Hyderabadi Double Ka Meetha Recipe with A2 Ghee
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By the Faimly Farm Team · Prep 15 min · Cook 30 min · Serves 4 · A Hyderabadi classic
Double Ka Meetha is the royal bread pudding of Hyderabad — slices of bread fried golden in pure ghee, soaked in cardamom-saffron sugar syrup, and finished with thickened milk (rabri) and nuts. A staple of Hyderabadi weddings and Ramadan tables, it is rich, fragrant, and indulgent. Here is how to make it.
Ingredients
- 6 slices of bread (white sandwich bread)
- 1/4 cup A2 ghee (for frying the bread)
- 3/4 cup sugar
- 1/2 cup water (for syrup)
- 1/2 tsp cardamom powder
- A few saffron strands
- 1 cup milk, reduced to a quick rabri (or use evaporated milk)
- 2 tbsp chopped almonds, cashews, and pistachios
Method
1. Fry the bread: trim the crusts and cut each slice into triangles. Fry them in A2 ghee until golden and crisp on both sides. (Frying in ghee, rather than baking, gives the authentic richness.)
2. Make the syrup: heat sugar and water to a one-string consistency, add cardamom and saffron.
3. Make a quick rabri: simmer the milk until slightly thickened and reduced.
4. Soak: dip the fried bread briefly in the warm syrup so it absorbs but stays intact, then arrange in a dish.
5. Assemble: pour the warm rabri over the soaked bread, and garnish generously with the fried nuts. Let it rest a few minutes so the flavours meld.
6. Serve: warm or at room temperature.
Why Ghee Is Key Here
The defining step of double ka meetha is frying the bread in pure ghee — that is what gives it the rich flavour and golden crispness that distinguish it from an ordinary bread pudding. Genuine A2 ghee makes it taste authentically Hyderabadi.
The Faimly Farm Tip
Fry the bread in genuinely pure ghee for the richest flavour. Our A2 ghee is made from indigenous-cow milk by the traditional bilona method, in small lab-tested batches under our FSSAI licence. Explore our A2 Bilona Cow Ghee or the full A2 Ghee collection.
Frequently Asked Questions
What is double ka meetha?
Double ka meetha is a Hyderabadi bread pudding of ghee-fried bread soaked in cardamom-saffron syrup and topped with thickened milk (rabri) and nuts, served at weddings and during Ramadan.
Why fry the bread in ghee?
Frying the bread in pure ghee gives the dish its signature rich flavour and golden crispness, distinguishing it from ordinary bread pudding.
What is the difference from shahi tukda?
They are very similar; double ka meetha is the Hyderabadi version and is often served with more rabri, while shahi tukda is the North Indian cousin.
Which ghee is best?
Pure A2 cow ghee, ideally bilona-made, gives the most authentic richness.
Can I make it ahead?
Yes; assemble and refrigerate, then bring to room temperature or warm gently before serving.
Conclusion
Double Ka Meetha is Hyderabadi indulgence at its finest — golden ghee-fried bread, fragrant syrup, and creamy rabri. Fry that bread in pure A2 ghee, soak and layer with care, and you have a royal dessert worthy of any celebration.
Make a royal dessert. Explore our A2 Ghee collection, try A2 Bilona Cow Ghee, and see our complete guide to cooking with A2 ghee. New customers can use code FIRST10 for 10% off their first order.
Faimly Farm: indigenous A2 milk, traditional bilona batches, lab-tested purity under our FSSAI licence. Learn more about Faimly Farm or contact us.
