Khubani Ka Meetha | Qubani Ka Meetha

4.41 from 10 votes

Khubani Ka Meetha | Qubani Ka Meetha

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.

Prep Time10

Cook Time25

Soaking Time5

Total Time5 35

Course: Desserts

Cuisine: Hyderabadi, Indian

Diet: Gluten Free, Vegan, Vegetarian

Difficulty Level: Easy

Servings:

Calories: 128kcal

Author: Dassana Amit

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

US Customary - Metric

Instructions

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.

Notes

The recipe is adaptable with any kind of dried apricots. I have used the brown-colored dried apricots. With each variety, there will be slight changes in the taste and flavor.
You can adjust the quantity of sugar as per your liking. You could also skip the sugar entirely.
Sweet apricot kernels are traditionally used in this recipe. If you prefer, they can be replaced with almonds without affecting the taste.
You can use blanched or sliced almonds or even pistachios or cashews for garnishing instead of the apricot kernels. You could skip adding any of the nuts entirely.
This Qubani Ka Meetha recipe can be scaled up easily to make a bigger batch.

Nutrition