📝 About This Recipe
Double Ka Meetha is a legendary dessert from the royal kitchens of Hyderabad, named after 'Double Roti' (the local term for milk bread). This decadent treat features golden-fried bread cubes soaked in a fragrant saffron-infused sugar syrup and smothered in a rich, creamy Rabri (reduced milk). It is a sublime marriage of textures—crispy, syrupy, and velvety—infused with the regal aromas of cardamom and rose water.
🥗 Ingredients
The Bread Base
- 8-10 slices White Milk Bread (thick-cut, slightly stale bread works best)
- 1 cup Ghee (Clarified Butter) (for deep frying or shallow frying)
The Saffron Sugar Syrup
- 1 cup Granulated Sugar
- 1/2 cup Water
- 1 pinch Saffron Strands (soaked in a teaspoon of warm milk)
- 1/2 teaspoon Cardamom Powder (freshly ground)
The Creamy Rabri Layer
- 1 liter Full-Fat Whole Milk (do not use skim or low-fat)
- 1/2 cup Khoya (Mawa) (crumbled or grated)
- 2 tablespoons Sugar (adjust to taste)
- 1 teaspoon Rose Water (optional, for floral aroma)
Garnish & Crunch
- 10-12 pieces Cashews (halved and fried in ghee)
- 10-12 pieces Almonds (slivered)
- 1 tablespoon Pistachios (chopped)
- 1-2 sheets Edible Silver Leaf (Chandi ka Vark) (for a royal finish)
👨🍳 Instructions
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1
Start by trimming the brown crusts off the bread slices. Cut each slice into four triangles or squares. Leave them out on a tray for 2 hours to air-dry; this prevents them from absorbing too much ghee.
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2
In a heavy-bottomed pan, pour the 1 liter of milk. Bring it to a boil, then lower the heat. Simmer, stirring frequently, until the milk reduces to half its volume (about 500ml).
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3
Add the crumbled khoya and 2 tablespoons of sugar to the reduced milk. Whisk well to ensure no lumps remain. Continue cooking for another 5-7 minutes until the mixture (Rabri) is thick and coat-the-back-of-a-spoon consistency. Stir in the rose water and set aside.
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4
In a separate saucepan, combine 1 cup sugar and 1/2 cup water. Bring to a boil until the sugar dissolves completely. Add the saffron milk and cardamom powder.
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5
Simmer the syrup for 5-6 minutes until it reaches a half-string consistency (sticky but not yet forming thick threads). Keep this syrup warm.
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6
Heat ghee in a wide frying pan over medium heat. Fry the bread pieces in batches until they turn a deep, uniform golden brown and become very crisp. Drain on paper towels.
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7
Quickly dip each fried bread piece into the warm sugar syrup. Let them soak for 30-45 seconds so they absorb the sweetness but retain a bit of crunch. Arrange them in a single layer in a deep serving dish.
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8
Once the bread is arranged, pour the prepared Rabri (milk mixture) evenly over the bread pieces. The bread will begin to soak up the creamy milk.
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9
In a small pan, fry the cashews and almonds in a teaspoon of ghee until golden. Scatter these over the dish along with the chopped pistachios.
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10
For a truly authentic Hyderabadi look, carefully apply the edible silver leaf (vark) on top.
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11
Let the dish rest for at least 15-20 minutes before serving. This allows the flavors to meld and the bread to reach the perfect 'melt-in-the-mouth' texture.
💡 Chef's Tips
Use slightly stale bread as it absorbs less fat and holds its shape better than fresh, soft bread. Do not skip the ghee; frying in oil will not yield the same rich, nutty flavor essential for this dish. Ensure the sugar syrup is warm when dipping the bread; if it is cold, the bread won't absorb the syrup properly. If you don't have khoya, you can substitute it with 1/2 cup of milk powder or condensed milk (but reduce the added sugar accordingly). Watch the bread carefully while frying; it goes from golden to burnt very quickly due to the sugar content in milk bread.
🍽️ Serving Suggestions
Serve it warm for a comforting, soul-satisfying experience. Pair with a hot cup of Masala Chai to balance the intense sweetness. Serve chilled if you prefer a denser, cake-like consistency. Accompany with a savory snack like Hyderabadi Lukmi or Samosas to provide a salty contrast. Add a scoop of vanilla bean ice cream on the side for a modern fusion twist.