Double ka meetha
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Bread fried in ghee, soaked in saffron-cardamom syrup and finished with thickened milk and nuts; Hyderabad's favourite wedding dessert.
Region: Hyderabad, TelanganaOccasion: Weddings, Eid and festive feastsTime: 50 minServes: 6Vegetarian
Ingredients
- 8 slices white bread, crusts removed, cut into halves
- Ghee for shallow-frying
- 1 cup sugar and ¾ cup water for syrup
- 4 green cardamoms, crushed
- A pinch of saffron
- 1 litre full-cream milk
- 2 tbsp sugar for the milk
- 2 tbsp each sliced almonds, cashews and pistachios
Method
- Boil the milk in a heavy pan and simmer, stirring often, until it reduces to about half. Stir in 2 tbsp sugar.
- Make a light syrup by boiling the sugar and water with cardamom and saffron for 5 minutes.
- Fry the bread pieces in ghee until golden and crisp on both sides.
- Dip the fried bread in the warm syrup for a few seconds and arrange in a shallow dish.
- Pour the thickened milk over the bread and let it soak for 15 minutes. Scatter the nuts on top.
- Serve warm or chilled.
History
The name comes from 'double roti', a common Indian name for the bread loaf. The dish is a Hyderabadi version of the Mughlai shahi tukda.
Significance
Double ka meetha is served at almost every Hyderabadi wedding and Eid meal, often alongside qubani ka meetha.