About Double Ka Meetha

In addition to being a super popular sweet pudding in Hyderabadi cuisine, Double Ka Meetha is named so because bread is the primary ingredient in the preparation of this dish. Bread or even pav are referred to as ‘double roti’ in many Indian states. It is actually the Hindi term for the western bread. Hence, the name of the dish literally translates to a sweet (meetha) made from bread (double roti). Another celebrated Hyderabadi dessert called Shahi Tukda is confused a lot of times with the Double Ka Meetha Recipe. But these are actually not the same. The details on this, is what I’m going to mention in the later sections on this post. Apart from one distinct element, the cooking methods also make the texture and flavor in both these preparations different. For this recipe of the Double Ka Meetha, I have adapted the methodology from the Milkmaid Website. And since the time I got used to making this dessert at home, I’ve always wanted to share it here as this dish is an awesome one. So, with this post, I’m doing just this. Usually, whenever I have leftover bread slices at home, I end up making this really lovely dessert.

More on this recipe

This Double Ka Meetha Recipe is a simple and quicker version. Here, I have used condensed milk to replace the usual Rabdi or thickened milk. Hence, also eliminating the need of making the sugar syrup that is done for a Shahi Tukda. I have not even deep-fried the bread pieces in ghee, but just toasted them on the tawa for this Double Ka Meetha. However, as I have tasted the traditional version of this sweet dish before, I can say that a classic way of making this dessert is quite different from this recipe. That still may be simpler than a Shahi Tukda, but my version is a lot simpler one. Usually, white bread is used in the Double Ka Meetha Recipe. But then, you can actually use any type of bread like whole wheat or even brown. Also, there’s no rule of serving this dessert as you can either relish it warm or chilled.

How to make Double Ka Meetha

Toasting bread

  1. Firstly, take 3 slices of sandwich bread (large bread) and slice them into 4 triangles or rectangles. If you want, you can remove the side crusts of the bread slices. Now, heat 2 to 3 tablespoons ghee in a tawa or pan. Place the bread slices. 2. When the base is golden, flip each one of them. Toast the bread slices in batches.
  2. Toast till the second side is golden and flip again. You can even deep fry or shallow fry bread. Alternatively, you can spread ghee on bread and then toast it.
  3. This way flip a couple of times till the bread is evenly crisp and golden. Add some more ghee, if required, while toasting the bread.
  4. Remove the toasted bread pieces on a plate and keep aside.

Pan frying dry fruits

  1. In the same tawa or pan, heat 1 teaspoon ghee. Add 8 almonds.
  2. Pan fry the almonds till they change color. Remove and keep aside.
  3. Then, add 8 cashews and 10 to 12 pistachios.
  4. Pan fry them till they become golden. Remove and keep aside.

Making condensed milk mixture

  1. Now in a bowl, take ½ cup sweetened condensed milk.
  2. Add 1.5 cups milk. 12. Mix very well so that condensed milk dissolves in the milk.
  3. Add ¾ teaspoon cardamom powder and 1 pinch saffron strands. Cook on low heat till the mixture becomes warm. No need to boil or heat too much. Just let this mixture become warm.
  4. Remove the pan from heat or you can keep the pan on the burner and switch off the heat.

Making Double Ka Meetha

  1. Arrange the toasted bread pieces in a layer on the milk mixture.
  2. Then, make a second layer of the toasted bread pieces.
  3. Add the fried almonds, cashews and pistachios on the bread. If using raisins, then add once the Double Ka Meetha is done.
  4. Add 1 teaspoon rose water all over.
  5. Now, place the pan back on the stovetop.
  6. On low heat, simmer the Double Ka Meetha till the milk is absorbed by the bread pieces. Use a thick and heavy bottomed pan or else the milk can burn from the bottom. You can flip the bread pieces gently if you want, while cooking Double Ka Meetha.
  7. Once the milk is absorbed, then switch off the heat.
  8. Serve Double Ka Meetha warm or you can chill it and then serve later. It stays good in the refrigerator for a couple of days.

What’s in a name

I’d say everything! Yes, it’s true, especially when it is some dishes that appear similar, but aren’t. Thanks to the ‘name’ only which helps us to differentiate between them, at the very first instance. Just like for the Double Ka Meetha and Shahi Tukda. Both are: delicacies from Hyderabad, desserts, use bread, are milk-based. So, how do you not get confused between the two? Right? Before going to technicalities, it is the name that will help you to actually establish the fact that both these are 2 unique entities on their own. Now, for the actual difference, and I guess the most prominent one too. The best way to remember these 2 as individual marvels as a sweet dish is that while the Shahi Tukda will essentially have rabdi as a part of the dish, it is absent in the Double Ka Meetha Recipe. As a personal choice, you may just pair some rabdi with the Double Ka Meetha, but traditionally it is not done. The bread, as it is cooked in the condensed milk mixture does eventually appear rabdi-like, but is not actual rabdi. Hence, making this one a lot more quick and easier to make. Because, obviously it is better to prepare the rabdi too at home for the Shahi Tukda and then serve it along. So, more time goes into the completion of the dish.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Malpua Recipe (Classic Homemade Sweet) Sheer Khurma Recipe (Vermicelli, Milk and Dates Pudding) Balushahi Recipe | Badusha Sweet Gulab Jamun Recipe(With Khoya & Milk Powder) This Double Ka Meetha Recipe from the archives was first published in April 2017. It has been updated and republished in March 2024.

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