How to make Khubani Ka Meetha -
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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For more recipes related to Khubani Ka Meetha checkout Rum Soaked Apricots, Apricot Icecream. You can also find more Desserts recipes like Black Forest Cake Banana Walnut Muffins Custard Apple Ice Cream Paneer Ki Kheer
Khubani Ka Meetha Recipe Card
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.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Khubani Ka Meetha Recipe
Dried apricots soaked 500 grams
Fresh malai 1/4 cup
Sugar 3/4 cup
apricot seeds for garnishing
Method
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.
Nutrition Info
Calories : 1653 Kcal
Carbohydrates : 368.6 gm
Protein : 9 gm
Fat : 16 gm
Other : Iron= 23mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
