Hyderabadi Double Ka Meetha (aka Shahi Tukdey)
Sliced bread served incognito fashion. Brilliantly transformed into syrupy pieces of sweetness, toasted, then shallow fried in clarified butter, soaked in simple syrup, dollops of cream, topped with golden raisins, pistachios, and almonds, baked to form a creamy, lush center encapsulated by buttery, crispy golden edges. An exquisitely traditional Hyderabadi dessert perfect for your next Dawat occasion!
Servings: 8
Ingredients
- 8 slices white bread *lightly toasted
- 1-2 tbsp clarified butter *or as needed for shallow frying
- 1-2 tbsp Canola oil *or as needed for shallow frying
For Simple Syrup
- 2 cups sugar
- 1 cup water
- ¼ tsp cardamom powder
For Milk mixture
- 4 cups whole milk
- ¼ tsp cardamom powder
- pinch saffron *ground in mortar and pestle
For Finishing
- 6 oz thick cream *I used Puck brand cream (Nestle Crema is also good)
- 2 tbsp slivered almonds
- 2 tbsp slivered pistachios
- 1 tbsp golden raisins
- 1 tsp Charoli seeds *for garnishing
- 1 tsp Canola oil *to shallow fry nuts
- 1 tsp clarified butter *to shallow fry nuts
Instructions
For Bread Preparation
- Lightly toast slices of bread in toaster. Set aside on cooling rack.
- In large skillet, heat 1 tbsp oil + 1 tbsp ghee on medium heat. Once melted, shallow fry 2 slices of toasted bread at a time for 2-3 minutes each side, until golden brown on both sides. Place fried slices onto a paper towel lined plate to remove excess oil. Add more oil + ghee to skillet, as needed, and shallow fry remaining slices in batches (don't overcrowd skillet or slices will become soggy). Transfer slices to a cooling rack.
For Simple Syrup (aka Sheera)
- In saucepan, heat sugar + water (2:1 ratio) on medium heat. Dissolve sugar in water by stirring. Heat mixture on medium, medium low heat until thickened, stirring as needed for 4-5 minutes. Add cardamom powder, heat for a final 1-2 minutes and set aside to cool.
For Milk Preparation
- In another saucepan, bring milk to a rolling boil on medium heat, stirring as needed. Simmer for 12-15 minutes until milk reduced, stirring continuously as needed to prevent scorching. Add a pinch of ground saffron and cardamom powder, stir well to combine, turn off heat and set aside.
For Frying Nuts
- In a small skillet, heat 1 tsp Canola oil + 1 tsp clarified butter on medium heat. Once oil is hot, turn heat to medium low and shallow fry slivered almonds for 1-2 minutes, mixing as needed. Add slivered pistachios and continue to fry for another 1-2 minutes, gently mixing as needed. Add raisins and fry for a final 1 minute. Remove fried nuts onto paper towel lined plate to remove excess oil and set aside.
- Roast Charoli seeds in same skillet for 2-3 minutes until aromatic and lightly browned. Set aside.
For Final Layering
- Preheat oven to 300 degrees Fahrenheit.
- In a baking tray (square or rectangular), drizzle 2-3 tsp of reduced milk mixture and spread evenly. Place 4 slices of fried bread, without overlapping. Evenly pour half of prepared Sheera, lightly coating slices of bread with simple syrup, but not drenching. Pour half of reduced milk, again lightly covering slices of bread, but not drenching. Now layer remaining 4 slices of fried bread and repeat (coat with Sheera mixture first, then carefully pour milk mixture to evenly cover slices). Add dollops of thick cream on top of final layer. Cover baking tray with aluminum foil, decrease preheated oven temperature to 275 degrees Fahrenheit and bake for 20 minutes, covered.
- Now increase oven temperature back to 300 degrees Fahrenheit, uncover tray and continue to bake for an additional 12-15 minutes (*see Note below). Carefully add fried nuts on top (almonds, pistachios and raisins) and bake for a final 1-2 minutes. Remove baking tray from oven and sprinkle roasted Charoli seeds on top. Rest for 10-12 minutes before serving.
- Authentic Hyderabadi Double ka Meetha is now ready to be devoured. Serve warm with a cup of Chai for a delightful Dawat dessert. Enjoy! Nosh Farma'aiye.
Notes
*Note: When baking Double ka Meetha, uncovered for 15 or so minutes, monitor to ensure that it does not completely dry out. You want a little bit of liquid remaining when you add the fried nuts and bake for a final 1-2 minutes. The goal is a custardy, creamy inside and crispy, buttery outside-a smooth, melt in your mouth texture but not soggy!