We Hyderabadis love our food, especially our desserts!
There are some very rich and delectable puddings that have their roots in Hyderabad. Badam Ka Kund (pudding made with almonds), Badam Ki Jali (a sweet made from almonds), Kheer- Puri (a pastry stuffed with a paste made from lentils, almonds and saffron and served with milk pudding), Qubani Ka Meetha (sweet dish made from apricots) and the list can go on and on.
However, the most popular dessert from my land, is without a doubt ‘Double Ka Meetha’! A lot of my Hyderabadi friends might agree with me on this as well.
Double Ka Meetha is quite simply Bread Pudding; ‘meetha’ meaning sweet or dessert and double stands for ‘double roti’ meaning bread. Some people have the opinion that it originates from another delicious Indian dessert called ‘Shahi-Tukda’.
Despite having similarities with the Shahi-Tukda, I personally think the double ka meetha is a more flavoursome and a rich version of it.
My uncle, Syed Hasan, who lives in Hyderabad, makes the most delicious Double Ka Meetha! Seriously, you have to try it to believe it!
He was kind enough to share his recipe with us.
My mouth is already watering. Can’t wait to give it a go!
Be sure to try this out for yourselves and tell me about your ‘Meetha diaries’.
So here is the recipe of one of my favourite ‘meethas’!
- Bread: 1Kg (see note 1)
- Sugar: 1.5Kg
- Milk: 1.25 litres
- Khova: 500 grams (see note 2)
- Cardamom: 25 grams
- Mace and Nutmeg: 10 grams
- Raisins: 100 grams
- Saffron: 1 gram
- Vegetable oil or fat for frying the bread: 2 litres
- Almonds and pistachios for garnish
- Fry the bread slices in oil until golden brown. Lay out the fried bread in a flat shallow cooking dish. Make sure that the bread is spread evenly.
- Add the milk and half of the cardamom powder and raisins and bring the milk to a boil.
- Add the sugar syrup to it. (step 4).
- In a separate dish make a sugar syrup by mixing a little water to the sugar and bringing it to a boil. Stir constantly while adding the remaining cardamom powder, mace and nutmeg and saffron into it. Leave it to cool for just a short while.
- Once the syrup cools, add the khova and mix it with the sugar syrup.
- Add this syrup to the bread, let it simmer for a few minutes.
- Garnish it with almonds and pistachios.
Note 1: Bread used for frying should be hard and NOT SOFT. For this, leave the bread slices out on a plate or platter for a couple of days. Then, cut the dried bread slices into halves.
Note 2: Khova is made up of milk. Condensed milk is the closest substitute of this.