Hyderabadi "Double Ka Meeta"

By DK on Dec 01, 2008

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"Double Ka Meeta" - This Indian Bread pudding is a specialty of Hyderabad and the name of which would many who have had it, drool like crazy. It is an immensely rich dessert and worthy of special occasions. Of course you can make it any other time too if you look like this or if you are a believer that "Weighing Scales are not a reflection of you" ;)

My first introduction to this dish was by a hyderabadi friend (Duh!) during my college days and it stuck to me since. Give this luscious pudding a try! Its another dessert which is really to die for :) Basic Information Prep Time: Under 15 min Cook Time: Under 30 min

Serves: 4 people Ingredients

About 6-7 white bread slices 3/4 cup sugar 1 1/4 cup water 3 cups milk 1 cup evaporated milk 1/2 tsp cardamom powder few strands of safron 1/2 cup mixed nuts ( pistas, cashews, slices almonds and chiroli(sara paruppu) seeds)

Method 1 Cut the bread into quarters.

2 In a skillet add some ghee and then toast these Slices

3 Turn them when golden brown

4 Prepare the sugar syrup by adding the sugar and water in a skillet until it thickens. remove from heat and add the cardamom powder.

5 Warm the milk and evaporated milk together and add saffron strands to it.

6 Arrange the bread slices in a deep pan,

7 and pour the sugar syrup over it.

8 Now pour the milk mixture over it.

9 Garnish it with toasted nuts and saffron strands.

Double Ka Meetha - Sweet Bread Dessert

Summary
Yield
Change Halve Double

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Prep Time Recipe

45 minutes Dessert

Description
Double ka meetha is coined from the word Double Roti, a colloquial and traditional name for sliced white bread in Hyderabad, India. This dessert is densely rich in taste and calories.

Ingredients

1 bread - white or wheat 1 12 lb ghee(clarified butter)/ butter 1 34 lb sugar 12 lb condensed milk/ khova 12 cardamom 1 c milk 8 cashews 8 almonds 10 raisins 1 pn saffron/ orange food color 1 c water 2 cinnamon flat sticks

Instructions
Take a whole loaf of bread except the two ends and lay it out on a tray for 10 to 20 minutes to air dry and lightly stiffen. Next using a bread knife, remove the brown crust on all four sides and cut each slice in 4 quarters. Alternatively make sugar syrup with water and sugar and boil together till a one touch consistency (i.e. if you dip your two fingers and test the consistency of the syrup, one string of sugar syrup is formed between two fingers. This is one touch consistency)

In a large pot add ghee and fry the bread pieces till brown and drain out. Also fry the slivered almonds, cashews and raisins and set aside. You may substitute this step with oil to avoid added fat absorbed in the bread. In ghee / clarified butter add the cinnamon sticks a pleasant aroma emanates. Add the sugar syrup and the khova or condensed milk and stir all together. The fried bread pieces can be soaked in a little milk before adding to the syrup. Next add cardamom shelled and powdered for flavor and saffron or orange food color mixed in warm milk to give the desert its bright color. Let the desert get cooked on low flame till the syrup gets absorbed and it reaches a right consistency. To avoid breaking the bread to pulp, stir mildly and minimally. Garnish with fried slivered almonds, cashews and raisins and serve warm.

Notes
Double ka Meetha is similar in taste to another dessert called Shahi Tukde. This dessert uses the same ingredients but has a slight variation in the end where the pieces of bread are not mushed together like pudding, but remain as individual pieces of bread.

Sanjeev Kapure
Double Ka Meetha
Book: Royal Hyderabadi Cooking

Rating:

Sliced bread or as the Hyderabadi call it "double roti" is shallow fried till golden and then baked a with sugar syrup and condensed milk

Cooking Time: 10-15 minutes

Servings: 4

Preparation Time: 20-30 minutes

Category: Veg

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Ingredients
White bread slices Sugar Saffron (kesar) Rose water Milk Cream Pure ghee Almonds,blanched and sliced Pistachios,sliced 4 3 1/2 tablespoons a pinch 2 teaspoon 1 cup 3 tablespoons 2 tablespoons 3-4

Method
Soak F/Gas Make a thin syrup ofC/350saffron in rose water. Preheat the oven to 180 sugar with two tablespoons of water and set aside. Boil milk with cream and simmer till it reduces to half its original quantity. Remove the crusts from around the bread slices and cut each slice diagonally into two pieces. Heat ghee in a pan and shallow-fry the bread slices till golden. Drain. Dip the bread slices in sugar syrup and arrange on a baking tray. Pour thickened milk over them. Top it up with cashewnuts and pistachios. Sprinkle dissolved saffron and bake in the preheated oven for five to six minutes. Serve hot.

By : Rachael Abraham from nizam city hyderabad Category : Bread, Hyderabad, Desserts and snacks Servings : 4 Time Taken : 15-30 mins Rating : Add to Favs Method 1. Cut bread into cubes and deep fry them in dalda or refined oil according to your choice. 2. Drain on tissue paper and place on a tray-like vessel and keep aside. 3. Take half a glass of water in a bowl, boil it, add sugar and keep stirring till it becomes thick. 4. Add cardamom and once the syrup is done pour this sugar sryup over the bread mix delicately and keep aside. 5. Heat a kadai, add ghee and all dry friuts to it and fry. 6. Add fried dry fruits to fried bread along with ghee. 7. Boil milk in a bowl on low heat, now mash the khoya and add it to the milk till the milk becomes thick. 8. Once the milk turns into a thick mixture, add a pinch of saffron and mix well. 9. Remove from heat and add the mixture directly to the bread and mix well. 10. Let the mixture soak with bread for 30 min max. 11. Once it is soaked well, serve it as a dessert.