Qubani ka Meetha also known as Khubani ka meetha is a popular sweet dish from Hyderabadi cuisine. This tangy sweet dessert is made from dried apricots, sugar and nuts having a compote like jammy consistency.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 335 minutes
- Yield: 4
- Category: Desserts
- Cuisine: Hyderabadi, Indian
Ingredients
- 25 to 28 dried apricots ((khubani))
- 1 to 1.5 cup strained water from the soaked apricots
- 2 to 3 teaspoon sugar as required ((optional))
- sliced almonds (- optional)
Method
Preparation
- Rinse the apricots well in fresh water.
- Then soak them overnight in 2 to 2.5 cups water or 4 to 5 hours in warm water.
- Remove the apricots the next day and keep the water aside as we will be using it later.
- Press the softened apricots with your fingers and remove the seeds. You can also chop them if you prefer. Keep the hard kernels aside and break the kernels with a pestle or nutcracker.
- Throw away the hard covering and keep the almond like nuts aside.
Making Khubani ka Meetha
- Add one cup of the strained water in the frying pan along with the chopped apricots.
- You can also just mash the apricots with your hands and then add them to the pan.
- Cook on a low flame for 22 to 25 minutes stirring occasionally. While cooking mash the apricots with a spoon.
- If the mixture looks dry, add some of the reserved strained water.
- Now add sugar according to taste and cook for 5 to 6 minutes more.
- Lastly add the almond like seeds of the apricots.
- Mix and stir and then serve khubani ka meetha hot or warm or cold.
Serving Suggestions
- For the best taste and flavor, serve this sweet dish hot or warm.
- For a richer experience, you can opt to serve it with malai (clotted cream), whipped cream, custard, ice cream, gulab jamun or rabdi.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.