Double ka Meetha

Double ka Meetha

Double ka meetha is a dessert of Hyderabad and made from hot crisp fried roundels of bread, soaked in saffron and cardamom-flavoured syrup, topped with cream.

Teena Mathew


  1. 1500 Millilitres Milk
  2. 10 strands Saffron - 12
  3. 200 Grams Sugar
  4. 2 Cups Water
  5. Oil for frying
  6. 1 pods cardomon essence / powder / crushed Teaspoon
  7. 3 Bread Slices


100 mins
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    Mix 150 gm of sugar and water in a saucepan. Boil on low heat until it form a thick syrup. Keep aside

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    Pour the milk into a non stick thick bottomed skillet. Add the saffron strands and the remaining 50 gm of sugar. On low heat reduce the milk to a little less than half the volume

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    Add 1 teaspoon of Cardamom essence and boil for about a minute on low flame. Alternatively if using cardamom powder add 1 teaspoon to the milk. If using pods, crush the pods and add to the reduced milk.

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    Cut three bread slices diagonally to create triangle shaped pieces. Fry the bread pieces until slightly golden brown.

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    Immerse the bread pieces one at a time into the sugar syrup. Leave each piece in the sugar syrup for about 10 - 15 seconds.

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    Pour the reduced milk containing saffron and cardamom on to each bread slice.

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    Optional - Garnish with pistachios and almonds. Chill in refrigerator.

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