Dessert

Double Ka Meetha

Name: Double Ka Meetha
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: indian
Ingredients: 8 pcs white bread day-old, crusts removed; 0.5 cup ghee; 3 cup milk full-fat; 0.25 cup sugar; 0.25 tsp cardamom powder; 0.5 pinch saffron; 1 cup sugar; 0.5 cup water; 2 pcs cardamom pod lightly bruised; 0.5 pinch saffron; 2 tbsp almond slivered; 2 tbsp pistachio chopped

Double ka Meetha, also known as Shahi Tukda, is a rich Indian bread pudding dessert. Fried bread slices are soaked in a fragrant sugar syrup, then layered with a creamy, spiced milk reduction and nuts. It's a decadent treat perfect for celebrations.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Medium
Per serving: 778 kcal

Allergen information: may contain gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

8 pcswhite bread, day-old, crusts removed
0.5 cupghee

rabri

3 cupmilk, full-fat
0.25 cupsugar
0.25 tspcardamom powder
0.5 pinchsaffron

syrup

1 cupsugar
0.5 cupwater
2 pcscardamom pod, lightly bruised
0.5 pinchsaffron

garnish

2 tbspalmond, slivered
2 tbsppistachio, chopped

Equipment

large pan · serving dish · saucepan · skillet · heavy-bottomed pan

The method

Step by step

1
First, prepare the rabri (thickened milk). In a heavy-bottomed pan, bring the milk to a boil over medium-high heat, then reduce the heat to low and simmer.
About 5 min
2
Continue simmering, stirring occasionally and scraping down the sides of the pan, until the milk has reduced by about half and thickened. This will take approximately 20-25 minutes.
About 25 min
3
Stir in the rabri sugar, cardamom powder, and saffron. Cook for another 2-3 minutes until the sugar dissolves. Remove from heat and let it cool completely.
About 3 min
Cook’s note: The rabri will thicken further as it cools.
4
While the rabri cools, prepare the sugar syrup. In a separate saucepan, combine the syrup sugar, water, cardamom pods, and saffron. Bring to a boil, then reduce to a simmer and cook for 5 minutes until slightly thickened but still pourable.
About 7 min
Cook’s note: You are looking for a sticky, thin syrup, not a thick one. A 1-string consistency is ideal.
5
Remove the cardamom pods from the syrup and set the syrup aside.
About 1 min
6
Cut each slice of bread into two triangles. Heat the ghee in a large pan or skillet over medium heat.
About 2 min
7
Fry the bread triangles in batches until golden brown and crisp on both sides. Drain them on paper towels to remove excess ghee.
About 10 min
Cook’s note: Ensure the ghee is hot enough for quick frying to prevent the bread from becoming greasy.
8
While the fried bread is still warm, dip each piece quickly into the prepared sugar syrup, ensuring both sides are coated. Do not soak for too long, or the bread will become soggy.
About 5 min
9
Arrange a layer of the syrup-soaked bread in a serving dish. Pour half of the cooled rabri evenly over the bread layer.
About 3 min
10
Repeat with another layer of bread and the remaining rabri. Garnish with slivered almonds and chopped pistachios.
About 2 min
11
Allow the Double ka Meetha to rest in the refrigerator for at least 15 minutes before serving for the flavors to meld and the dessert to set.

Per serving

Nutrition

54%Score

Calories: 778kcal
Protein: 13.2g
Carbs: 103.3g
Fat: 34.9g
Fibre: 2.6g
Sugar: 75.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Double ka Meetha in an airtight container in the refrigerator.

Reheating

This dessert is traditionally served chilled or at room temperature; reheating is not recommended.