Double Ka Meetha is basically a Hyderabadi version of Shahi Tukda. Double Ka Meetha tastes even more better if garnished with khoya and cashewnuts or any dry fruits which are available at home such as pistachios/pista and almonds/badam. Double Ka Meetha is very soft in texture and the bread melts in your mouth while eating this meetha.
On a low flame simmer the double ka meetha till the milk is absorbed by the bread slices. Do use a thick and heavy bottomed pan or else the milk can get burnt from the bottom. Once the milk is absorbed, then switch off the flame.
Traditionally shahi tukda is made by deep frying bread pieces in ghee until golden and crisp. Then they are dipped in sugar syrup. To finish off, a generous amount of thickened creamy saffron milk known as rabri is poured over them. Lastly shahi tukda is topped with mawa & roasted nuts like cashews, almonds and pistachios.
usually white bread is used to make the recipe, but then you can use any type of bread like whole wheat bread or brown bread. you can serve double ka meetha warm or chill it and then serve.