Qubani Ka Meetha (Stewed Apricot Dessert) Recipe

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Qubani Ka Meetha (Stewed Apricot Dessert) is an Authentic Hyderabadi Dessert

Qubani is a Urdu word means- " Apricot"
Meetha is a Urdu word means- "Sweet"
Its a very Popular Hyderabadi Dessert and very common in Hyderabadi Wedding ceremony.

The dessert is prepare with Apricot puree ,basically Apricots are soak in water overnight and remove the seed ,and boiling apricot with syrup and adding sugar until it reaches the desired consistency or into thick Compote.
and garnish with roasted and blanched almonds and apricot kernels (Kernels is the inner part of the seed of Apricot) and traditionally garnished with thick Malai and Silver Warq !!!

Now a days Qubani Ka Meeta in Hyderabadi Wedding or in Parties are garnishing with Thick Cream or Ice-cream or Custard or Khoya.

Prep time:
Cook time:
Servings: 2 Small Bowl
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Ingredients

Cost per serving $1.83 view details
  • Ingredients :
  • ½ Cup Dried Apricots
  • 3 tbsp Sugar- As per taste
  • 2 Crushed Green Cardamom( Elaichi)
  • 1 tsp Lemon juice
  • For Garnishing :
  • Apricot kernels
  • Slice of roasted and blanched Almonds and Pistachios
  • 1 pinch Saffron threads optional
  • 1 Edible Silver leaf (Warq) Optional
  • ½ Cup Malai or Thick Cream or Wipped Cream

Directions

In a deep bowl wash and add dried Apricots cover with water and soak overnight.Once the apricots is moist and swollen, remove apricots with a slotted spoon and then drain the apricots from the soaking liquid water aside.(The soaking syrup is used for preparing the meetha)Then de-seed and keep aside. Do not throw away the Apricot seed/pit crack the seed remove the (Apricot Kernels) for garnishingIn a non-stick saucepan at a medium heat, Add soaking liquid and plump apricots. Allow to boil for 10- 15 minutes .Add sugar and stir until it has completely dissolves. At a low heat add few drops of lemon juice to prevent caramelisation , crush cardamom and saffron, Stir often to prevent burning,if required,sprinkle little water or milk to prevent from burning.Meanwhile crack the seed with a nutcracker to extract the nuts and blanch nuts in boiling water for 1 minute and remove the skin and keep aside.Then mash apricots with spoon occasionally, Do not cook on a high heat, stir occasionally until apricots are soft and pulpy and mushy if needed add water or milk. Remove from the heat when it reaches the desired thick consistency or into thick Compote. Allow Qubani to cool. Garnish with apricot kernels, Almonds and Pistachios and with Malai or Wiped Cream or custard Serve with warm or cool and Enjoy it :)

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Nutrition Facts

Amount Per Serving %DV
Serving Size 117g
Recipe makes 2 servings
Calories 208  
Calories from Fat 103 50%
Total Fat 11.73g 15%
Saturated Fat 7.22g 29%
Trans Fat 0.0g  
Cholesterol 40mg 13%
Sodium 25mg 1%
Potassium 172mg 5%
Total Carbs 25.38g 7%
Dietary Fiber 0.7g 2%
Sugars 22.36g 15%
Protein 2.14g 3%
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