Hyderabadi "Double Ka Meeta"

By DK on Dec 01, 2008
Double Ka Meeta

"Double Ka Meeta" - This Indian Bread pudding is a specialty of Hyderabad and the name of which would many who have had it, drool like crazy. It is an immensely rich dessert and worthy of special occasions. Of course you can make it any other time too if you look like this or if you are a believer that "Weighing Scales are not a reflection of you" ;)

My first introduction to this dish was by a hyderabadi friend (Duh!) during my college days and it stuck to me since. Give this luscious pudding a try! Its another dessert which is really to die for :)

Basic Information
Prep Time: Under 15 min
Cook Time: Under 30 min
Serves: 4 people
  • About 6-7 white bread slices
  • 3/4 cup sugar
  • 1 1/4 cup water
  • 3 cups milk
  • 1 cup evaporated milk
  • 1/2 tsp cardamom powder
  • few strands of safron
  • 1/2 cup mixed nuts ( pistas, cashews, slices almonds and chiroli(sara paruppu) seeds)
Cut the bread into quarters.
Double Ka Meeta
In a skillet add some ghee and then toast these Slices
Double Ka Meeta
Turn them when golden brown
Double Ka Meeta
Prepare the sugar syrup by adding the sugar and water in a skillet until it thickens. remove from heat and add the cardamom powder.
Double Ka Meeta
Warm the milk and evaporated milk together and add saffron strands to it.
Double Ka Meeta
Arrange the bread slices in a deep pan,
Double Ka Meeta
and pour the sugar syrup over it.
Double Ka Meeta
Now pour the milk mixture over it.
Double Ka Meeta
Garnish it with toasted nuts and saffron strands.
Double Ka Meeta
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2 members have made this recipe!
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42 Responses to “Hyderabadi “Double Ka Meeta””

  2. archana das

    fatima – it is strange to ask how to make poppy seed paste here , but then u must be really desperate! it is very easy , i always make it . soak poppy seed say 3-4 heaped tablespoon and soak it in warm water, not hot water, for 2-3 hrs , then grind it in mixie, initially it wont happen leave it, do some other work , then from time to time give it some more grinding ,suddenly u wud find it done ! it takes almost 10 wirls approx. dont worry if it takes more time, but trust me it wud be done. :lol:

  3. yogita kumar

    Thaankyou for sharing this recipe, just fell in love with it when tasted at SWAGATH RESTUARANT in dubai. Surely going to try this. :)

  4. Shweta Vaidya

    Thank you so much for the recipe. I had this when I was in Hyderabad for industrial visit & had loved it though it was very much sweet but didn’t know the name of the dish yet neither how was it made. :roll: 8) :oops: But thanks for the recipe. Going to make this soon :mrgreen: :lol: :wink:

  5. ramya

    yummy loved it prepared todayyy :wink: :-D :-D :-D :-D

  6. this might be a non relavent question.if you can mail me how to make poppy seed paste,i tried different grinders with no good result,i just cannot get it right,my monster in law always is nagging about it.,thanks

  7. How long will this dish last in the fridge after cooking?

  8. ayesha attiya

    i dont know how to cook… i came across your site looking for a simple recipe that did not require for me to go to a culinary school… and believe me when i say this.. ur site is when i decided that i had struck gold! i live in pakistan and this is the third recipe from your site that i have made and my husband has (who is a knit pick by nature where food is concerned) loved everyone of them! thank you so much for making my life easier.

  9. Anu

    i have been searching diff reciepes since an hour ..found many interesting…i have made DOUBLE KA MEETHA earlier but wasnt satisfied by it myself.Today after following ur steps my reciepe turned out excellent…got lots of praises. all thankx to you Dhivya..from now this will be my fav reciepe world

  10. :wink: it was awesome thanx i really loved it :) :lol: :idea: :-D 8)

    Thank you so much for letting me know. I am glad to hear that :) –DK

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