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.
- 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
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.
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.
Amount Per Serving: Calories: 321Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 9mgSodium: 253mgCarbohydrates: 60gFiber: 1gSugar: 38gProtein: 7g