Khubani Ka Meetha Recipe - An authentic Hyderbadi sweet preparation made with apricot puree and served garnished with fresh malai and apricot kernels.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Dried apricots(सूखी खुबानी), Fresh malai(ताज़ी मलाई)

Cuisine : Hyderabadi

Course : Desserts

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Khubani Ka Meetha

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

For more recipes related to Khubani Ka Meetha checkout Apricot Pound Cake , Apricot Icecream . You can also find more Desserts recipes like Coconut Parippu Payasam, Eggless Cake, Coffee Mousse Canape, Nougat Icecream. Or try out these recipes from Hyderabadi Cuisine like Chandi Korma, Stuffed Aloo Tikki, Almond mutton, Tamatar Murgh Kofta.

Khubani Ka Meetha Recipe - How to make An authentic Hyderbadi sweet preparation made with apricot puree and served garnished with fresh malai and apricot kernels.


Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • Dried apricots soaked500 grams

  • Fresh malai 1/4 cup

  • Sugar 3/4 cup

  • apricot seeds for garnishing


Step 1

Crack open the apricots seeds and remove the kernels and blanch them. Drain the apricots and reserve the water. Heat a deep non-stick pan.

Step 2

Add the soaked apricots, reserved water and sugar. Stir well and cook for 3-4 minutes. Press the apricots a bit and cook for a few more minutes or till they are slightly mashed.

Step 3

Separate a portion of the cooked mixture and cool slightly. Blend this into a puree. Add puree to apricots in the pan, mix well and cook till the mixture thickens. Pour into individual glasses and top with malai.

Step 4

Sprinkle apricot kernels and serve either at room temperature or chilled.

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