Double ka Meetha is the popular Indian dessert which is mostly famous in Hyderabad. This is a simple, yet tasty dessert made with deep-fried bread, milk and some nuts on the top. This traditional Hyderabadi dessert commonly served in the Ramadan season and For Eid. Nowadays we can find this recipe in parties and marriages. This is one of the best desserts to make for unexpected guests because it’s easy to make and very few ingredients are required for this recipe. Try this recipe and serve your family they are definitely going to love this. Doble ka meetha is also known as shahi tukda.
How to make Shahi Tukda:
To make this recipe first cut the bread into pieces and deep fry them and keep them aside. After that heat the milk and when the milk is reduced to half add ghee, sugar, and saffron to the milk. When the sugar is melted add bread and dry fruits to the milk. Let the milk boil for 5 mins and add unsweetened Kova or Koya on the top and boil for 3 more mins and turn off the stove. Don’t mix the bread and let it cool down.
Know more about ingredients:
Bread: Bread is the main ingredient of this recipe. Choose only white bread and cut the edges first and cut them into medium size pieces. Or cut them into triangles. Moreover, stay attentive while deep frying the bread. Or else roast the bread on the pan with some ghee. YOu can use oil also for best results use ghee. In addition to that don’t use the fresh bread because it absorbs more ghee or oil while deep frying them. Use 1 to 2 days old bread.
MIlk: Use the whole milk for tasty Double ka Meetha. While boil the milk stir the milk continuously, or else the milk will stick to the bottom. If you want to reduce the process use condensed milk or evaporated milk. The taste will be the same. Use thick bottomed pan for reducing the milk.
Saffron and dry fruits: Saffron adds wonderful flavor and color to this recipe. Use food color if the saffron is not available, but I personally prefer saffron. Nuts like almonds and Cashew nuts add crunchy ness to the dessert. Almonds are a good source of fiber, iron, and magnesium and help to reduce cholesterol. Cashew nuts good source of iron and good for hair and skin also.
Double ka meetha
- 6 bread slices
- oil/ghee For deep frying
- 400 ml MIlk
- 1 tbsp ghee
- 1/4 cup sugar asjust according to your taste
- 1 tsp saffron
- 3 tbsp dry fruits
- 1/4 cup unsweetened koya/kova
- First, cut the four edges of the bread slice and cut the bread into four pieces. Or else cut the bread into triangles.
- Chop the dry fruits keep them aside. or else roast them in the ghee.
- Heat the oil or ghee in the pan and fry the bread pieces until they turn golden brown. You need to be attentive while frying the bread pieces or else they will burn.
- If you want to avoid the deep frying, simply toast the bread on the pan with some good amount of ghee.
- After frying the bread pieces dry them on the paper tissue because it will absorb the excess the oil or ghee.
- After that add the milk in the thick-bottomed pan and boil the milk. Take the whole milk or full-fat milk for tasty Double ka meetha.
- You can use condensed milk or evaporated milk for the quick process. But it doesn't make any difference in the taste.
- Add ghee to the milk and stir with the spoon, so that it can mix properly with the milk.
- After that add the saffron or food color. Adding saffron adds wonderful color or flavor to the recipe. Stir the milk with a spatula.
- When the milk is boiled, add sugar to the milk. Can adjust the sugar quantity according to your taste. Stir the milk so the sugar can melt in the milk properly.
- After the sugar melted add dry fruits to the milk and then add the fried bread pieces to the milk and dip them in the milk. So that they can absorb the milk.
- Boil the milk for 5 mins and Finally add the Koya/ Kova on the top of the bread. Don't stir the milk. After 3 mins turn off the stove.
- Serve the Double ka meetha /shahi tukda hot or chilled.
Watch Double ka meetha Recipe Video:
Sheer Kurma: Sheer kurma is the rich dessert made with milk, vermicelli, sugar, ghee, and dry fruits. They are different variations in making sheer kurma. Firstly, Roast the vermicelli in the ghee and then roast the dry fruits in the ghee. After that boil the milk in the thick-bottomed pan and simmer the milk. Then add the roasted vermicelli to the milk and cook until it gets soft. After that add the sugar, ghee, cardamom powder, and dry fruits. When it gets thickens turn off the stove. You can serve this Sheer kurma hot or chilled.
Rice payasam: Rice payasam is the traditional south Indian recipe which is tasty and easy to make. To make this payasam first roast the dry fruits in the ghee and keep them aside. Then heat the ghee in the thick bottomed pan add roast the rice in the ghee slightly. After that add the milk and cook the rice in the milk. When the rice is cooked add the sugar and dry fruits. When the sugar melt, it gets thicken. Then turn off the stove.
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