Double Ka Meetha

4.29 from 21 votes

Double Ka Meetha is a Hyderabadi-style dessert made using bread slices, sugar syrup, and reduced milk (rabdi). Here is how to make it.

Double ka meetha served in the baking pan.
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About Double Ka Meetha

Double Ka Meetha is a very popular Hyderabadi sweet made using white bread slices, sugar syrup, and reduced milk (rabdi). It is an Indian bread pudding popularly made for the festival of Eid.

You must be wondering why DOUBLE. White Bread is called Double Roti in some parts of India, and because this dessert is made using white bread as its base, it is called double ka meetha.

It is also called bread ka meetha, dabal ka meeta, or dabal ka meetha.

If you don’t have an oven, you can also make it in a pan over the stovetop. I have shared the method in the post below.

You can serve this dessert warm or chilled. The recipe can be halved, doubled, or tripled, depending on your requirements.

Here are some more Indian desserts you may like: Mango Burfi, Gulgule, Carrot Halwa, and Kesar Malai Ladoo.

Churma Ladoo, Paneer Kheer, Malpua, and Lauki Halwa are some of my favorites.

Ingredients

This indulgent dessert will not taste as good when made with less ghee or whole-grain bread. I suggest eating it in smaller portions rather than improvising the recipe to make it healthier.

You will get all the ingredients to make the Hyderabadi double ka meetha recipe in any Indian grocery store.

Double ka meetha ingredients for rabdi.
Double ka meetha ingredients for frying bread.
Double ka meetha sugar syrup ingredients.

Rabdi – A thin rabdi is made to top the bread ka meetha. You will need whole milk (full-fat milk) and khoya (reduced milk solids) to make the rabdi.

Add some saffron strands and cardamom powder to make it more flavorful.

Tip – Although nothing tastes as delicious as homemade rabdi, you can considerably reduce the cooking time by buying rabdi pre-mix. Mix it with water or milk; your rabdi will be ready in minutes.

Bread – Use only white milk bread! No other bread will taste as good as white bread.

Also, try to use fresh bread, as stale ones will leave a lot of crumbs in the ghee while frying. After a few batches, the black burnt crumbs will start getting attached to the slices, making them look unappetizing and taste burnt.

Ghee – Fry bread slices only in ghee and never in oil.

Sugar Syrup – Just granulated white sugar and water are required to make the sugar syrup. You can add some cardamom powder and saffron to make it even more special.

Double ka meetha garnishing ingredients.

Nuts – Garnish the dessert with chopped almonds and cashew nuts.

How To Make Double Ka Meetha

Make The Rabdi

Start by making the rabdi. It will take approximately an hour for it to thicken. While it is cooking, you can make the other elements of the recipe.

Milk heating in a pan.

Heat 34 oz (1 liter) whole milk in a non-stick pan over medium-high heat. Stir frequently while heating to avoid scorching the milk at the bottom of the pan.

Once the milk boils, reduce the heat to medium-low and add 7 oz (200 g) of crumbled khoya.

Khoya added to the pan.

Cook for approximately an hour until the milk has reduced to half and becomes thick. Stir frequently to avoid scorching.

Remove the pan from heat and keep it aside.

Ready rabdi.

Fry The Bread Slices

Cut 10 white bread slices into half diagonally. There is no need to remove their ends.

Heat 2 cups of ghee in a wide pan over medium heat.

Once the ghee is hot, add a few slices to the hot ghee and fry from both sides until lightly browned. Do not over-fry the bread slices. Keep in mind that bread will keep browning from the residual heat.

Bread slices frying in ghee.

Drain on a plate lined with paper towels. Fry all the bread slices in the same manner and set them aside.

Fried bread slices on a plate.

Make The Sugar Syrup

Add 1 cup granulated white sugar and 1 cup water in a saucepan and heat on medium-high heat until the mixture boils. Stir frequently.

Sugar and water added in a pan.

Cook for 6-8 minutes until the syrup has thickened slightly.

Remove the pan from heat and set it aside.

Ready sugar syrup.

Prepare The Nuts

Mix 10-12 crushed almonds and 10-12 crushed cashew nuts with 2 teaspoon ghee and keep aside. Mixing the nuts with a little ghee will make them flavorful once roasted in the oven.

Crushed almonds and cashew nuts mixed with ghee.

Assembly

Preheat the oven to 360°F (180°C).

Arrange the crispy bread slices on a deep oven-safe baking dish. Choose the dish in which you want to serve the dessert.

Bread slices arranged on a tray.

Pour the sugar syrup on top of the bread slices.

Sugar syrup poured over the slices.

Pour the rabdi on top.

Rabdi poured on top.

Sprinkle the nuts over the rabdi.

Nuts sprinkled on top.

Keep the dish in the middle rack of the oven and bake for 20-25 minutes until slightly browned from the top.

Remove the dish from the oven and cool slightly.

Garnish with dried rose petals and slivered pistachios and serve warm or chill for a few hours before serving.

Ready double ka meetha.

Frequently Asked Questions

How do I make dabal ka meeta in a pan over the stovetop?

If you don’t have an oven, you can make this dessert in a pan over the stovetop, too. Prepare all the components as mentioned in the recipe below. Take a deep and wide pan and add half of the reduced milk to it. Top with fried bread slices. Now pour the sugar syrup and top with the remaining reduced milk and nuts. Cover the pan with a lid and cook on low heat for 20-25 minutes or till the bread absorbs the milk. Use a heavy bottom pan; otherwise, the milk will burn at the bottom. You can lightly stir it once or twice in between.

How to make bread ka meetha with condensed milk?

You can make the rabdi using condensed milk. It will reduce the cooking time slightly. Heat ½ liter of milk over medium heat for 20 minutes. Add 1 cup of condensed milk and cook for another 10 minutes. Now, use this rabdi to make the shahi tukda.

What is the difference between double ka meetha and shahi tukda?

The preparation and ingredients of Shahi Tukda and Double Ka Meetha are almost the same, but there is a slight difference in both which changes the taste and texture of these two desserts. 


In both sweets, bread pieces are cut diagonally, fried, and then topped with reduced milk. To make bread ka meetha, the reduced milk is prepared with milk and khoya, whereas in shahi tukda it is only prepared with milk along with saffron, rose water, and sugar.


In double ka meetha, the dessert is baked at the end, whereas in shahi tukda, it’s not baked. 

Can I toast the bread instead of deep-frying?

Yes, you can toast the bread instead of deep-frying it. Brush the slices with ghee and toast them until browned and crispy. The dessert will not taste the same as a deep-fried one, but it will still be delicious.

Storage Suggestions

It will last in the refrigerator for 3-4 days when stored in an air-tight container. Serve it chilled or warm in a microwave for a few seconds before serving.

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Double ka Meetha is a Hyderabadi-style dessert made using bread slices, sugar syrup, and reduced milk (rabdi). It is popularly made for the festival of Eid and other special occasions. Here is how to make it.
4.29 from 21 votes

Hyderabadi Double Ka Meetha Recipe (Indian Bread Pudding)

Double ka Meetha is a Hyderabadi-style dessert made using bread slices, sugar syrup, and reduced milk (rabdi). It is popularly made for the festival of Eid and other special occasions. Here is how to make it.
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 10 people

Ingredients 

For The Rabdi

  • 34 ounces whole milk (full-fat milk) (1 liter)
  • 7 ounces khoya (reduced milk solids) (200 g, crumbled)

For The Bread

  • 10 white bread slices
  • 2 cups ghee

For Sugar Syrup

  • 1 cup granulated white sugar
  • 1 cup water

For Garnishing

  • 10-12 crushed almonds
  • 10-12 crushed cashew nuts
  • 2 teaspoons ghee
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Instructions 

Make The Rabdi

  • Start by making the rabdi. It will take approximately an hour for it to thicken. While it is cooking, you can make the other parts of the recipe.
  • Heat milk in a nonstick pan over medium-high heat. Stir frequently to avoid scorching.
  • Once the milk comes to a boil, reduce the heat to medium-low and add crumbled khoya.
  • Cook for approximately an hour until the milk has reduced to half and becomes thick. Stir frequently to avoid scorching.
  • Remove the pan from heat and keep it aside.

Fry The Bread Slices

  • Cut bread slices into half diagonally. There is no need to remove their ends.
  • Heat ghee in a wide pan over medium heat.
  • Once the ghee is hot, add a few slices to the hot ghee and fry from both sides until lightly browned. Do not over-fry the bread slices. Keep in mind that the bread will keep browning from the residual heat.
  • Drain on a plate lined with paper towels. Fry all the bread slices in the same manner and set them aside.

Make The Sugar Syrup

  • Add sugar and water to a saucepan and heat on medium-high heat until the mixture comes to a boil. Stir at regular intervals.
  • Cook for 6-8 minutes until the syrup has thickened slightly.
  • Remove the pan from heat and set it aside.

Prepare The Nuts

  • Mix almonds and cashew nuts with ghee and keep aside. Mixing the nuts with a little ghee will make them very flavorful once roasted in the oven.

Assembly

  • Preheat the oven to 360℉ (180℃).
  • Arrange the crispy bread slices on a deep oven-safe baking dish. Choose the dish in which you want to serve the dessert.
  • Pour the sugar syrup on top of the bread slices.
  • Pour the rabdi on top.
  • Sprinkle the nuts over the rabdi.
  • Keep the dish in the middle rack of the oven and bake for 20-25 minutes until slightly browned from the top.
  • Remove the dish from the oven and cool slightly.
  • Garnish with dried rose petals and slivered pistachios and serve warm or chill it for a few hours before serving.

Video

YouTube video

Notes

Try to use fresh bread as the stale ones will leave a lot of crumbs in ghee while frying and after a few batches, the black burnt crumbs will start getting attached to the slices making them look unappetizing and taste burnt.
 

Nutrition

Calories: 491kcal, Carbohydrates: 35g, Protein: 3g, Fat: 39g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 95mg, Sodium: 148mg, Potassium: 68mg, Fiber: 1g, Sugar: 22g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 43mg, Iron: 1mg
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