Double Ka Meetha Recipe, a sweet or dessert or meetha is an authentic Hyderabadi cuisine which is made of bread pieces. It is made by frying bread pieces, making them crispy, and soaking them in sugar syrup.
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This is one of the most common desserts or meetha which is usually found in many occasions like weddings and festivals.
Double Ka Meetha is very soft in texture and the bread melts in your mouth while eating this meetha. The meetha recipe is made in different shapes but I usually prepare it in the form of square.
Shahi Tukda is another version of Double Ka Meetha which is usually made in triangle shape and the method of making it is slightly different.
Double Ka Meetha is basically a Hyderabadi version of Shahi Tukda. Double Ka Meetha is lifted up even more if garnished with khoya and cashewnuts or any dry fruits which are available at home such as pistachios and almonds.
Hyderabad is not only famous for Biryani but is also famous for yummy desserts too. The meetha is usually eaten after the meals and Hyderabadis prefer to eat a sweet or a dessert at the end of the meals. The dish gets more tastier by adding ghee over the top.
The double ka meetha recipe is a famous dish across India as well but it is commonly known as ‘Shahi Tukda’ in Northern India. The dish is mainly prepared during Ramazan or during Eid.
Double ka meetha recipe is very rich as it contains milk, saffron, cardamoms, khoya, cashewnuts etc… The meetha tastes well when hot and also when it is cool.
Below given are the detailed instructions for the double ka meetha recipe :
- 7-8 bread slices
- ghee or clarified butter or vanaspati dalda for frying
- 4 cups water
- 4 cups sugar
- 1-2 saffron strands
- 1 or 2 cardamoms
- 2 cups whole milk
- 2 -3 tbsp ghee
- 1 or 2 tbsp Khova
- ½ cup of cashews/almonds/pistachios
- In a cooking vessel add water, sugar, cardamom and saffron strands.
- Stir well and boil the syrup on low flame until the syrup is sticky when touched with hands.
- Rest it aside and allow it cool down.
- Cut out the corners of the bread, then cut the bread slices in the form of square cubes.
- Deep fry the bread slices on medium flame in ghee or dalda until golden brown.
- Remove the fried bread slices and dip them in sugar syrup for few seconds until the syrup is absorbed into the slices.
- Don't dip them for long as the bread slices may break into pieces.
- Remove every slice carefully and place them in a lagan or any flat vessel.
- Pour ghee over the slices(optional).
- Boil milk until the quantity of milk is reduced and cool it.
- Pour the milk all over the slices.
- Mash khoya and garnish on the slices.
- Also garnish with finely chopped cashews /pistachios/almonds.
- Serve the bread sweet cubes in a serving plate or bowl.
2.Instant cutting and deep frying absorbs more oil while frying.
3.Place the fried slices on a flat plate or vessel and never mix up the slices. Mixing the bread slices will not keep the cubes as a whole and will result in breaking of the slices.