A lovely sweet dish, this one, although the ingredients may vary a little. It has been a long time since I have tasted it. I must now make a note of asking someone to make it for me.
I wouldn't call it just a hyderabadi dish. I thought it was a Mughal Royal dish, since my mother made it when we were kids, and we are from Delhi, the seat of the Mughals. Hence the name "Shahi Tukrey". It could well be an Oudh (UP) dish as well, for once we had a cook from that place who made something similar from leftover roti, and called it shahi tukrey.
Not that we appreciated his efforts, even though he claimed to be the Chief cook of the Royal House of Oudh.
There, I just asked my wife if she knows how to make it, and she said: "will try".
"Double ka mitha" does not make sense. It is actually "Double roti ka mitha", but the correct name is simply "Shahi Tukrey".
Highly recommended, but with fresh roti or white bread, not leftovers, or at least not stale bread