Double ka Meetha

Name: Double ka Meetha
Yield: Serves 4
Cuisine: Indian
Ingredients: 10–12 skin-on almonds, roughly chopped; 250 ml/9 fl oz/1 cup water; 2 tsp ghee; 10–12 cashews, roughly chopped; slivered pistachios; dried rose petals; ¼ tsp saffron strands; ½ tsp ground cardamom; 300 g/10½ oz ghee; 10 white bread slices, halved diagonally; 200 g/7 oz/1 cup white granulated sugar; 1 litre/35 fl oz/4¼ cups whole/full-fat milk; 200 ml/7 fl oz/scant 1 cup condensed milk

Preparation info

Serves
4

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

This is one of the easiest desserts to make, although it does take some time. Hailing from the palace kitchens of the Hyderabad royal family, it is very similar to bread and butter pudding. It is worth the time taken to make it, because it just tastes so good.

Ingredients

1 litre/35 fl oz/4¼ cups whole/full-fat milk
200

Asia
India
Andhra Pradesh
Dessert
Vegetarian

Method

Heat the milk in a non-stick pan over a medium-high heat, stirring constantly to avoid scorching. Once the milk comes to the boil, reduce the heat to medium-low and add the condensed milk and saffron. Cook for about 1 hour, stirring frequently, until the milk is thick and has reduced by half. Stir in the ground cardamom and set aside.

Heat the ghee in a deep frying pan over a medium hea