Double ka meetha is flavourful desserts made of fried bread slices, dipped into the sugar syrup and topped with rabri, and is also loaded with dry fruits for extra crunch. Famously known as Hyderabadi Double ka meetha usually made in the month of Holy Ramadan which is about to start a month from now. The step-by-step procedure photo and video procedure.

Liquid dough roti, Swiss roll cake, instant milk peda recipe, Weight loss recipes

Double ka meetha is famously known as Hyderabadi Double ka meetha usually made on the day of Eid. Nowadays, it is also prepared or served to customers on occasions such as marriages and other in-home parties. it is made using milk bread slices, reduced milk, and is loaded with dry fruits for extra crunch. Here, we can show you how to make Hyderabadi Double ka meetha with a step-by-step procedure.

30 most popular Indian sweets

Top 10 most popular Indian desserts:

First of all, will brief you in detail on what is called Double Ka meetha

It is one of the flavourful desserts during the month of Holy Ramadan which is about to start a month from now. Have tested this recipe at home, and on occasions, I have enjoyed this recipe the most. Basically, I have learned this art from my grandmother. This is one such recipe, which is prepared at all most all houses.

6 Special Cakes without oven:

  1.  Milk Cake eggless in a fry pan
  2. Sponge Vanilla Cake
  3. plain egg sponge cake
  4. Eggless wheat cake
  5.  Mug cake/Cupcake
  6. Just 3 ingredients Chocolate cake

Its sweetness with milk-soaked fried bread slices and fried dry fruits make a lovely crunch in every bite. This will be enjoyed on occasions especially involving family and friends. This is also called double ka roti in some parts of India.

In about a month, holy month of Ramadan will begin, meanwhile I thought of sharing this lovely dessert with you all, hoping it will be received with utmost love from all corners of the Faridascookbook family. It’s easy to prepare, and Hyderabadi Double Ka meetha is one of the best when it comes to dessert recipes

This coming Ramadan, you prepare this Hyderabadi Double ka meetha in your Menu card and serve this to your family and friends, which I am sure will be very much appreciated by all age groups.

Sugar-free laddu recipes:

Tips for making perfect double ka meetha:

  1. For Soft and Juicy bread ka meetha, removing edges is important. When we fry the bread slices, the edges will become hard.
  2. Use puree ghee for frying bread slices. Most of them will not like too much ghee in dessert, they can fry bread slices with less ghee and oil.
  3. For a perfect double ka meetha, make sure the bread slices turned golden brown.
  4. While making sugar syrup add sugar and water at a time and dissolve sugar, otherwise the sugar will stick to the pan.
  5. Can use milkmaid or khoya instead of Rabri.
  6. If you want to use milkmaid or khoya, mix a cup of milkmaid or khoya into 3/4 cup of boiled milk and set aside.
  7. Check the texture of halwa, the bread should be juicy, do not dry it completely.
  8. Can refrigerate for a week. If you refrigerate double ka meetha, then heat it for 2 minutes before serving. Can serve chilled also.

Double Ka meetha Recipe video:

Double Ka meetha Recipe card:

double ka meetha | how to make Hyderabadi double ka meetha recipe
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Double ka meetha is flavourful desserts made of fried bread slices, dipped into the sugar syrup and topped with rabri, and is also loaded with dry fruits for extra crunch. Famously known as Hyderabadi Double ka meetha usually made in the month of Holy Ramadan which is about to start a month from now

Course: Dessert, sweets
Cuisine: Indian
Keyword: bread halwa, double ka meetha, hyderabadi double ka meetha
Servings: 6
Ingredients
Ingredients for double ka meetha:
    For rabri:
    • milk – 1/2 litre
    • cardamom(elachi) – 2
    • chopped almonds – 1/4 cup
    For Frying bread slices and dry fruits:
    • bread slices – 10
    • ghee – 5 spoons
    • halved almonds – 1/2 cup
    • cashew nuts – 12
    • raisins – 1/4 cup
    • oil – 3/4 cup
    For Sugar syrup:
    • sugar – 2 cups
    • water – 1 1/2 cups
    • cardamom(elachi) – 3
    • kesar-yellow food colcou- 4 pinches
    Instructions
    Procedure for double ka meetha:
      Making Rabri:
      1. Heat a Pan over medium flame, pour 1/2 liter of milk. Boil the milk.

      2. Stir the layers of milk cream in low flame.

      3. Stir continuously without sticking the edges.

      4. Stir until milk reduces to 1/3 of the original quantity.

      5. Add 2 crushed cardamoms.

      6. Add 1/4 cup of chopped almonds.

      7. Mix well, switch off the fire and set aside.

      Frying Dry Fruits and Bread slices:
      1. Take 10 bread slices, cut the edges.

      2. Heat a Pan over medium flame, add 3 spoons of Ghee.

      3. Add 1/2 cup of halved almonds and 12 cashew nuts.

      4. Fry until they turn golden brown. Set aside.

      5. Add 1/4 cup of raisins.

      6. Fry until they turn golden & set aside.

      7. Add 3/4 of oil. When oil gets heated, fry the bread slices.

      8. Flip and Fry on both sides until they turn golden brown.

      9. Remove from oil, set aside.

      10. For a perfect double ka meetha, make sure the bread slices turned golden brown.

      11. Fry them in batches and set aside.

      Making sugar syrup:
      1. Take a Pan, add 2 cups of Sugar.

      2. Pour 1 1/2 cup of water.

      3. Heat the Pan & stir continuously and dissolve the sugar.

      4. Add 3 crushed cardamoms.

      5. Add 4 pinches of kesar yellow food color, this is optional.

      6. Stir well & boil for 3 to 4 minutes over a medium flame.

      Dum process:
      1. Add fried bread slices and fried dry fruits.

      2. Carefully turn the bread slices without breaking it.

      3. Check whether all the bread slices are soaked or not.

      4. If necessary, slightly shake the Pan to dip the bread slices.

      5. Top with Rabri (can also add milkmaid or khoya).

      6. Close the lid & cook for 5 minutes in a low flame.

      7. Check the texture of halwa, the bread should be juicy, do not dry it completely.

      8. Switch off the fire, let it set for 2 minutes

      9. Take the delicious Hyderabadi Double ka meetha into a serving Bowl

      10. Can refrigerate for a week. If you refrigerate double ka meetha, then heat it for 2 minutes before serving. Can serve chilled also.

      11. Enjoy the delicious hyderabadi double ka meetha.

      Recipe Notes

       

      1. For Soft and Juicy bread ka meetha, removing edges is important. When we fry the bread slices, the edges will become hard.
      2. Use puree ghee for frying bread slices. Most of them will not like too much ghee in dessert, they can fry bread slices with less ghee and oil.
      3. For a perfect double ka meetha, make sure the bread slices turned golden brown.
      4. While making sugar syrup add sugar and water at a time and dissolve sugar, otherwise the sugar will stick to the pan.
      5. Can use milkmaid or khoya instead of Rabri.
      6. If you want to use milkmaid or khoya, mix a cup of milkmaid or khoya into 3/4 cup of boiled milk and set aside.
      7. Check the texture of halwa, the bread should be juicy, do not dry it completely.
      8. Can refrigerate for a week. If you refrigerate double ka meetha, then heat it for 2 minutes before serving. Can serve chilled also.

      Step by Step procedure for double ka meetha:

      Making Rabri:

      Heat a Pan over medium flame, pour 1/2 liter of milk. Boil the milk.

      Stir the layers of milk cream in low flame.

      Stir continuously without sticking the edges. Stir until milk reduces to 1/3 of the original quantity.

      Add 2 crushed cardamoms. Add 1/4 cup of chopped almonds.

      Mix well, switch off the fire, and set aside. Can use milkmaid or khoya instead of rabri. If you want to use milkmaid or khoya, mix a cup of milkmaid or khoya into 3/4 cup of boiled milk and set aside.

      Frying Dry Fruits and Bread slices:

      Take 10 bread slices, cut the edges. For Soft and Juicy bread ka meetha, removing edges is important. When we fry, the bread slices, the edges will become hard.

      Heat a Pan over medium flame, add 3 spoons of Ghee.

      Add 1/2 cup of halved almonds and 12 cashew nuts. Fry until they turn golden brown. Set aside.

      Add 1/4 cup of raisins. Fry until they turn golden & set aside. Add 3/4 of oil/ghee.

      When oil gets heated, fry the bread slices.

      Flip and Fry on both sides until they turn golden brown.

      Remove from oil, set aside. For a perfect double ka meetha, make sure the bread slices turned golden brown. Fry them in batches and set them aside.

      Making sugar syrup:

      Take a Pan, add 2 cups of Sugar.

      Pour 1 1/2 (One and half) cup of water.

      Heat the Pan & stir continuously and dissolve the sugar.

      Add 3 crushed cardamoms. Add 4 pinches of kesar yellow food color, this is optional.

      Stir well & boil for 3 to 4 minutes over a medium flame.

      Dum process:

      Add fried bread slices and fried dry fruits.

      Carefully turn the bread slices without breaking them. Check whether all the bread slices are soaked or not. If necessary, slightly shake the Panto dip the bread slices.

      Top with Rabri (can also add milkmaid or khoya).

      Close the lid & cook for 5 minutes on a low flame. Check the texture of halwa, the bread should be juicy, do not dry it completely.

      Switch off the fire, set for 2 minutes. Take the delicious Hyderabadi Double ka meetha into a serving Bowl

      Can refrigerate for a week. If you refrigerate double ka meetha, then heat it for 2 minutes before serving. Can serve chilled also. Enjoy the delicious Hyderabadi double ka meetha.

      For more interesting recipes. Subscribe to my official YouTube Channel.

      Previous articleliquid dough roti | how to make roti recipe with liquid batter
      Next articleswiss roll cake | roll cake | how to make swiss roll cake recipe | jam roll
      http://faridascookbook.com/ Farida’s Cookbook is all about Indian recipes, which is managed by me and my husband Baig. I try to bring to you my recipes with simple and easy step by step procedures directly from my Kitchen.

      Leave a Reply