- 10-15 pieces of white bread - trimmed
- sumptuous amount of ghee (clarified butter)
- 1 cup sugar
- 4 cups or 1 L of milk
- 1 tsp elaichi (cardamom) powder
- ½ a cup of mawa - crumbled or condensed milk
- 1 cup of water
- 1 cup of jaggery syrup
- a handful of cashew nuts and raisins
- a handful of almonds - blanched and split
- few strands of saffron
- few sabudana papads - fried and ready
Sabudana papad with Hyderabadi Double Meetha, the name is as mouthful as the dish is. Needless to say, it is partly a Nawabi cuisine and like anything Nawabi, this mouthwatering dessert is nothing but a simple bread pudding with a royal touch and a modern twist. The original and more traditional version is prepared with Indian pitta bread that becomes double the size of the dough used thus earning the name. Once prepared, it looks delicious and can be eaten both hot and cold. So, let’s get started.
The dry fruits and milk combination make it protein and calorie rich.
How to make Sabudana Papad with Hyderabadi Double Meetha
Since the sabudana papad with Hyderabadi double meetha is a dessert, you can refrigerate it and serve it cold too. Make sure to add the papad and the jaggery syrup fresh, right before serving to enjoy the crispy crunchy texture.
The sabudana papad with Hyderabadi double meetha perhaps originated in Oudh (modern-day Awadh), from the eponymous ‘Shahi Tukda’. It is not just popular during weddings and other occasions but is also an integral part of festivals like Ramadan and Eid. The choice of ingredients reflects Central Asian and Arabic cuisine.