Hyderabadi cuisine is characterised by its use of aromatic spices, herbs, and ghee (clarified butter) that give the food its unique flavour and richness. The cuisine is also known for its biryanis, kebabs, and desserts, which are some of the most popular dishes from the region.
One of the most famous desserts from Hyderabad is the Double Ka Meetha, which is a traditional dessert made with bread, milk, sugar, and ghee. This dish is a favourite among locals and tourists alike, and it is often served at weddings, festivals, and other special occasions.
You might take one look at Double Ka Meetha and see some similarities with another favourite Indian dessert, Shahi Tukda. Both dishes are made using bread that is deep-fried until golden brown and then soaked in a sweetened syrup made with milk, sugar, and aromatic spices like cardamom and saffron.
The major differences come in the shape and how they’re served, with Shahi ka Tukda often being accompanied by rabri. Regardless, both Double Ka Meetha and Shahi Tukda are decadent and delicious desserts that are sure to satisfy any sweet tooth.
The history of Double Ka Meetha can be traced back to the time of the Nizams, who were known for their love for food and lavish feasts. The dish is said to have been created in the royal kitchens of the Nizams. It was made by deep-frying bread in ghee and then soaking it in sweetened milk flavoured with saffron and cardamom.
Today, Double Ka Meetha is a popular dessert across Hyderabad and is often served at local restaurants and sweet shops. It is also commonly made in households during festivals and other special occasions, but it's just as easy to create a simple version at home.
Video Credits: Cook With Fem/YouTube
Ingredients:
- 8 slices of white bread
- 500 ml full-fat milk
- 100 g sugar
- 4 green cardamom pods, crushed
- A pinch of saffron
- 50 g ghee
- 25 g sliced almonds
- 25 g chopped pistachios
Method:
- In a large saucepan, heat the milk over medium heat until it comes to a boil.
- Reduce the heat to low and add the sugar, crushed cardamom pods, and a pinch of saffron. Stir well and let the milk simmer for 10 minutes.
- Remove the pan from the heat and let the milk cool down to room temperature.
- Remove the crusts from the bread slices and cut them into small triangles.
- In a frying pan, heat the ghee over medium heat.
- Add the bread triangles to the pan and fry them until golden brown on both sides.
- Remove the bread triangles from the pan and place them on a paper towel to absorb any excess ghee.
- Dip the fried bread triangles into the sweetened milk, making sure they are fully soaked.
- Arrange the soaked bread triangles on a serving dish and pour any remaining sweetened milk over them.
- Sprinkle sliced almonds and chopped pistachios over the top of the Double Ka Meetha.
- Let the dish sit for at least an hour before serving to allow the bread to absorb all the flavours.
- Serve the Double Ka Meetha cold or warm, as desired.