mistakes to avoid
- •Leaving the bread in the syrup for too long, which makes it fall apart before adding the rabri.
Serving suggestions
Cooked Double Ka Meetha?
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