Hyderabadi Double Ka Meetha is a delicious dessert recipe that is popularly made on the day of Eid. It is made using bread slices and reduced milk and is loaded with dry fruits for a delicious crunch. Here is how to make it at home.

What is Double ka Meetha?

It is one of the most flavourful desserts that one can eat during the pious month of Ramzan.

I have grown up enjoying the delicacies made especially for the Eid by visiting friends’ houses one after the other and treating ourselves to the luxurious spread.

Dabal ka Meetha or Bread ka Meetha is one such recipe which was made at all most everyone’s house.

The sweet, sugar and milk-soaked fried pieces of bread with a lovely crunch from dry fruit in every bite is etched in my memory till date.

This dish is called Double ka Meetha as it is made using bread slices which are also called double roti in some parts of India.

For this Eid, I thought of sharing the recipe of this Hyderabadi sweet with you all because I am pretty sure that just like me, my Whisk Affair family would love this innovative dessert for sure.

As it is pretty simple to prepare, this sweet dish becomes the obvious choice for making a dessert.

This Ramzan, reserve a special place for Hyderabadi Double Ka Mitha or Hyderabadi Badam ka Hareera on the festive menu and prepare it with joy for your loved ones.

Pro Tips by Neha

Use white bread only to make this dessert. This dessert is an occasional treat so indulge :).

Use ghee for frying the bread. Frying in oil will never give you that authentic taste.

Do not over fry the bread. They fry very fast so be very attentive during the process.

You can thicken the milk faster by adding milkmaid to it.

If you don’t have an over, you can keep the pan on a griddle over the stovetop.

Simmer the heat and cover the pan with a lid. Cook on low heat for 20-25 minutes for everything to come together.

You can refrigerate the sweet and then microwave it when ready to serve.

You can half or double the recipe a well according to your needs.

Adding saffron is totally optional. I did not add it this time, but I mostly add it for an even richer flavour.

Here is a picture of Dabal ka Meetha with Saffron in the milk mixture.

How to make it with condensed milk?

To make double ka meetha with condensed milk, keep the process the same as mentioned below except, add ½ can condensed milk in the milk after it is reduced to ¼th.

Do not forget to reduce the amount of sugar when adding condensed milk as it is sweet in itself.

Adding condensed milk will speed up the process of milk thickening.

However, I personally do not like to use condensed milk in my recipe.

I prefer the traditional way of reducing the milk on low heat.

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