Double ka meetha, a delectable hyderabadi dessert, with toasted bread soaked in sugar syrup and topped with a quick rabdi and dry fruits is awesome for sudden guests.
My aunt settled in hyderabad some 30 years back, and my fathers best friend was a telegu, so unknowingly, telegu, and andhra food was always a part of my life, in some way or the other. In the past few years, me and Garg were totally against andhra food, and i would wonder why, and lately i have realised that what we get in restaurants is a much spicier version, than the home style food that i was used to.
Why this background, well my uncle(this aunts husband) introduced me to the wonders of hyderabadi food, and one fond memory i have is that of having double ka meetha i had for the first time at paradise, and like most of his animated stories, he had said, ‘ye khake dekhne ka ma.. bole to double ka mazaa hoiga dekho..’, (well otherwise the name comes from double roti – bread) and the excitement was built as always, (he had the talent to make a recipe for upma to be made with sand so legendary that you would want to hear it and laugh for years). Well the paradise double ka meetha was so average, but the whole concept was so fascinating, fried bread, topped with rabdi! what can go wrong in it.
We lost chitappa to a sudden complication last week, and the whole family is shattered, we both shared a food bond, we were distant but food really did connect us, but he was dealing with heart related complications for long, and his food had to be monitored stringently. Now that hes in the heavenly abode i wanted to dedicate this delicacy to him.. hoping he relishes it without any restrictions. (and well pat my back!) We love you chitappa, and i just want to say i owe a lot of my food love to you, and our first binging in eat street will be fondly remembered always. It was such a delight feeding you, you will be really really missed.
Now when i tried replicating the recipe, i toasted the bread instead of deep frying, and made a light sugar syrup and a lightly sweetened rabdi. It all worked well beautifully together. And it doesn’t take much time. Yes I insist, Double ka meetha doesn’t need to be too sweet.
Ingredients for Rabdi
- 1 lt milk
- 100 gms khoa, grated
- 7-8 strands of saffron
- 2 cardamom
- 1tbsp sugar
- 4 slices of old bread
- 1 cup water, 1/2 cup sugar
- 1 cardamom
- few strands of saffron
- few dry rose petals
- 1 tbsp pistachios chopped, for garnish
- few strands of saffron for garnish
- few crushed rose petals for garnish
- Heat the water, sugar cardamom, and saffron, and dry rose petals for the sugar syrup till the sugar dissolves and becomes a little thick.
- Remove from heat and let it cool.
- Make the Rabdi, heat the milk in a deep bottom pan, and reduce it to half.
- Add the grated khoya, and elaichi, and sugar, and let it thicken a little more.
- It needs to be a little liquidy, as it needs to be soaked in the bread.
- Remove and cool.
- Assemble, soak toasted bread in sugar syrup.
- Place them in dessert plates, pour 2-3 tbsp of rabdi over it, let it soak.
- Garnish with chopped pistachios, rose petals, and saffron.
- Serve cold. And only when the rabdi has been soaked well.