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Sabudana Papad With Hyderabadi Double Meetha Recipe

Sabudana Papad With Hyderabadi Double Meetha
How to make Sabudana Papad with Hyderabadi Double Meetha

Hyderabadi double ka meetha, as the name suggests, is a recipe native to Hyderabad. This recipe is a refreshing take on it, the crispiness of Sabudana Papad along with the soothing sweet taste of the royal Indian dessert makes for a perfect dish to savour after a good dinner. Top it up with Jaggery syrup to up the delicious quotient. You will be surprised that this kid friendly dessert is made with simple ingredients and in no time.

  • Total Cook Time 50 mins
  • Prep Time 15 mins
  • Cook Time 35 mins
  • Recipe Servings2
  • Medium

Ingredients of Sabudana Papad With Hyderabadi Double Meetha

  • 15 Bread Sices
  • 4 cups Milk (Boiled and cooled)
  • 2 cups Water
  • 1/2 tbsp Cardamom Powder
  • 20 gram Cashew Nuts, finely chopped
  • 20 gram Raisins
  • As required Saffron strands, soaked
  • For frying Ghee + Oil
  • Sabudana Papad
  • 50 ml Jaggery Syrup
  • 1/2 cup Sugar

How to Make Sabudana Papad With Hyderabadi Double Meetha

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Trim the sides of bread slices and place them loosely on a plate.
Separately fry cashews and raisins in ghee until light brown.
Use the same pan to deep fry bread slices. You can use half oil and half ghee to deep fry bread slices.
Be careful not to burn the bread slices as this may give bitter taste to the sweet.
Make sugar syrup by combining sugar and water. Bring this to boil and add cardamom powder. Simmer till it reaches one thread consistency.
In lukewarm milk soak these deep fried bread slices. Add above sugar syrup to this and mix well.
On low flame leave this to thick. Add saffron and stir in between until ghee/oil starts to leave the sides of the vessel.
Turn off the flame ad garnish with fried cashew nuts and raisins.
You can serve this warm or cool. This will stay fresh up to a week, when stored in a clean and dry air tight container in refrigerator.
Fry papad and top with double ka meetha and jaggery syrup and enjoy the crisp.
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