Robctr at 22:03, 27 January 2026

2026-01-27T22:03:19Z

New page

{{MOS|date=May 2025}}
{{short description|Indian bread pudding}}
{{Use dmy dates|date=February 2019}}
{{Use Indian English|date=February 2019}}
{{Infobox food
| name = Double ka meetha
| image = Double ka meetha with a big spoon.jpg
| caption =
| alternate_name =
| country = India
| region = Old [[Hyderabad State]]; today popular in [[Maharashtra]], [[Karnataka]], [[Telangana]], and [[Andhra Pradesh]]
| creator =
| course = [[Dessert]]
| served =
| main_ingredient = [[Bread]], [[milk]], and [[Nut (food)|nuts]]
| variations = Shahi tukra
| calories =
| other =
}}

'''Double ka meetha''' is a traditional [[Hyderabad|Hyderabadi]] dessert arising from [[Deccan Plateau|Deccani]] [[Mughlai cuisine]]. The name "double ka meetha" combines the colloquial term ''double roti'', referring to leavened milk bread that rises to nearly double its size during baking, and ''meetha'', meaning “sweet” in [[Hindi]] and [[Urdu]]. As such, the dish literally translates to "sweet of the double bread." ''Double ka meetha'' is a staple at [[Muslims|Muslim]] weddings, [[Muslim holidays|Eid]] celebrations, and other festive occasions, often served alongside or after a course of [[biryani]].

The origins of ''double ka meetha'' date back to the time of the Nizams of [[Hyderabad]], whose royal kitchens fostered the development of [[Hyderabadi cuisine]]. ''Double ka meetha'' is believed to have been inspired by ''shahi tukda'', a dessert popular in Mughal-era North India, but was adapted locally using available bread and infused with regional flavorings such as [[saffron]] and [[Kewra|kewra water]].

The dish is made using a few simple yet indulgent ingredients. At its core is ''double roti'', which is deep-fried in [[ghee]] until golden brown and crisp. A sugar syrup is prepared with sugar, water, and aromatic ingredients like [[cardamom]], saffron, kewra water, and [[rose water]]. Once the bread is fried, it is soaked in the syrup to absorb the flavors. Often, a layer of [[rabri]] or [[Khoa|mawa]] is added for extra richness. Nuts such as [[Almond|almonds]], [[Pistachio|pistachios]], and [[Cashew|cashews]] are roasted in ghee and sprinkled on top. On festive occasions, a delicate layer of [[Vark|varak]] is often added for an opulent finish. The dessert is allowed to rest so that the bread soaks up the syrup while retaining a slightly chewy texture. ''Double ka meetha'' can be served warm or chilled, depending on preference.

While the basic recipe remains unchanged, modern variations include baked versions for reduced oil content, versions made with [[condensed milk]] for convenience, and even [[Veganism|vegan]] alternatives such as [[Plant milk|plant-based milks]]. Contemporary restaurants may serve small portions in dessert glasses or fusion-style platings.

==See also==
* [[Qubani ka meetha]]

==External links==
{{Commons category|Double ka meetha}}
*[http://cooks.ndtv.com/recipe/show/double-ka-meetha-467887 Recipe for Double ka Meetha]
*[http://www.archanaskitchen.com/recipes/indian/indian-sweets-mithai-recipes/1411-hyderabadi-double-ka-meetha-traditional-bread-pudding Double ka meetha]

{{India topics}}
{{Indian Dishes}}
{{Cookbook}}

{{DEFAULTSORT:Double Ka Meetha}}
[[Category:Indian desserts]]
[[Category:Indian cuisine]]
[[Category:Telangana cuisine]]
[[Category:Hyderabadi cuisine]]
[[Category:Muhajir cuisine]]
[[Category:Wedding food]]
[[Category:Milk desserts]]
[[Category:Bread puddings]]
[[Category:Dried fruit]]

{{India-dessert-stub}}

Double ka meetha - Revision history

Robctr at 22:03, 27 January 2026