Double ka Meetha -

Double ka Meetha

Servings 8

Prep Time 15

Cook Time 45

Total Time 1

Ingredients

8 slices white sandwich bread crusts removed
1½ ltr full-cream milk
2 cups water
1½ cups granulated sugar
250 g khoya dried evaporated milk solids, crumbled
Ghee for frying
A few strands saffron soaked in 2 tbsp warm milk
¼ cup almonds soaked, peeled, and thinly sliced
¼ cup raisins or other dried fruits for garnish

Instructions

In a heavy saucepan, bring the milk and water to a gentle boil. Reduce heat and simmer, stirring occasionally, until the volume halves and the milk thickens (about 30 minutes). Stir in the saffron-infused milk and set aside.
In a separate pan, melt the sugar over medium heat until it liquefies into a pale golden syrup. Remove from heat.
Cut each bread slice into triangles. In a skillet, heat enough ghee to shallow-fry. Fry the bread until crisp and golden on both sides. Drain on paper towels.
Preheat the oven to 180 °C. Grease a baking dish with ghee. Dip each fried bread triangle briefly in the warm sugar syrup and arrange a single layer in the dish. Sprinkle half the sliced almonds, raisins, and crumbled khoya over the bread, and drizzle with one-third of the reduced milk.
Repeat the layering with the remaining syrup-soaked bread, nuts, dried fruits, khoya, and pour over the rest of the milk. Cover tightly with foil.
Bake for 15–20 minutes, or until the top is just set and the edges begin to caramelize. Remove foil and bake 5 minutes more to lightly brown the surface. Serve warm.

Notes

Double ka Meetha was developed in the royal kitchen of the Nizam of Hyderabad. Infused with cardamom, saffron and kewra, it carries the aromatic richness that Hyderabadi cuisine is famous for. Double ka Meetha achieves its luxurious texture when the milk is gently reduced and thickened, concentrating the flavour without scorching. Be careful not to over-soak the fried bread in syrup-just a quick dip ensures it retains a slight crispness after baking. Layering the khoya and nuts between the bread slices adds richness and texture, while the final bake melds all the flavours. This dessert is best served warm, allowing the saffron-tinged milk and caramel notes to shine; leftovers can be covered and refrigerated for up to two days, and gently reheated before serving. Double ka Meetha is a signature sweet served at Hyderabadi weddings, Eid feasts and dawats. "Double" refers to milk bread called "double roti" locally. It reflects the grandeur of Hyderabadi cuisine. Khoya is also known as Mawa. It is a dairy product made by simmering milk until it thickens, and the moisture evaporates, resulting in milk solids. Double ka Meetha is unique because it transforms simple bread or double roti into a rich Nawabi delicacy, carrying the cultural and culinary identity of Hyderabad.

Author: Hoor Sayed

Course: Dessert

Cuisine: Indian