Dessert · Indian · Vegetarian

Double Ka Meetha, a Nawabi dessert!

Double ka Meetha is a recipe very close to my heart. It takes me back to my travels to Hyderabad, sitting in a cozy corner at the Paradise Biryani center near the Char Minar. After licking my fingers on finishing their ultra flavorful Chicken biryani, we ordered their Double ka Meetha, likening it to a bread pudding. What arrived was much more than any ordinary pudding, an elegant mixture of sweet, crunch, and pure decadence.

I instantly fell in love with this dish, but I felt the guilt of probably having consumed my entire calorie quota for the week in one afternoon! Every layer was dripping in ghee, and although delicious, not very healthy. In this recipe I have tried to dial down the ghee, and taken shortcuts to ensure we end up with a (semi) healthy dessert that is enjoyed by everyone in the family.


Serves: 6
Cooking time: 35 mins


2 cups whole milk (preferably full fat)
¼ tsp cardamom (elaichi) powder
5 strands saffron (kesar)
¼ cup sugar
½ cup water
6 slices brown bread
Ghee (clarified butter), for shallow frying
1 tbsp cashew nuts, chopped
1 tbsp pistachios, chopped
½ tbsp raisins (optional)


1. Heat milk on medium heat in a deep non-stick pan. When it comes to a boil, reduce heat to low and cook until milk quantity is reduced to half and turns thick. Stir in between occasionally to prevent sticking. Add saffron strands and cardamom powder and mix well. Turn off the heat and let it cool at room temperature.
2. Take water and sugar in a pan to prepare the sugar syrup. Boil it over medium heat until it becomes sticky with a syrupy consistency for about 15 minutes. Stir in between occasionally. Turn off the heat. Sugar syrup is ready.
3. Remove edges of bread slices and cut each slice diagonally to form 4 triangles.
4. Shallow fry the bread in ghee, taken in a non-stick pan over medium heat until crispy and golden brown on both sides. Dip each crispy bread pieces into prepared sugar syrup.
5. Arrange the fried bread slices in a deep serving plate. Pour thickened milk over the top.
6. Garnish with chopped cashew and pistachios. Optionally, add raisins to increase sweetness.

Serve for dessert and watch it disappear!

spoonful O’ tips

1.  Instead of throwing and discarding the bread slice edges, the next day I used them in making Pavacha sanja / Bread Upma.
2.  In this recipe, bread is shallow fried to reduce the calorie count of this dish. If you would like to make this more decadent, deep fry the bread in ghee until crispy and golden brown.
3.  If you have a toaster, you could toast the bread until it crisps, then apply ghee on the toasted slices before cutting them into triangles.
4.  You could roast the dry fruits in ghee to enhance their flavor.
5.  Instead of regular milk, you could use sweetened condensed milk for a different kind of variation.


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