Double ka Meetha is a Hyderabadi version of another Indian classic dessert Shahi Tukda (see recipe here). Though Shahi Tukda has its roots in Pakistani cuisine and it is a popular dish in the Mughlai cuisine, particularly prepared in the month of Ramadan or on the day of Eid. Both the desserts have a lot in common and maybe later is the modernized version of the former.
The name Double Ka Meetha comes from the local dialect word “Double Roti” which refers to milk bread or western style bread, the reason it is called double roti is it swells up to almost double its original size after baking. I remember my great-grandmother (my father’s grandmother), for whom bread was quite an alien ingredient in the kitchen, use to detest it like anything and was totally against we kids eating it, as she used to believe that double roti will expand in our tiny stomachs leading to stomach ache and other problems. From her and many other people from her generation, I learned this word “Double Roti” which as per their stories British introduced in India.
I think the dessert itself is an Indian version of popular western bake Bread & Butter Pudding; maybe somehow British recipe reached the royal Nizam kitchen and some talented royal chef created Double Ke Meetha. Over the years, there been lot many version of the recipe created by different cooks and chefs but the base always remains the same – Double Roti.
To cut down some calories in this dessert I have replaced regular white bread with whole wheat bread and skipped the shallow frying part of the bread in ghee instead I grilled them in the oven for the same crustiness. But I found this dessert easy to make for large gatherings and simply scrumptious enough to pull compliments from the guests.
Double Ka Meetha (Indian Bread Pudding)
6 – 8 slices of fresh brown bread
½ litre full cream milk
¼ Cup cream
1 tbsp rose water
A pinch of saffron
¼ Cup almonds, blanched and sliced
¼ Cup unsalted pistachios, sliced
2 – 3 tbsp of raisins
To make sugar syrup
1 Cup sugar
1/2 Cup water
2 – 3 green cardamom pods, crushed
Soak saffron strands in 2 tbsp milk and rose water. Stir nicely and set aside.
Boil sugar in water along with cardamom to make sugar syrup. Once thickened keep aside until required.
Remove the edges of the bread and cut into diagonal halves. Grill in the oven until crisp. Instead of grilling bread slices can be shallow fried in the ghee as well.
Meanwhile bread is roasting in the oven boil milk and cream together over low flame and reduce the consistency to almost half or until it is thickened.
Brush the baking tray with ghee. Arrange the bread slices in the tray and pour over milk, sugar syrup and soaked saffron.
Sprinkle slivered almonds, pistachios and raisins on top.
Allow the bread to soak in the liquids while preheat the oven at 180-degree celsius.
Cover the baking tray with aluminum foil.
Bake in the preheated oven for 30 minutes or till the liquids almost dry up.