1. Double Ka Meetha
2. Qubani Ka Meetha
3. irani Chai and Osmania Biscuits
4. Badusha
5. Badam Roll
6. Madatha Kaja
7. Soam Papdi
8. kalakand
9. Motichoor Laddu
10.jilebi
1.Double Ka Meetha
- Bread:
- Sugar Syrup
- Milk Mixture:
- Ghee (Clarified Butter):
- Garnishes:
Hyderabad special sweets A delectable Indian delicacy called double ka meetha is made using bread, milk, sugar syrup, and dry fruits as garnish. The following are the elements required to make it:
Bread: White bread pieces are required. The finest bread to soak up the syrup without crumbling is somewhat stale bread.
Sugar Syrup requires the following ingredients:
Water with Sugar
For extra aroma, you can optionally add flavorings like rose water, saffron, or cardamom.
Milk Concoction: What you’ll need for the milk mixture is:
whole-fat dairy
Sugar or condensed milk (to sweeten the milk)
For an extra fragrant touch, feel free to add flavorings like saffron threads or cardamom powder.
Bread pieces are fried in ghee, or clarified butter, till golden brown.
Add-ons: Typical garnishes consist of chopped nuts, like almonds,
chopped nuts, and any kind of nut, such as cashews, pistachios, or almonds.
dried fruits, such as chopped dates or raisins.
After preparing these ingredients, you may begin making double ka meetha by frying the bread slices, letting them soak in sugar syrup, arranging them on a plate, covering them with the milk mixture, and then decorating them with almonds and dried fruits. This is a delicious treat that mixes the sweetness of sugar-soaked bread with the richness of milk. Have fun!
average price: 300/- rupees per two-cup bowl.
2. Qubani Ka Meetha
- Dried Apricots:
- Sugar:
- Water:
- Cardamom Pods
- Blanched Almonds
- Whipped Cream or Fresh Cream (optional)
- Saffron Strands (optional):
Qubani ka Meetha’s main component is dried apricots. You will need khubani, or dried apricots, which are typically found at grocery stores.
Sugar: To make the dessert sweeter. You can change the amount of sugar based on your taste and how sweet the apricots are.
Water: To create a syrup, soak the dried apricots in it.
Cardamom Pods: To add taste. The dish gains a cozy, fragrant touch from the cardamom.
Blanched Almonds: Usually used as a garnish for meetha ka qubani. If preferred, you can use different nuts like cashews or pistachios.
Fresh or Whipped Cream (optional): A dollop of cream is sometimes added to qubani ka meetha for an extra rich taste.
Strands of saffron (optional): To add even more flavor and aroma. Saffron has the ability to You can use saffron as a garnish or add it to the syrup.
average price: 250 grams 380/-rupees.
3. Badusha.
- All-Purpose Flour (Maida):
- Ghee (Clarified Butter):
- Baking Powder:
- Yogurt (Curd):
- Sugar:
- Water:
- Cardamom Powder:
- Nuts (Optional):
- Saffron Strands (Optional):
Maida, or all-purpose flour, is the primary ingredient used to make dough. It serves as Badusha’s foundation.
Ghee, or clarified butter, is used to fry the badusha and to glue the dough together. Ghee gives the dessert body and taste.
Baking powder: A leavening additive that aids in the puffed and fluffy appearance of Badusha while cooking.
Yogurt (Curd): To provide moisture and aid in the fermenting process, which gives the Badusha its texture, yogurt is frequently added to the dough.
Sugar: Used to prepare the syrup that covers and sweetens the fried badusha.
Water: For the sugar syrup to be made.
Cardamom powder: Gives the dough and the sugar syrup a flavorful scent.
Nuts (Optional): Adding chopped almonds, cashews, or pistachios to Badusha’s garnish gives it a crunchy texture and improves its appearance.
Saffron Strands (Optional): Saffron can be added to the sugar syrup or sprinkled over the completed Badusha to provide a bit more flavor and color.
average price: 35/- rupees per piece.
4. Badam Roll
- Almonds (Badam):
- Sugar
- Milk Powder
- Ghee (Clarified Butter)
- Cardamom Powder:
- Saffron (Optional):
- Food Coloring (Optional):
- Silver Leaf (Varak) for Garnish (Optional):
Badam Roll’s main ingredient is almonds (Badam). Blanched almonds, or almonds with their skins removed, are all you’ll need. The silky smoothness of the roll comes from blanched almonds.
Sugar: Used to create the sugar syrup that coats the rolls and to sweeten the almond paste. You can change the sugar content to suit your taste.
Milk Powder: To improve the texture and richness of the badam roll, milk powder is frequently added to the almond paste.
Ghee, or clarified butter, is used to keep the almond paste from sticking and to glue the components together. It also gives the dessert a deep, buttery flavor.
Cardamom Powder: To give the almond paste a flavorful aroma, cardamom powder is used.Saffron (Optional): To give the almond paste and sugar syrup an extra taste and a deep golden hue, saffron threads can be used.
Food coloring (Optional): To give the badam roll a vivid color, some recipes may ask for food coloring. This is not required and can be left out if preferred.
Garnish (Optional): Silver leaf (varak) is traditionally used to add a decorative element to badam rolls.
average price: 200 grams 150/- rupees.
5. Madatha Kaja
- All-Purpose Flour (Maida):
- Ghee (Clarified Butter):
- Sugar:
- Water:
- Cardamom Powder:
- Rice Flour (Optional):
- Sesame Seeds (Optional):
- Food Coloring (Optional):
Maida, or all-purpose flour, is the main ingredient used to make dough. It serves as Madatha Kaja’s foundation.
Ghee, or clarified butter, is used to fry the Madatha Kaja and to glue the dough together. Ghee gives the dessert body and taste.
Sugar: Used to prepare the syrup that covers and sweetens the fried Madatha Kaja.
Water: For the sugar syrup to be made.
Cardamom powder: Gives the dough and the sugar syrup a flavorful scent. It improves the flavor but is not required.
Rice Flour (Optional): To get a crispier texture, some recipes ask for adding rice flour to the dough.
Optional: You can add sesame seeds to the dough or to the top of the Madatha Kaja to give it more taste and texture.
Food coloring (Optional): To give the Madatha Kaja a striking hue, you can choose to add food coloring to the dough. This is not required and can be left out if preferred.
average price: 250 grams 180/- rupees.
6. Soam Papdi
- Gram Flour (Besan):
- Sugar:
- Ghee (Clarified Butter):
- Water:
- Cardamom Powder:
- Almonds, Pistachios, or Cashews (Optional)
- Food Coloring (Optional):
Besan, or gram flour, is the main component of the dough. It provides Soan Papdi with its nutty flavor and serves as its foundation.
Sugar: A sweetening agent for Soan Papdi. Usually, granulated sugar is used; the quantity can be changed to suit individual tastes.
Ghee, or clarified butter, is what gives the Soan Papdi its rich, buttery flavor and serves as a binder for the other ingredients. It aids in producing the flaky texture as well.
Water: For the sugar syrup to be made. The layers of Soan Papdi are held together and given sweetness by the sugar syrup, which is a necessary ingredient.
Cardamom powder: Gives the Soan Papdi a flavorful scent. Cardamom powder is frequently used into the dough and sugar syrup.
Almonds, Pistachios, or Cashews (Optional): To enhance taste and texture, chopped nuts can be mixed into the dough or sprinkled over the Soan Papdi.
Food coloring (Optional): You can add food coloring to the dough to give the Soan Papdi a bright color, according on your taste. This is not required and can be left out if preferred.
average price: per piece 25/- rupees.
7. kalakand
- Condensed Milk:
- Paneer (Indian Cottage Cheese)
- Cardamom Powder
- Sugar (Optional):
- Ghee (Clarified Butter):
- Nuts (Optional):
- Saffron Strands (Optional):
Condensed Milk: The main basis and sweetener in kalakand is sweetened condensed milk. It gives the sweet something more sweetness and richness.
The key component that gives kalakand its creamy texture is paneer, or Indian cottage cheese. Curdling milk and separating the curds from the whey is how it’s prepared.
Cardamom Powder: To give the kalakand combination a flavorful aroma, cardamom powder is used. It offers a hint of warmth and balances the condensed milk’s sweetness.
Sugar (Optional): You can change the sweetness of the kalakand by adding more sugar, according to your taste. Condensed milk is naturally sweet, so you might not need to add any more sugar.
Ghee (Clarified Butter): Before adding the kalakand mixture to the pan or tray, a small amount of ghee is usually used to oil it. It enhances flavor and keeps things from sticking.
Nuts (Optional): To add texture and taste to the kalakand mixture, chopped nuts like cashews, pistachios, or almonds can be added. Moreover, they can be added as a garnish.
Optional Saffron Strands: You can use saffron strands as a garnish or add them to the kalakand mixture. They give the sweet a deep golden hue and a light flowery scent.
average price: per piece 45/- rupees.
8. Motichoor Laddu
- Besan (Gram Flour):
- Ghee (Clarified Butter):
- Sugar:
- Water:
- Cardamom Powder
- Saffron (Optional):
- Nuts (Optional):
- Edible Silver Leaf (Varak) for Garnish (Optional):
Besan, or grain flour, is the main component used to make the little balls. It is crucial to the laddus’s flavor and texture and is created with ground chickpeas.
The balls of besan batter are fried in ghee, or clarified butter. In addition to adding rich flavor, ghee aids in achieving the right texture.
Sugar: A necessary ingredient for the sugar syrup that coats the fried besan balls and gives the laddus their sweetness.
Water: For the sugar syrup to be made.
Cardamom powder: Infuses the sugar syrup and laddus with a flavorful scent.
Saffron (Optional): To give the sugar syrup more flavor and a deep golden hue, saffron threads can be added.
Nuts (Optional): To give the laddus more texture and flavor, chopped nuts like cashews, pistachios, or almonds can be added.
Varak, or edible silver leaf, as a garnish (optional): Eating silver leaf as a garnish is a traditional way to add some decoration to motichoor laddu.
average price: 500 grams 350/- rupees.
9. jalebi
- All-Purpose Flour (Maida):
- Yogurt:
- Water:
- Sugar:
- Water (for Sugar Syrup):
- Saffron (Optional)
- Cardamom Powder
- Baking Powder or Yeast
- Orange Food Coloring (Optional)
Maida, or all-purpose flour, is the primary component used to make the batter. It provides jalebi with its unique texture and serves as its foundation.
Yogurt: Yogurt adds acidity to the batter, aiding in the fermentation process and contributing to the jalebi’s distinctively acidic flavor.
Water: A component of batter. The batter should have a thick but pourable consistency.
Sugar: Used to make the syrup that covers and sweetens the fried jalebi.
In order to manufacture sugar syrup, water is needed. The sugar syrup should have a sticky but not overly thick consistency.
Saffron (Optional): To give the sugar syrup more flavor and a deep golden hue, saffron threads can be added.
Cardamom powder: Gives the sugar syrup and the jalebi a flavorful scent.
Baking powder or Yeast: To help the jalebi batter rise and get fluffy when fried, some recipes call for a leavening agent like baking powder or yeast.
Optional: Add orange food coloring: Jalebi is typically a vivid orange in hue. This color can be achieved by adding food coloring to the batter, but this is completely optional.
average price: 20/- rupees per piece.
10. Irani Chai and Osmania Biscuits
- Black Tea Leaves
- Water:
- Sugar Cubes
- Teapot (Samovar):
- Tea Glasses:
- Lemon (optional):
- Fresh Mint Leaves (optional):
Black Tea Leaves: Loose-leaf black tea is usually used to make Iranian Chai. Because of their strong flavor, Assam or Ceylon tea leaves are frequently utilized.
Water: To properly make tea, cool, fresh water is required. It is ideal to use filtered or spring water if at all possible, as the taste of the tea can be greatly influenced by the quality of the water.
Sugar Cubes: Sugar cubes are typically offered alongside Iranian chai in traditional servings. Customers are free to add sugar to their food to suit their tastes.
Teapot (Samovar): In Iran, a traditional double-chambered teapot known as a samovar is frequently used to prepare tea. Boiling water is kept in the lower chamber, and the concentrated tea brew is kept in the upper chamber.
Tea Glasses: Iranian Chai is typically served in tall, thin glasses. These glasses are frequently
Tea Glasses: Iranian Chai is typically served in tall, thin glasses. These glasses are ideal for indulging in the rich tea scent and frequently have artistic designs.
Lemon (optional): To add a touch of citrus flavor to their Iranian Chai, some individuals like to add a piece of lemon. That being said, this is not a required ingredient in every meal and is instead optional. Fresh Mint Leaves (Optional): Adding a sprig of fresh mint to the tea can give it a revitalizing herbal note.
average price: 15/- rupees per cup.