
What is Double ka Meetha?
After having spicy food like biryani, dalcha, ambada gosht etc., a dessert like double ka meetha brings comforts to the taste buds. Last morning we (me, hubby, MIL and SIL) were having a casual conversation over breakfast about wedding desserts and suddenly ‘double ka meetha’ came into our conversation. Before leaving to office, dear husband has asked me to make it in dinner for dessert. Rarely comes a request for a sweet recipe from my husband and my MIL and SIL are home, I thought of making it and I also got a chance to click step-wise pictures.
Main Ingredients to make Double Ka Meetha are,
Bread Slices: Any normal sweet bread or milk bread can be used to make this meetha. You can make this using rusk too. In Hyderabad, many bakeries and grocery stores, sell a special bread which will be perfect for making double ka meetha.
Milk: I used low-fat milk in making this dessert. You can use full cream milk too.
Refined Granulated Sugar: Traditonal recipe calls for granulated white sugar. If looking out for healthy options then you can use brown sugar or jaggery powder too. But sugar is the preferred ingrdient in making this double ka meetha.
Cardamom Powder: You can easily make cardamom powder at home. Take 4-5 green cardamoms and grind to smooth in pestle and mortar. Fresh ground cardamom will bring nice aroma and taste in the recipe.
Cashew Nuts: Fried and coarsely chopped cashews are added while making this dessert and also used as garnish.
Saffron: Authentic and traditional recipe of double ka meetha recipe calls for saffron. If you are not having saffron, you can easily substitute it with orange food color.
Ghee: The double ka meetha made in weddings calls for dalda. But you can use desi ghee. I use half of ghee and half od oil in frying bread slices.
Tips to make Perfect Double ka Meetha Recipe
- It is important to taste the bread before cooking. If you are using a sweet bread then reduce the quantity of sugar. You can also use deep fried almonds, pistachio and raisins.
- You can use only ghee in making this. I have used half ghee and half oil to fry bread slices to nice brown.
- This time I did not trim the edges as the bread I used in the recipe was fresh and sides were perfectly light brown and not to thick. Trimming the edges is usually done to get perfect fried bread slice.
How to make Shadiyon Wala Double ka Meetha (Step by Step with Pictures)
- Remove the edges of bread slices. Spread them on a plate or kitchen towel and dry them. You can dry them in sun or under fan for 30-45 minutes.
- Now in a pan add ghee and separately fry raisins and cashews till they turn light brown. Remove and Set aside.
- Make a sugar syrup by combining sugar and water. When the water starts to boil, add cardamom powder.
- Cook on low flame till sugar is completely dissolved.
- When the sugar syrup starts to thicken, turn off the flame and leave it to cool. Set aside.
- Add little ghee and oil and to the same pan and deep fry the bread slices till golden brown.
- In a wide bowl add milk and to this add saffron strands along with the milk in which we soaked them.
- Soak the fried bread slices directly in milk. Repeat till all the bread slices are fried and soaked in milk.
- Gently stir in the fried bread slices in the milk, so that fried bread slices soak up all the milk.
- Now pour in sugar syrup over the soaked bread slices and combine well.
- Cook this mixture on low flame till you get the desired consistency.
- Stir in between and take care not to burn the meetha.
- Garnish with fried cashew nuts and serve it warm or cool.
- Once the halwa has come down to room temperature store it in air tight box in refrigerator for a week.
Double Ka Meetha

Hyderabadi Double ka Meetha | Bread Halwa | Bread Pudding is a rich, delightful and indulging dessert served in all traditional Muslim Weddings.
Ingredients
- 15 Bread slices
- 4 cups Milk, boil and bring it to room temperature
- 2 cups Water
- 2 cups Sugar
- ½ tbsp. Cardamom powder
- ¼ cup Cashew nuts, coarsely chopped
- ¼ cup Raisins
- few Saffron strands (soaked in lukewarm milk)
- Ghee + Oil for frying
Instructions
How to make Traditional Double ka Meetha
STEP 1: Trimming and Drying Bread Slices
Trim the edges of bread slices. Spread them evenly on a plate or kitchen towel.
Dry these bread slices under sun or fan for 30-45 minutes.
Step 2: Making Sugar Syrup
Take a thick bottom pan and add water and sugar to it. Stir and bring this to boil.
Now add cardamom powder. If you are using food color, then it that too..
Bring this to boil and continue to cook on low flame till the sugar syrup turns lightly thick.
STEP 3: Frying Cashews and Raisins
In a pan add ghee and fry raisins and cashew nuts separately till they turn lightly brown.
Drain and Set aside.
Step 4: Frying Bread Slices
In the same pan, add 1:1 ratio of ghee and oil and deep fry the bread slices till they turn nice golden brown. Do take care not to burn them.
Step 5: Soaking Bread Slices in Milk
Take milk in wide mouthed dish and directly soak one by one fried bread slices straight from the pan.
Repeat till all the bread slices are fried and soaked in milk.
Using a wooden spatula, gently push in the fried bread slices into the milk, so that fried bread slices completely soak up milk.
Step 6: Adding Sugar Syrup
When all the bread slices are soaked in milk, add sugar syrup to the mixture. Combine well.
Now leave the mixture to thicken on low flame in a heavy bottom cooking vessel.
Add soaked saffron strands along with milk they were soaked.
Cook till ghee starts to leave from sides of the halwa. It will take somewhere around 20-30 minutes.
Stir in between and take care not to burn the halwa.
Step 7: Adding Fried Cashews and Raisins
Garnish with fried cashew nuts and raisins. Serve it warm or cool.
Add love to make this double ka meetha taste 'YUMMY'.
Storing Double ka Meetha | Bread Halwa
Once the meetha has come down to room temperature store it in moisrture free air tight box in refrigerator.
This bread meetha will stay fresh for a week.
Notes
Lubna's Serving Suggestions
Hyderabadi Double ka Meetha is either served warm or cool. Mostly in weddings, this dessert is served warm.
You can easily reheat this in microwave for 20-30 seconds and serve.
My mom adds half of fried cashews and raisins to the meetha while cooking and the rest half before serving as garnish.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 321Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 9mgSodium: 253mgCarbohydrates: 60gFiber: 1gSugar: 38gProtein: 7g
Sireesha says
Double ka meetha looks gorgeous and scrumptious….
Curry Leaf says
Its super dish.But surely fattening,right with all that deep frying and ghee and all.But festive dishes are worth it.I have heard abt the dish,but first time seeing the recipe.
veena says
Hi
Yummy Post …..i became a recent visitor of ur blog ..Very nice work …Great blog …Keep posting ..
love
veena
sowmya says
looks yummy..good one..
Kitchen Flavours says
Thank You Sireesha.
Mahimaa's kitchen says
this is very new to me. but i can sense how tasty it will be. looks delicious.
Zarina says
Thanks for visiting my website. Your recipes look so yummy! 😉
Zarina says
Thanks for visiting my website. Your recipes look so yummy! 😉
Yasmeen says
The word “lazeez” sounds so beautiful and so is your Meetha:).
Priya says
Am a great fan of this famous dish..looks fabulous,tempting one..
Gita's Kitchen says
I tasted this once in Hyderabad and simply loved it. The photo looks so yummy. Thanks for sharing this recipe 🙂
Andhra Flavors says
double ka meetha looks great. love it.
Kitchen Flavours says
Festive and party food is always fattening and delicious. Try this you will love it Curry Leaf.
Thank You Veena, Sowmya, Mahimaa, Zareena, Yasmeen, Priya, Geetha and Andhra Flavours.
RAKS KITCHEN says
I do in a bit diff. way,first soak in syrup,then add to milk!looks so rich!
Kitchen Flavours says
I will try like that next time. Thanks for sharing and comments Raks Kitchen.
LG says
my chikkamma made this for us recently, tastes yumm. thanks for the recipe
Kitchen Flavours says
Thank You LG.
Sanhita says
This looks yummy. It is a new dish to me. Bet it tastes great.
karimulla says
Looking Yummy & taste also Yummmmmmmmmmmmmmmmmmy
Retno Prihadana says
It sounds delicious. I haven´tried to cook with ghee and saffron.
Lakshmi Venkatesh says
Gorgeous. A new one. thks for the comments in my blog.
Purnima says
You hv droolworthy meethas!! Am loving this …the color so perfect n the richness oozing out of the pic! Bookmarked! Tks for sharing this delight!
Kitchen Flavours says
Thank You Sanhita, Karimulla, Retno, Lashmi and Purnima.
Aparna says
I have had this at a friends house for Id.
An Indian bread pudding that beats all the others, hands down.
Thanks for celebrating with me.
Kitchen Flavours says
Thank you Aparna…..Pleasure is mine…
Anisheetu says
I love sweets and your blog has a wonderful range… ummmmm )
Anonymous says
I had Double ka Meetha today at a wedding. It was HEAVENLY! I have never had it before. For sure, I will be walking 4 miles tomorrow to work off the calories!
Bhanu
MonuTeena RecipesPassion says
wow very nice such an amazing looks <3
Hasna Hamza Layin says
i have always seen a slightly different recipe for double ka meetha.. i mean i have never seen cooking bread after soaking in the milk… so is this the traditional method or your innovation? anyways..this looks scrumptious..
Lubna Karim says
Hasna – Thank you for the comment…Frying bread in ghee is traditional way of making this meetha…
Dhiraj Kumar says
Fantastic and very interesting tasty..Loving it.