Double ka Meetha-Hyderabad Speciality | How to make Double ka Meetha-Hyderabad Speciality

By food is life  |  10th May 2016  |  
4.3 from 3 reviews Rate It!
  • Double ka Meetha-Hyderabad Speciality, How to make Double ka Meetha-Hyderabad Specialityfood is life
Double ka Meetha-Hyderabad Specialityby food is life
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About Double ka Meetha-Hyderabad Speciality Recipe

Popular Hyderabadi dessert made for special occassions!!

Double ka Meetha-Hyderabad Speciality

Ingredients to make Double ka Meetha-Hyderabad Speciality

  • Making the Rabri:
  • Full cream Milk-1 litre
  • Condensed milk-1/2 cup
  • kewra essence-1/4 tsp
  • 3 tbsp milk powder(to reduce the milk faster)
  • 1/4 tsp cardamom Powder
  • saffron few strands
  • Making the Fried Bread
  • Bread- 7 slices cut diagonally to form a triangle
  • ghee-3tbsp
  • oil-2 tbsp
  • Making the sugar Syrup
  • 1/2 cup water
  • 1 cup sugar
  • cardamoms-2 crushed
  • Making it look Pretty(Garnish)
  • Cashews-1/4 cup fried in ghee and roughly chopped

How to make Double ka Meetha-Hyderabad Speciality

  1. Take milk in a heavy bottomed pan.Once boiled put it on medium head and add the milk powder,cardamom powder and stir continuously.
  2. Keep on Stirring the milk until 1/4 of the milk has reduced.Add the condensed milk, kewra essence and saffron and boil till the milk forms a rabri like consistency.It will take a good 45 mins for the milk to thicken and become rabri.
  3. Once done take it off the heat. Now fry the bread slices in the ghee and oil till golden and keep it aside.Remember the bread can burn within a matter of seconds so you have to be very careful.
  4. Along with frying the bread slices prepare the sugar syrup.Mix the water,sugar and crushed cardamom. Put it on medium heat and boil the same.To check whether the syrup is ready,take a wooden spatula and dip it in the syrup.Let it cool for a min.
  5. Now touch the syrup with a clean forefinger and then touch your thumb and forefinger together and pull apart gently.If a thread is formed then the syrup is ready.
  6. Once syrup is ready dip the fried the bread slices and line them up in a tray(shown in the pic).Pour the rabri on top of the bread and garnish with the cashew nuts.

My Tip:

Its best when you serve the rabri cold. For that you can make the rabri one day before, then it becomes a hot-cold dessert and its another level of decadence.

Reviews for Double ka Meetha-Hyderabad Speciality (3)

Nidhi Pankaj Mangal2 years ago


Aasfa syed2 years ago

nice 1 thank s dear:relieved:

Reema Thukral2 years ago

Looks yummy :) Thanks for sharing the recipe.