Double Ka Meetha can be loosely translated to Indian bread pudding. It is made with fried bread slices and soaked in creamy rich milk mixture.
Double Ka Meetha is a very popular dessert in the Hyderabad cuisine. It shares its root with Shahi Tukda, which is a popular dessert in the Awadhi cuisine. Double Ka Meetha can be loosely referred to as the Indian bread Pudding, as it is made with bread and a condensed milk component. Bread is called Double Roti and hence the name Double Ka Meetha, meaning sweet made with bread formed.
I had seen several people talk about Double Ka Meetha, but just the thought of deep fried bread kept me away from making it. When looking for recipes to make with alphabet D, this was the first thing that popped into my mind. It is a very simple recipe and all the components can be made ahead of time and kept ready until ready to assemble.
The Rabri or the condensed milk part takes a while to prepare. I took the short cut and made it using evaporated milk and condensed milk. This way it was ready in under 20 minutes. The rest of the procedure is very simple and quick to make.
The bread slices are deep fried in ghee until crispy and golden brown. I did not deep fry them, but pan fried them in liberal amount of ghee. Do not use fresh bread when making Double Ka Meetha, as it tends to absorb too much ghee and also not crisp up quite as well. Use at least a day old bread to make this. I used about 5 slices of bread which yielded 10 pieces of Double Ka Meetha. The Rabri was left out a bi, but it was no problem. The kids were happy to finish that part by itself.
Our state is having a school strike and the boys have been home all this week. Not sure when they will be going back to school yet. This is working in favor for me as well against. In favor, because I have someone to taste test all the recipes I am cooking new. Against, because I am really not finding that ‘Me’ time to sit down and write. I am not an early morning person, so I have been staying up late to finish up writing and commenting.
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B for Baghrir with Orange Butter Sauce
Preparation time – 10 minutes
Cooking time – 30 minutes
Difficulty level – Easy
Ingredients to make Double Ka Meetha – serves 4
- Bread slices – 5 (Day old bread works well)
- Ghee – 4 tbsp
- Evaporated milk – 1 can (12 oz)
- Condensed milk – 1/2 Can (7 oz)
- Saffron – few threads
- Cardamom – 5 (pods removed and powdered)
- Sugar – 1/2 cup
- Water – 1/2 cup
- Mixed nuts – 2 tbsp (I used almonds, cashews and pistachios)
Procedure to make Double Ka Meetha –
Making Double Ka Meetha involves 4 parts that is all cooked separately and then assembled together. There is a bread part, a sugar syrup part, a nut part and the milk part (rabri).
Making the Rabri –
- I took the easy out making the rabri. Traditionally it is made by simmering milk until it is nice and thick. I made it out of evaporated milk and condensed milk and it just took me 20 minutes to get the right consistency.
- In a heavy bottom pan, combine the evaporated milk and condensed milk. Mix it well and bring it to a gentle boil. Keep cooking until is creamy.
- Add the crushed cardamom and the saffron threads and continue to cook until it reaches a thick and creamy consistency.
- I like my rabri a little bit on the thinner side as I feel it soaks up well that way.
- Let the rabri cool down to room temperature. We could even make it ahead of time and keep it chilled until ready to assemble.
Making the Sugar Syrup –
- Combine the sugar and the water in a pan and bring it to a boil.
- Boil the sugar syrup for couple of minutes until it is sticky. There is no thread consistency for the sugar. We just want it sticky. If the syrup boil too much and becomes thick, the bread slices would not soak up the sugar. So just let it boil for couple of minutes and come to a sticky consistency. Turn off the flame and let it cool down to room temperature.
Making the Bread –
- Older bread works better for this. Fresh bread tends to absorb too much ghee when frying and also does not become as crisp as older breads so.
- Traditionally the breads are deep fried in ghee, but I am not going to be doing that. I have pan fried the breads by applying liberal amount of ghee on them. The ghee is important to get that flavor and the texture.
- Using a sharp knife, remove the crusts off the bread. Slice each slice diagonally into 2. Pan fry the triangles using adequate ghee on both the sides. The bread has to fried until golden brown and crispy. Don’t cook the bread in very high heat as it will not become crispy.
- Repeat this with all the slices and keep it ready.
Preparing the nuts –
- Chop all the nuts into fine pieces. I used cashews, almonds and pistachios for my nuts layer.
- Heat about a tsp of ghee and fry the chopped nuts until golden brown and aromatic. Remove it and keep it aside until ready to assemble.
Assembling Double Ka Meetha. –
- Double ka Meetha can be served either warm or cool. I have tried both and they both tastes unique in their own ways. If serving warm, prepare all the components and let it just cool down to warm, especially the rabri.
- When ready to serve, dip the fried bread slices in the sugar syrup flipping it to coat both the sides.
- Place it on a serving plate and then drizzle the rabri over it.
- Sprinkle the fried nuts over the prepared bread and enjoy.
Double Ka Meetha | Indian Bread Pudding
Ingredients
- 5 Bread slices Day old bread works well
- 4 tbsp Ghee
- 12 oz Evaporated milk 12 oz / 1 can
- 7 oz Condensed milk 7 oz / 1/2 can
- 10 threads Saffron
- 5 Cardamom pods removed and powdered
- 1/2 cup Sugar
- 1/2 cup Water
- 2 tbsp Mixed nuts I used almonds, cashews and pistachios
Instructions
- Making Double Ka Meetha involves 4 parts that is all cooked separately and then assembled together. There is a bread part, a sugar syrup part, a nut part and the milk part (rabri).
Making the Rabri –
- I took the easy out making the rabri. Traditionally it is made by simmering milk until it is nice and thick. I made it out of evaporated milk and condensed milk and it just took me 20 minutes to get the right consistency.
- In a heavy bottom pan, combine the evaporated milk and condensed milk. Mix it well and bring it to a gentle boil. Keep cooking until is creamy.
- Add the crushed cardamom and the saffron threads and continue to cook until it reaches a thick and creamy consistency.
- I like my rabri a little bit on the thinner side as I feel it soaks up well that way.
- Let the rabri cool down to room temperature. We could even make it ahead of time and keep it chilled until ready to assemble.
Making the Sugar Syrup –
- Combine the sugar and the water in a pan and bring it to a boil.
- Boil the sugar syrup for couple of minutes until it is sticky. There is no thread consistency for the sugar. We just want it sticky. If the syrup boil too much and becomes thick, the bread slices would not soak up the sugar. So just let it boil for couple of minutes and come to a sticky consistency. Turn off the flame and let it cool down to room temperature.
Making the Bread –
- Older bread works better for this. Fresh bread tends to absorb too much ghee when frying and also does not become as crisp as older breads so.
- Traditionally the breads are deep fried in ghee, but I am not going to be doing that. I have pan fried the breads by applying liberal amount of ghee on them. The ghee is important to get that flavor and the texture.
- Using a sharp knife, remove the crusts off the bread. Slice each slice diagonally into 2. Pan fry the triangles using adequate ghee on both the sides. The bread has to fried until golden brown and crispy. Don’t cook the bread in very high heat as it will not become crispy.
- Repeat this with all the slices and keep it ready.
Preparing the nuts –
- Chop all the nuts into fine pieces. I used cashews, almonds and pistachios for my nuts layer.
- Heat about a tsp of ghee and fry the chopped nuts until golden brown and aromatic. Remove it and keep it aside until ready to assemble.
Assembling Double Ka Meetha. –
- Double ka Meetha can be served either warm or cool. I have tried both and they both tastes unique in their own ways. If serving warm, prepare all the components and let it just cool down to warm, especially the rabri.
- When ready to serve, dip the fried bread slices in the sugar syrup flipping it to coat both the sides.
- Place it on a serving plate and then drizzle the rabri over it.
- Sprinkle the fried nuts over the prepared bread and enjoy.
Notes
Expert Advice and FAQ’s
- Day old bread works very well for this recipe.
- Traditionally, the bread slices are deep fried in ghee / clarified butter, but I have pan fried them to make it a little healthier.
- Boil the sugar syrup just until it is sticky.
- The dessert can be served warm or cold. If serving warm or at room temperature, assemble when all the ingredients are just warm or at room temperature.
April says
Aromatic french toast! Well, almost french toast only because you didn’t use eggs. This recipes sounds amazing! I will need to run to my local international market to pick up ghee! I can’t wait to try it!
Heather says
What a beautiful cross between french toast and bread pudding .. the recipe is easy and sounds decadent and amazing! I love the combination of ingredients and the pictures are mouth-watering!!!
Marisa Franca @ All Our Way says
This reminds me of sophisticated French toast with extra spices. What a wonderful dessert — sorta like a bread pudding! It has elements of other countries but unique in its ingredients. Such a great recipe — I love trying different cuisines.