Double Ka Meetha is one of the traditional sweet dishes of Hyderabad ! Its is also my hubby’s favourite sweet dish. Once in a while I get a request from Ir, ‘Double Ka Meetha banao na!’ which means ‘Can you please prepare Double Ka Meetha on this coming weekend?!’. So, this weekend it was Double Ka Meetha at my house. I do not like this dessert much,. infact, I do not tend to have a like for most of the sweets or mithais. I do not happen to have a sweet tooth. I just prepare them solely when I get these kinda requests from my loved ones.
Some of you might wonder why this sweet dish is called as ‘Double Ka Meetha‘. Milk Bread, with which this Meetha is prepared, in India, is called as ‘Double Roti‘. This is because the dough increases to double its size due to the action of yeast, and Roti means ‘Bread’. So its Double Roti, and the Meetha is called as Double Ka Meetha. It can also be called as a kind of Bread Pudding. This Meetha is an evolved kind of Mughalai Shahi Tukde. Shahi Tukde is more rich and heavier kind of this Meetha. This Meetha is served usually at weddings in Hyderabad. Its an important dish for occasions.
In this recipe, you can just toast your bread slices, if you want to avoid the deep frying of the slices in oil. But take care that the bread slices should be nicely browned once toasted. You can serve this Meetha either when warm or cool. It is up to you. To make it more rich, you can also use condensed milk, or heavy cream in this recipe. But i do like to make it unhealthy or very heavy.
Hyderabadi Double Ka Meetha – Milk Bread Pudding with Nuts
Ingredients:
Milk Bread Slices – 4
Oil – to deep fry
Nuts (Cashewnuts, Pistachois, Walnuts, Almonds) – 3 tbsp
Milk – 3 cups
Khoa – 1/4 cup, grated
Cardamom Powder – 1/3 tsp
Saffron – a pinch
Water – 1 cup
Sugar – 1 cup
Method:
1. Cut the corners of the bread slices and slice them into triangles.
2. Deep fry them in oil till they are dark brown on both sides. Do not burn them.
3. In the same pan, in about a teaspoon of oil, stir fry the nuts till they are browned. Do not burn them.
4. In a baking dish, arrange the bread slices, and sprinkle the stir fried nuts over them.
5. In a sauce pan, pour milk and let it boil once on high heat. Once it has come to a boil, lower the heat, and let it cook till it has reduced to half its original quantity. The milk will become slightly light yellow in colour. Keep an eye on the saucepan, and keep stirring it.
6. Measure the cooked milk, if it is now reduced to 1 1/2 cup in quantity, throw in the saffron threads, cardamom powder and Khoa. Return the milk to the sauce pan from the measuring cup and let it cook on low heat for more 2 minutes.
7.At the same time in an another small saucepan, pour the water and the sugar. Stir to dissolve and let the water boil on high till the whole thing will start to get sticky. This might take a few minutes. Have patience.
8. Now, pour the sticky sugar water, and then the hot boiled milk into the baking dish with fried bread slices.
9. Now keep the dish aside for about 2-3 hours, until it has completely cooled down and the bread has almost absorbed all the milk. If there’s still some milk around the bread slices, and the bread has not completely absorbed it, then put the baking dish in the oven at 350°C for about 15 minutes, uncovered, in the middle rack.
10. Some people like to have this Meetha warm, and some like it cool. I let the baking dish cool down and then refrigerate it for a while and serve it cold.
Enjoy this authentic Hyderabadi Bread Pudding.
Luv,
Mona
