How to make Khubani ka Meetha

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dry apricots (khubani) , Sugarfree Natura (शुगरफ्री नैचुरा)

Cuisine : Hyderabadi

Course : Desserts

Khubani ka Meetha Recipe Card

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.

You can also find more Desserts recipes like Chocolate Pumpkin Pie, Unbaked Brownies, Jujubes, Kesari Sandesh.

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Khubani ka Meetha Recipe

  • Dry apricots (khubani) 500 grams

  • Sugarfree Natura 1/4 cup

  • Fresh malai (cream) 1/4 cup


Step 1

Soak the apricots in three cups of water overnight. Remove the seeds. Crack open the seeds. Remove the kernels and blanch them. Remove the skin and set aside the kernels for garnishing.

Step 2

Boil the apricots using the same water in which they were soaked. Add the Sugarfree Natura after ten minutes and mix well till well blended.

Step 3

Remove from heat and cool slightly. Keeping aside some apricots, puree the rest. Simmer the puree with the reserved whole apricots.

Step 4

Serve garnished with the malai and apricot kernels.