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Double ka meetha

Double ka meetha

Name: Double ka meetha
Total time: 1 min 3 s
Yield: 4
Ingredients: 0.5 cups Jaggery; 0.5 teaspoons Cardamom Powder; 1 teaspoon Rose Water; 10 units Almond; 10 units Pista; 2 teaspoons Ghee; 1000 ml Full Cream Milk; 4 pieces Brown Bread Slice; 30 g Khoa; 2 tablespoons Cashewnut (2 Piece Split); 2 tablespoons Raisins

Time40 Min

DifficultyEasy

Serves4

A popular Dessert originating from Hyderabadi Cuisine, the double ka meetha (also known as bread ka meetha) is a delicacy eminently made on Eid. Muslims break their fast with hearty bites of the double ka meetha and relish the delicious delight. Double kamita shares roots with the shahi tukda, another famous Indian Dish from the Awadhi cuisine- the difference is the overall texture and flavour. It ... is Indian bread pudding made out of double roti (basically bread, so-called in Andhra Pradesh) with sweetened condensed milk (called Rabri). Many people hate the concept of deep-fried Bread recipes, but the double meetha is so utterly delicious. Double ka meetha ingredients include wholesome etches of dry fruit- the crunch after every bite will stay with you forever. It’s easily an obvious choice for a festive menu- the palate will leave your loved ones heartily complimenting you. Indulge to the fullest. Mughalai delicacies like this let you take ‘royal bites’- it is no surprise that the royal Mughalai kitchens crafted them so decadently. The origins of double meetha date back to Babur and his troupe in the 16th century, who brought the bread pudding recipe popular across Africa and Central Asia to India with a delectable twist. It is said that the finger-licking Egyptian dessert Umm Ali has a link to the double meetha too. Because we use lots of dairy in the preparation of the dabalka meeta, its an occasional treat. Double ka meetha calories range from 350- 450 (for 100 gm). The fat content is high.

Ingredients

Dry Grocery

Jaggery

0.5 cups

Cardamom Powder

0.5 teaspoons

Rose Water

1 teaspoon

Almond

10 units

Full Cream Milk

1000 ml

Cashewnut (2 Piece Split)

2 tablespoons

Raisins

2 tablespoons

Bakery

Brown Bread Slice

4 pieces

Other

Pista

10 units

Ghee

2 teaspoons

Khoa

30 g

Directions

Cut the almonds and pistachio in half. Set aside. Heat a non-stick pan on a medium flame. Brush the bread slices with ghee. Place it on the pan and toast the bread slices until crisp and golden. Set aside.

In a separate pan, heat 1 teaspoon of ghee and add the nuts and raisins. Toast the nuts and set aside.

In a saucepan, add milk and let it simmer for 15-20 min. Keep stirring occasionally. Milk will reduce and thicken in consistency.

Meanwhile, cut the toasted bread slices into quarters.

As the milk thickens, turn off the flame. Add saffron, rose water, cardamom powder and jaggery. Mix well to melt the jaggery.

As the jaggery melts, put the bread slices and let it immerse in milk.

Sprinkle the toasted nuts and khoya/cream.

Cover the pan with a lid, let it rest for 5-10 min.

Once done, transfer it to a serving bowl and enjoy.

Getting the best out of your double ka meetha recipe

How to make double ka meetha that entices and tantalizes your taste buds for a long time to come? 1. Top your bread loaf with cream and the aromatic essences of cardamom, saffron, and rose water for exotic sumptuousness. 2. Garnish your dish with chunks of nuts like almonds, pistachios, and cashew for extra gusto. 3. You can opt for a healthy variant of this heavy dessert by choosing multigrain bread and jaggery rather than sugar syrup. But remember that jaggery also has a high glycemic index (and hence is not a recommended diabetic sweet) 4. Use evaporated milk and condensed milk to get your dish prepared quickly. This eliminates the need for sugar syrup. 5. Make sure the milk is absorbed well by the bread slices, but not too much. 6. Don’t use a thick or heavy-bottomed pan! This can cause your milk to char the bottom. 7. Double ka meetha can stay in the refrigerator for a couple of days. Try this simple Double ka meetha recipe for a healthy dessert!

Success!

We hope you had fun making it! Enjoy the meal.

What is Double Ka Meetha?

Double ka meetha, also known as Shahi Tukda, is a Hyderabadi cuisine made out of bread. Double ka meetha is a delicious dish and also easy to cook. Double ka meetha is a quick sweet dish and can be easily prepared whenever guests visit you on an unexpected day or for a kitty party. The double ka meetha recipe is quite simple and can be prepared even by newbies. Double ka meetha is a favorite sweet dish among kids because of its taste. It is also a mother’s choice when it comes to evening snacks as Double ka meetha ingredients like milk, nuts, and ghee makes double ka meetha preparation rich in carbs, protein, and other nutrients. Without further ado, let us have a look at the tasty double ka meetha recipe. Double ka meetha recipe/ Hyderabadi double ka meetha recipe/ bread ka meetha Banane ki recipe

Ingredients:

First, let us have a look at the double ka meetha ingredients: Sweet Bread(1 loaf) Milk(500 ml) Unsweetened Khoa(100 gms) Saffron(a pinch) Oil/Ghee Nuts(Almonds, Pista, Cashew nuts, raisins) Water(1.5 cups) Sugar(1.5 cups) Cardamom powder(1 teaspoon) The double ka meetha ingredients make it a double meetha recipe because most of the ingredients used in dabalkameta contain a natural sweetness. When sugar is added, a double sweetness is guaranteed in the dish.

Hyderabadi Double Ka Meetha Recipe:

Cut the loaf of bread into two halves. Take 6-8 such pieces of bread. Take a pan and boil milk in it. When the milk becomes hot, add a pinch of saffron to it. Now add unsweetened khoa to the milk and mix it well. Make sure that you cook it on a low flame. When the khoa becomes completely dissolved, boil the milk for another 5 minutes or so. Turn off the stove and let the mixture of milk cool down. Now take a pan and heat some oil/ghee in it. For making the traditional Hyderabadi double ka meetha recipe, pure ghee is used to fry the bread, but you can use oil instead of ghee or use a mixture of oil and ghee. Deep fry the bread until it becomes dark brown. Now pour the milk mixture onto the bread pieces. Soak the bread in the milk for 15 minutes. In the meanwhile, roast the roughly chopped nuts(almonds, pistachio, cashew nuts) in ghee until they turn golden brown. After roasting the nuts, roast some raisins in the leftover ghee. Now to make sugar syrup, take 1.5 cups of water in a pan and add the same quantity of sugar to it. Boil the mixture and when the water starts boiling, add the soaked bread into the sugar syrup. Now mix the bread pieces, and you will see that the bread pieces start breaking. Don’t make it too mushy and allow some bread pieces to remain as it is. When a halwa-like consistency is attained, switch off the stove and pour 2-3 spoons of ghee on the mixture. Add the roasted dry fruits to the mixture, and dabalkameta is ready to be served! Let us have a look at another method of cooking double ka meetha. The ingredients used in this recipe are the same as the above-mentioned ones, so we will directly look at the method of cooking double ka meetha/ shahi tukda. Double ka meetha recipe/ Shahi Tukda recipe: Cut the bread’s sides, and take only the white part of the bread. Now cut into triangular shapes by making a perfect half of each bread. Take such 5-8 slices of bread. Take 1.5 cups of milk in a pan and add the same amount of sugar to it. Start boiling the milk and a pinch of saffron to it. When the milk starts boiling and begins to thicken, the milk syrup is ready. Take ghee in a pan and fry the bread slices until they turn golden in colour. Make sure that you don’t over fry the bread pieces. When the bread becomes golden coloured, switch off the stove, take the bread pieces out of the ghee and let it cool for a while. Now soak the bread slices in the milk syrup for a minute or two. Make sure that you don’t leave the bread in the syrup for a longer period, as it may break the bread into pieces. Take out the bread slices and filter the milk syrup. Now pour the filtered milk into another pan, add some condensed milk, a pinch of saffron, some cardamom powder, and a spoon of rose water to it. Also, add some finely chopped bread pieces into the milk. When the mixture of milk starts boiling, you can add some more milk to loosen the syrup. Take the milk syrup in a bowl and blend it to dissolve the pieces of bread in the syrup. Now pour the milk syrup on the bread slices, and refrigerate for at least 15 minutes so that it gets a pudding-like shape. Your shahi tukda/double ka meetha is ready to be served! The double ka meetha video is also available. Enjoy watching the double ka meetha video, and do try this recipe at home.

Nutritional Values of Hyderabadi Double Ka Meetha Recipe

Double ka meetha calories: 407 cal Carbohydrates: 56.8 gms Protein: 10.4 gms Fibre: 0.1 gms Fat: 15 gms Iron: 0.8 mg Calcium: 341.7 mg Sodium: 20 mg Now since khoa is added in double ka meetha and it is a very important ingredient in the dish, let us have a look at how to make unsweetened khoa at home. Unsweetened Khoa recipe: Take 1-liter full-fat milk in a pan and start heating it. Keep the flame medium and when the milk starts coating on the sides of the pan, start stirring it at regular intervals. The milk then starts solidifying, and you will see that the milk solids are formed after a long time. The milk solids thus obtained are called khoa/mava. There is a sweet-lover in every one of us, but some people with a sweet tooth can’t resist the urge of having sweets, and they can’t be blamed as the craving for sweets is very common and at the same time very hard to resist. Sweets are considered harmful for people who are obese and have health issues. Don’t worry; a low cholesterol Vegan Kheer can make your day. But eating sweets also have their share of benefits like sweets can help uplift your mood, make you happy, and help you relax after a tiring day. Sweets also don’t have boundaries, like be it a desi Besan Ladoo vs a Chocolate Mousse or an Italian Tiramisu vs a very traditional Sabudana Kheer. Every sweet dish brings a smile to a face and leaves us drooling.