Qubani Ka Meetha or Khubani Ka Meetha is another delicacy from Hyderabad. It is a sweet dish made from apricots. Khubani is the Urdu word for apricots, so the name of the dish translates to a sweet made from apricots. And that’s what it exactly is. Apricot is the hero of this dish. If you ever visit the beautiful city of Hyderabad, don’t forget to taste Khubani Ka Meetha.
Apricots are stewed till they are soft and the dish is usually served with mildly sweet fresh cream. It is topped with fried apricot kernels or almonds. I never knew that the seed of apricots has an almond like nut inside. It looks just like a mini almond.
During Ramadan time, we usually make a trip to Mosque Road in Bangalore to taste the Ifthar delicacies. It has always been fun to be part of the celebrations and standing on the road side and enjoying all the delicacies. Last year, everything was closed due to the covid outbreak and from what it seems, this year is not going to be any different.
I have more Iftar dishes that I have shared already on my page, so do remember to check them out too!
Qubani Ka MeethaCourse: DessertCuisine: Indian, HyderabadiDifficulty: Easy
A very popular Hyderabadi sweet that you should definitely try out!
Apricots – 200 gms
Water – 2.5 cups
Ghee – 1 tsp
Sugar – 3 tbsp
Chilled Fresh cream – 200ml
Condensed milk – 1 tbsp (can replace with powdered sugar too)
- Soak the apricots in water overnight. The water will be used for cooking, so use drinking water and don’t discard the same.
- Once soaked and soft, deseed them.
- Break the hard shell of the apricot seeds and keep the almond like inside separately. It is easy to deseed the apricots once soaked, hence I prefer to do like this.
- In a pan, heat the ghee and add the almonds you have separated from the inside of the apricot seeds to it and fry till it changes color. Keep it aside.
- Half the seeds can be crushed a little and the remaining kept as-is.
- Into the same pan, add the apricots with the water and cook for 7-10 min till the apricots are soft and cooked through.
- Add the sugar and cook for some more time till thick.
- Add half the fried seeds to this and keep the remaining separately for garnishing at the end. Remove from heat and let it cool.
- Take the chilled cream and whisk it well with a beater.
- Add the condensed milk or sugar to it and whisk well. You can increase the quantity of sugar, but I prefer the cream to be just mildly sweet as the apricot will be quite sweet after cooking.
- For serving, pour a little cream into a serving bowl and add the cooked apricots on top of it.
- Garnish with the crushed and fried whole almonds kept separately and serve.