Hyderabadi Double Ka Meetha: A Royal Bread Pudding Fit for a Feast

Introduction

Step into the world of royal Hyderabadi cuisine with Double Ka Meetha, a decadent dessert that transforms simple bread into a rich, aromatic delicacy. Also known as Shahi Tukda or Bread Halwa, this dish is a cornerstone of festive celebrations, especially during Ramadan and Eid. Imagine deep-fried bread slices soaked in a reduced, saffron-infused milk and khoya mixture, then simmered in a cardamom-scented sugar syrup. The result is a melt-in-your-mouth halwa that is both comforting and extravagantly delicious. This recipe guides you through creating this iconic dessert that is sure to impress your family and guests.

Summary of the Recipe

This Hyderabadi Double Ka Meetha recipe involves three key stages: first, creating a thick, rich milk base with khoya and saffron. Second, deep-frying slices of bread until golden and letting them soak in the milk mixture. Finally, combining the soaked bread with a flavored sugar syrup and cooking it down to a perfect halwa consistency, finished with a generous topping of ghee-roasted nuts. The entire process is straightforward and can be completed in under an hour, with most of it being hands-off soaking time.

Serving

Double Ka Meetha is best enjoyed warm. Serve it immediately after preparation for the best texture and flavor. It makes for a perfect dessert after a hearty biryani meal.

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Soaking Time: 15 minutes
• Total Time: 45 minutes

Equipment Needed

• Heavy-bottomed Pan or Kadai (for deep frying)
• Two Saucepans (one for milk, one for syrup)
• Slotted Spoon
• Measuring Cups and Spoons

Ingredients for Hyderabadi Double Ka Meetha

For the Bread & Frying:

• 1 loaf Sweet Bread or White Bread (slices cut into halves, about 1-inch thick)
• Oil for deep frying
• 2 tbsp Ghee (to add to the oil for flavor)

For the Rich Milk Mixture:

• 500 ml Full-Fat Milk
• 100 grams Unsweetened Khoya (Khoa/Mawa), crumbled
• 1 pinch Saffron Strands

For the Sugar Syrup:

• 1 ½ cups Sugar
• 1 ½ cups Water
• 1 tsp Cardamom Powder

For the Garnish:

• 2-3 tsp Ghee
• 2 tbsp mixed Nuts (Almonds, Cashews, Pistachios), roughly chopped
• 1 tbsp Raisins

Instructions

Step 1: Prepare the Rich Milk Mixture

• Pour 500 ml of full-fat milk into a saucepan and place it over medium heat.
• Just as the milk begins to heat up, add a pinch of saffron strands and the crumbled unsweetened khoya.

• Let the mixture simmer for about 5-7 minutes until it thickens slightly. Do not reduce it too much. Turn off the heat and set it aside.
• Reduce the flame to low and whisk continuously until the khoya is completely dissolved into the milk, preventing it from sticking to the bottom.

Step 2: Fry and Soak the Bread

• In a deep-bottomed kadai or pan, heat enough oil for deep frying. For an authentic taste, add 2 tablespoons of ghee to the oil.
• Once the oil is medium-hot, carefully add the halved bread slices in batches.
• Fry them until they are golden brown and crisp on both sides. Use a slotted spoon to remove them and drain excess oil.

• Immediately place the fried bread pieces in a wide dish and pour the prepared warm milk mixture over them, ensuring all pieces are well-coated.
• Allow the bread to soak for exactly 15 minutes. This allows the bread to absorb the rich milk fully.

Step 3: Make the Syrup, Roast Nuts, and Assemble

• Roast the Dry Fruits: In a separate pan, heat 2 teaspoons of ghee over low heat. Add the chopped nuts and roast until they turn a light golden brown. Remove and set aside. In the same ghee, quickly fry the raisins until they plump up. Remove and set aside with the nuts.

• Prepare the Sugar Syrup: In the same pan (or a clean one), combine 1 ½ cups of water and 1 ½ cups of sugar. Heat over medium flame, stirring until the sugar completely dissolves.
• Once the sugar dissolves, add the cardamom powder and stir. You do not need to achieve a one-string consistency.

• Combine Everything: Gently add the milk-soaked bread pieces to the sugar syrup.

• Cook on a low flame, stirring very gently. The bread will break down and start to thicken the syrup, forming a halwa. The key is to achieve a creamy halwa consistency while still retaining some texture from the bread bits. Avoid over-mixing into a complete paste.
• Finally, add 2-3 teaspoons of ghee and the roasted nuts and raisins, reserving a few for garnish. Give it a final gentle stir.

“Let’s Cook This Together!” My goal is to make sure you succeed in your kitchen. If you hit a snag while making this “Hyderabadi Double Ka Meetha” , I want to hear about it. Send me an email directly, and I’ll do my best to help troubleshoot so your meal turns perfectly.myhomekitchen333@gmail.com.

“Find Your Next Favorite Meal” → Explore hundreds of recipes at myhomekitchen.in