Double Ka Meetha Recipe
The dessert Double Ka Meetha loosely translates to Indian bread pudding. It is made with fried bread slices that have been soaked in a creamy rich milk mixture and topped with nuts. This Double Ka Meetha recipe is a popular dessert in Hyderabad and is related to Shahi Tukda, a popular Awadhi dessert. A popular Hyderabadi dessert that gets its richness from saffron milk and dry fruits is a palate pleaser. If you enjoy dessert, you'll love this one. It's not only tasty, but also simple to prepare. It will undoubtedly be a hit with both children and adults. This Hyderabadi specialty will provide the perfect ending to an elaborate meal.
This quick Double Ka Meetha recipe is ideal for serving on Ramadan . However, many people avoid making Double Ka Meetha at home to avoid messing themselves as it is a tedious task. Fortunately, you don't have to be worried! You can make this simple Double Ka Meetha recipe at home during Ramadan because it only requires a few ingredients. Learn how to make Double Ka Meetha at home using Nestlé MILKMAID.
- Servings - 6
- Preparation - 15 Min
- Cooking - 20 Min
Ingredients for Double Ka Meetha
- 1/2 tin Nestlé MILKMAID
- 10 tbsp Nestlé Everyday Shahi Ghee
- 1 cup Nestlé a+ Nourish Milk
- 2 Slices Bread
- 1 tbsp Chopped Almonds
- 1 tbsp Chopped Cashew nuts
- 1 tbsp Raisins
- ½ tsp Cardamom Powder
- Few strands Kesar (Saffron)
How to make Double Ka Meetha
- Step 1: Trim the edges of bread slices and cut diagonally into 4 pieces. Spread out to dry for 10 minutes. Heat ghee and deep fry the bread pieces until golden brown and remove.
- Step 2: Take a pan, mix Nestlé MILKMAID, cardamom powder, saffron, and kishmish and boil it. Roast the dry fruits and add them to the mixture.
- Step 3: Cook it till it gets little thick. Put the bread in the mixture and let the bread get coated with the mixture.
- Step 4: Serve hot or cold.
NOTE: It is better to use one-day-old bread than fresh bread as it will absorb less ghee while frying.
Tips to Make Double Ka Meetha
- Make sure to use a heavy pan with a thick bottom, or the milk will burn from the bottom.
- For the bread, use ghee to fry it in. Frying in oil is not ideal for obtaining a true Mughlai flavour.
- The bread should not be overcooked. They fry quickly, so proceed with caution. Simply place it in the ghee, flip it over, and remove it.
- To make double ka meetha, white bread is usually used. However, any type of bread, such as whole wheat bread or brown bread, can be used.
FAQs on Double Ka Meetha
1. How long will the double ka meetha last?
When stored in an airtight container, it will keep in the refrigerator for 3-4 days. Serve chilled or warm for a few seconds in the microwave before serving.
2. Can I toast the bread instead of frying it?
Yes, instead of deep-frying the bread, you can toast it. Brush the slices with ghee and toast until crispy and golden. The dessert will not have the same flavour as a deep-fried version, but it will be wonderful anyway.