Double ka meetha is a crispy bread (derives its name from Double roti) deep fried in ghee soaked in Rabri (Meetha means Sweet), which is very famous in Hyderabadi Cuisine.

This is almost same like Shahi Tukda. The Original method is to deep fry bread in ghee, but to avoid too much ghee, I have shallow fried the bread (for Diet watcher’s).A Perfect and exotic sweet or dessert Recipe from Dhivis pantry-Double ka Meetha. Try and let me know ur comments….

Author: This recipe is a guest post from Come to Dhivi’s Pantry


  • Bread Slice-10-12
  • Sugar -1 Cup
  • Water -1 Cup
  • Elachi pwdr-1/4 tsp
  • Ghee/oil to fry bread
  • Chopped Nuts


Rabri Ingredients:
  • Milk-2 cup
  • Paneer /Khoya-1 tbsp (op)
  • Condensed Milk / Milk maid-1/4-1/2 tin (depends on taste)
  • Elachi pwdr-1/4 tsp
  • Maida-1 tbsp (mix with milk)
  • Saffron-few strands
  1. Boil the milk in a pan, once it started to rise ,add the milk maid to it and mix well.
  2. Now add the coarsely crumbled paneer/khoya to the milk and mix well.
  3. Now add the maida paste to the milk and cook in a low flame for about 5 mins.
  4. Finally add elachi pwdr, saffron and switch off the flame.
  5. Keep aside -let the rabri cool.
  6. In a pan add sugar, water and switch on the stove.
  7. When the sugar dissolved completely and started to boil, add the elachi powder and switch of the flame.
  8. Now Rabri and sugar syrup is ready.
  9. Keep the bread in a wire rack overnight, so that it will loss the moisture in it.
  10. This helps the bread to absorb less ghee while frying.
  11. Cut the Bread into 4 triangles.
  12. In a pan or tawa add ghee first, then dip the bread in ghee on both the side and follow the same for next.
  13. Fry all the bread in ghee it will become brown and crisp like a rusk.
  14. In the same pan fry the nuts with ghee.


  • Method for rabri 1-a simple method is to condense the full cream milk (with high fat) without adding khoya,maida or paneer to it and prepare rabri like my basundhi/rabri
  • Method for rabri-2-Milk + (cream/powdered bread /paneer/khoya) and add condensed milk.
  • Instead of crumbling paneer also can grind it.
  • As we are using condensed milk in rabri no need to add sugar.
  • If not using condensed milk use less sugar.
  • You can also use rose water for flavor.