This is a very unique and traditional recipe that I’ve only tried on a few occasions while vacationing in India. Cooked apricots served with cream/ice cream is not as popular as its counterparts like Shahi Tukda and Sheer Khorma, but nevertheless, very delicious. Known as Qubani ka Meetha or Khubani ka Meetha, this dessert is surely for those who like fruit desserts.
I recall the first time I tried this dessert at a party hosted by my paternal aunt and it was like no Indian dessert I’ve tried before. Of course, I was too young to understand what it was made of but I remember thinking that it was so innovative of her to make a dessert with apricots!
She served it with ice cream which made it all the more special ’cause which child wouldn’t like ice cream for dessert?
As I grew up, I realized that since she’s married into a family from Andra Pradesh, she’s taken up a few recipes from her in-laws which are of Hyderabadi descent. Yes, this recipe is actually a Hyderabadi Qubani ka meetha (qubani means apricot in Urdu)
How to Make Khubani ka Meetha?
Qubani dessert is super easy to make and you require only 3 main ingredients; apricots, sugar, and water.
The first step is to wash the apricots thoroughly, peel them, and add to a pressure cooker. While peeling, make sure to preserve the seeds. These seeds contain kernels that look like tiny almonds and taste delicious. You can either add them to the next step or use it for garnish.
You can use the below mentioned dried apricots for this khobani dessert recipe but these are already pitted.
Let the apricots cook for about 15-20 minutes in a pressure cooker. After this, when the apricots are soft enough, blend or mash them depending on the texture you require. In the picture here, we’ve blended them as we had little ones trying this and didn’t want to make it obvious to them that we’ve used apricots! Haha, you make food depending on your tasters, right?
Keep the pressure cooker on a low flame and add sugar (and chopped or whole kernels if using) stirring continuously until you have a thick mixture.
Serve hot or room temperature with fresh cream and sliced nuts as toppings.
See the detailed recipe for Khubani ka meetha below.
Qubani ka Meetha Recipe: Step by Step
Khubani ka Meetha
- Pressure Cooker
- 500 gm dried apricots
- 2- 2.5 cups sugar
- 1-1.5 liter water
- Fresh cream for garnish
- Sliced pistachios or nuts for garnish
- Wash the dried apricots thoroughly and add them to a pressure cooker along with water
- Make sure the apricots are completely immersed
- Pressure cook for about 15-20 minutes until the dried apricots soften
- Blend the apricots with a hand mixer or roughly mash if you want the texture to be chunky
- Keep the cooker on low flame and add sugar and stir continuously till it thickens
- Serve hot with some cold fresh cream and garnish with sliced pistachios or nuts of your choice
Khubani dessert can be made vegan if you don’t add fresh cream as a topping. The dessert is good enough to eat as is too!
How to serve Khobani ka Meetha
Traditionally, the recipe for Qubani ka meetha calls for fresh cream as a topping but you can easily swap this for ice cream for a hot and cold experience.
I’ve even seen condensed milk used with it but feel that the overall result of the dish is too sweet in this case.
Have any super authentic recipe ideas that you’d like us to share? Let us know!
Signing off! xx
P.S. To save and read later, here’s a pinnable version