Sanjeev Kapoor, Eid cooking, Hyderabadi dessert, Double Ka Meetha, Hyderabadi cuisine,
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Hyderabad’s 400-year-old culinary historical past, like its tradition, is unmatched. Hyderabadi delicacies can be recognized to boast of a serious vegetarian part. This has a lot to do with the native influences. The nation’s vegetarians, after all, stand to achieve by it.

The delicacies attracts its flavour from two wealthy legacies – the Deccan cuisine of Nizams and the spicy Andhra model of meals, laced with mustard, garlic, and chillies and eaten with doles of chutney and pickle.

One such scrumptious recipe from the delicacies is ‘double ka meetha’ – sweetbread cooked with thickened milk. The crispy bread items soaked in sugar syrup after which topped with saffron and cardamom flavored milk rabri make for a wonderful Eid dish!

Try this simple recipe from chef Sanjeev Kapoor.

Prep time: 26-30 minutes

Cook time: 16-20 minutes


eight slices – White bread
1 cup – Milk
3½ tbsp – Sugar
three tsbp – Cream
2 tbsp – Pure ghee, melted
10-15 – Almonds blanched, peeled and sliced 10-15
10-15 – Pistachios, sliced
Saffron (kesar) just a few strands


*Preheat oven to 180°C/350°F. Heat milk in a deep nonstick pan. Heat one other nonstick pan, add sugar and a pair of tbsp water, and prepare dinner to make a thick syrup.
*Toast the bread slices in a toaster. When the milk involves a boil, add cream and stir, and prepare dinner until it reduces and turns into thick. Brush the toasts with a bit of ghee on either side and reduce every toast into two triangles.
*Dip the toasts within the sugar syrup and organize them in an ovenproof dish. Pour the milk-cream combination over them. Drizzle the remaining sugar syrup. Sprinkle almonds and pistachios, just a few saffron strands, and bake within the preheated oven for 5-6 minutes. Serve scorching.

Would you do that simple recipe?

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