Double ka meetha is a hyderabadi bread pudding from India. Traditional Indian bread is roti, an unleavened flat bread cooked on a griddle rather than baked. When the English introduced European style bread to India, it was called double roti, hence the name of the dessert for which break is a principal ingredient.


6 bread slices*;

1 cup condensed milk

1 teaspoon green cardamom

3 strands saffron

1 liter milk

1/2 cup sugar syrup

1 tablespoon refined oil or ghee** (ghee will produce a better, deeper flavor in the dish);

1 tablespoon rose water*** (You can substitute vanilla extract for the rose water at a 1 1/2 teaspoons for 2 tablespoons or rose water);

1 tablespoon raisins;

1 tablespoon chopped cashews;

1 tablespoon chopped almonds;

* It is better to use bread that has started to stale slightly. The dry bread will fry quicker and not soak up excess ghee or oil

** Ghee is the Indian equivalent of clarified butter, but with a twist. Instead of ending the process as soon as the water evaporates and the milk solids sink to the bottom of the pan, the butter is left to brown slightly giving the ghee a nutty taste. The make it, melt one pound of unsalted butter over low head until it melts, then increase the heat to medium and water for the butter to foam. When the foam subsides, increase heat again to produce a second foaming. The produces the browning of the milk solids and should take about seven to eight minutes. When the butter is golden brown, remove from heat, pour through a strainer into a heat-proof container, cover and refrigerate. With the milk solids removed, the ghee has a higher smoke point and can be heated to a higher temperature for frying.

*** You can make rose water by steeping washed rose petals in distilled water.


Cut bread slices into triangles or irregular chunks and fry in oil or ghee until golden brown. Do not overbrown. Set aside to drain. Lightly fry the cashews, almonds and raisins in the rest of the ghee and drain;

Pour milk into heavy sauce pan, add saffron and heat on high until it is reduced by half. Then, add rose water;

Layer the fried bread in a shallow baking dish or sheet pan and cover with sugar syrup, saffron milk and condensed milk. Sprinkle nuts and raisins over bread;

Place in 325 F oven and bake for about 10 minutes. Remove and let bread soak up liquid;

Serve hot or warm. Can be reheated in microwave.

Note: There are a variety of recipes for double ka meetha with various techniques available on the Internet and YouTube. You can also use sweetened condensed milk and leave out the sugar syrup.