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Qubani Ka Meetha

24 May

Qubani Ka Meetha.

Qubani ka meetha is a popular Hyderabadi dessert made with dried apricots. Apricots are soaked in water overnight and cooked with sugar once the seeds are removed. It is usually served with few dollops of fresh cream and garnished with silver warq or blanched apricot kernels or almonds.
Makes: around 4 Servings of Khubani Ka Meetha.


Dried Apricots 2 Cups
Sugar 1/2 – 3/4 Cup
Fresh Cream 1 tbsp or more
Salt a Pinch

Method of preparation:

Soak apricots overnight in just enough water to cover them.
Next day, strain the soaked apricots and reserve the water.
Remove all the seeds from apricots by squeezing them between fingers.
Pat dry the apricot seeds and crack open them with help of a pestle or heavy object.
Remove the apricot kernels and crush them lightly for garnish.
You can also blanch the apricot kernels

Puree all the seeded apricots smoothly with the water it is soaked in.
Heat a pan on medium heat, add pureed apricots, remaining water, sugar and salt.
Add more water if the mixture is too thick.
Cook till the desired consistency acquired (around a thin jam consistency).
Remove from heat and cool to room temperature.
Pour into serving bowls, stir in fresh cream and garnish with crushed apricot kernels.
Notes: Make sure to soak the apricots well.

Suggestions: For a quicker process, apricots can be boiled in enough water to soften and continue with remaining method. If the consistency of the qubani mixture is too thick, stir in few tbsps of milk or water and boil for couple of seconds.
Variations: Blanched almonds, a scoop of icecream or silver warq can also be used as a garnish.
Other Names: Khubani Ka Meetha, Qubani Ka Meetha, Khubani Ka Meeta.