Double ka meetha

Double ka Meetha

Course	Dessert
Place of origin	India
Region or state	Old Hyderabad State; today popular in Maharashtra, Karnataka, Telangana, and Andhra Pradesh.
Main ingredients	Bread, milk, and nuts
Variations	Shahi tukra
Media: Double ka Meetha

Double ka Meetha is a traditional Hyderabadi dessert known for its rich, aromatic, and indulgent profile, and is often considered a hallmark of 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/Urdu. As such, the dish literally translates to "sweet of the double bread." Deeply embedded in the cultural and culinary identity of Hyderabad, the capital of the southern Indian state of Telangana, double ka meetha is a staple at Muslim weddings, Eid celebrations, and other festive occasions, often served alongside or after a course of biryani. The dish exemplifies the synthesis of Persianate Mughlai cuisine with native South Indian traditions that emerged under the Nizams of Hyderabad.

The origins of double ka meetha date back to the time of the Nizams of Hyderabad, whose royal kitchens fostered the development of a distinctive culinary tradition known as Hyderabadi cuisine. Influenced by Persian, Mughlai, Turkish, and native South Indian techniques, the cuisine was characterized by the use of aromatic spices, dry fruits, dairy, and long, slow-cooking methods. 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 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 mawa is added for extra richness. Nuts such as almonds, pistachios, and cashews are roasted in ghee and sprinkled on top. On festive occasions, a delicate layer of 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 vegan alternatives such as plant-based milks. Contemporary restaurants may serve mini portions in dessert glasses or fusion-style platings.

See also

• Qubani ka meetha

External links

• Recipe for Double ka Meetha
• Double ka meetha