double ka meetha recipe with step by step photos – easy and delicious recipe of hyderabadi style double ka meetha made with sweetened condensed milk.
double ka meetha is a popular dessert from the hyderabadi cuisine. this sweet dish is known as double ka meetha as bread is used to make it. bread or pav is also called as double roti in a few indian states. hence the name ‘double ka meetha’ which means a sweet dish made from bread. basically its a sweet pudding made from bread.
though both shahi tukda and double ka meetha are supposed to be the name of the same dessert, but actually they are not. there a few variations in the cooking method, which makes double ka meetha taste differently than shahi tukda in terms of overall texture and flavor.
i wanted to share double ka meetha recipe from a long time. i have been making this recipe adapted from milkmaid website for quite some time. usually when i have leftover bread slices i end up making this sweet dessert.
this recipe method is an easy and albeit quick version of double ka meetha. here condensed milk is used to replace rabri or thickened milk. hence this eliminates the need of making sugar syrup.
even the bread slices are not deep fried in ghee, but i have toasted them on a tawa. so this is an easy but delicious version of double ka meetha. since i have had the traditional version of double ka meetha before, the taste of traditionally made double ka meetha is different from this recipe.
usually white bread is used to make the recipe, but then you can use any type of bread like whole wheat bread or brown bread. you can serve double ka meetha warm or chill it and then serve.
if you are looking for more sweets recipes then do check:
double ka meetha
ingredients (1 cup = 250 ml)
- 3 slices of sandwich bread - white, multi grain, whole wheat or brown bread
- 2 to 3 tablespoons ghee, for toasting bread
- ½ cup sweetened condensed milk
- 1.5 cups milk
- ¾ teaspoon cardamom powder
- 1 pinch of saffron strands (kesar)
- 1 teaspoon ghee, for frying dry fruits
- 8 almonds (badam)
- 8 cashews (kaju)
- 10 to 12 pistachios (pista)
- 1 teaspoon rose water - OPTIONAL
how to make double ka meetha
toasting bread for double ka meetha
firstly take 3 slices of sandwich bread (large bread) and slice them in 4 triangles or rectangles. if you want you can remove the side crusts of the bread slices.
now heat 2 to 3 tablespoons ghee in a tawa or a pan. place the bread slices.
when the base is golden, flip each one of them.
toast till the second side is golden and flip again. you can even deep fry or shallow fry bread. alternatively you can spread ghee on bread and then toast it.
this way flip a couple of times till the bread is evenly crisp and golden. do add some more ghee if required while toasting the bread.
remove the bread slices in a plate and keep aside.
pan frying dry fruits for double ka meetha
in the same tawa or pan, heat 1 teaspoon ghee. add 8 almonds.
pan fry them till they change color. remove and keep aside.
then add 8 cashews and 10 to 12 pistachios.
pan fry them till they become golden. remove and keep aside.
making condensed milk mixture
now in a bowl, take ½ cup sweetened condensed milk.
add 1.5 cups milk and mix very well so that condensed milk dissolves in the milk.
add ¾ teaspoon cardamom powder and saffron. cook on a low flame till mixture becomes warm. no need to boil or heat too much. just let this mixture become warm.
keep the pan down or you can keep the pan on the burner and switch off the flame.
making double ka meetha
arrange the bread slices in a layer on the milk mixture.
then make a second layer of the bread slices.
add the fried almonds, cashews and pistachios on the bread. if using raisins, then add once the double ka meetha is done.
sprinkle 1 teaspoon rose water all over.
now place the pan back on the burner.
on a low flame simmer the double ka meetha till the milk is absorbed by the bread slices. do use a thick and heavy bottomed pan or else the milk can get burnt from the bottom.
once the milk is absorbed, then switch off the flame.
you can serve double ka meetha warm or you can chill it and then serve later. it stays good in the refrigerator for a couple of days.
recipe notes
tips for making double ka meetha
- if you use khoya or mawa, then you can add sugar to milk or make a sugar syrup and then add to milk + bread mixture. simmer till milk is absorbed.
- do make sure to use a thick bottomed heavy pan or else milk gets burned from bottom.
- you can also bake or microwave double ka meetha.
- i have used sandwich bread. if using small bread then increase the quantity.
- generally white bread is used to make double ka meetha. however you can use any type of bread like whole wheat bread or brown bread.
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how to make double ka meetha
toasting bread
1. firstly take 3 slices of sandwich bread (large bread) and slice them in 4 triangles or rectangles. if you want you can remove the side crusts of the bread slices. now heat 2 to 3 tablespoons ghee in a tawa or a pan. place the bread slices.
2. when the base is golden, flip each one of them. toast the bread slices in batches.
3. toast till the second side is golden and flip again. you can even deep fry or shallow fry bread. alternatively you can spread ghee on bread and then toast it.
4. this way flip a couple of times till the bread is evenly crisp and golden. do add some more ghee if required while toasting the bread.
5. remove the bread slices in a plate and keep aside.
pan frying dry fruits for double ka meetha
6. in the same tawa or pan, heat 1 teaspoon ghee. add 8 almonds.
7. pan fry them till they change color. remove and keep aside.
8. then add 8 cashews and 10 to 12 pistachios.
9. pan fry them till they become golden. remove and keep aside.
making condensed milk mixture for double ka meetha
10. now in a bowl, take ½ cup sweetened condensed milk.
11. add 1.5 cups milk.
12. mix very well so that condensed milk dissolves in the milk.
13. add ¾ teaspoon cardamom powder and 1 pinch saffron strands. cook on a low flame till mixture becomes warm. no need to boil or heat too much. just let this mixture become warm.
14. keep the pan down or you can keep the pan on the burner and switch off the flame.
making double ka meetha
15. arrange the bread slices in a layer on the milk mixture.
16. then make a second layer of the bread slices.
17. add the fried almonds, cashews and pistachios on the bread. if using raisins, then add once the double ka meetha is done.
18. sprinkle 1 teaspoon rose water all over.
19. now place the pan back on the burner.
20. on a low flame simmer the double ka meetha till the milk is absorbed by the bread slices. do use a thick and heavy bottomed pan or else the milk can get burnt from the bottom. you can flip the bread slices gently if you want when cooking double ka meetha.
21. once the milk is absorbed, then switch off the flame.
22. you can serve double ka meetha warm or you can chill it and then serve later. it stays good in the refrigerator for a couple of days.
Hi Dasana,
Hope you are doing good by the grace of God. Happy New Year to you n your family.
Is something wrong with your app search engine, even if I put the exact spelling from my search in Google for your recipe, it’s not showing in the search app. Other things are also amiss n don’t find your app anymore in the App Store too, since I thought I’d download again.
This msg in only for you please let me know since no other way to reach you.
Take care n God bless you always.
Thanks Teju for your kind words and best wishes. We could not maintain the app because of technical reasons. so we deleted it. Wishing happy new year to you and your family also.
Hello, I made this dessert last week. Its taste was awesome. My family members including my son liked it a lot. But i have one clarification. All my bread slices got mixed in the milk & it became like halwa while in your recipe pictures, bread slices are very much in shape, what may be the reason.
Thanks for sharing such a nice & quick recipe.
Anupam
thanks anupam. it does become like a halwa and has a pudding consistency. so when you remove the meetha with a spoon while serving, the bread slices will break. since i had to take the final pics, i slowly and carefully lifted the top slices, so that they do not break 🙂. also while cooking, i did not turn over the slices, so that they stay in one shape.