AI-generated image
Qubani ka meetha
Stewed apricots with cream
क़ुबानी का मीठा: Hyderabad's stewed dried apricots with cream (plus overnight soaking)
No Hyderabadi wedding feast, or dawat, ends without qubani ka meetha: dried Afghan apricots soaked overnight, then simmered slowly with sugar until they break down into a glossy, deep amber compote, served cold with thick cream or a scoop of vanilla ice cream. In Hyderabad the kernels from inside the apricot stones are scattered on top; at home, blanched almonds give the same look and taste, and are safer, as some apricot kernels are bitter and shouldn't be eaten in quantity. It is sweet, tart and jammy, and very easy to make for a crowd days ahead. Chef's tip: keep the soaking water and cook the apricots in it; it holds much of their flavour and natural sugar.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the apricots
- 9 oz dried Hyderabadi (Afghan) apricots, with stonesor unsulphured dried apricots
- 3 ¼ cups water
- 3 ½ oz sugarmore or less to taste
- 1 tsp lemon juice
- 1 pinch saffron strands (optional)
To serve
- 2 tbsp blanched almonds, slivered
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Rinse 9 oz dried Hyderabadi (Afghan) apricots, with stones and soak them in 3 ¼ cups water overnight, or for at least 8 hours, until plump and soft.
Step 2: Lift out the apricots, keeping the water. Split them open and take out the stones.
Step 3: Put the apricots and their soaking water in a heavy pan. Bring to the boil, then simmer uncovered on a low heat for 20 minutes, stirring now and then, until they are very soft and start breaking up.
20 minStep 4: Add 3 ½ oz sugar and 1 pinch saffron strands if using, and keep cooking on a low heat for another 15–20 minutes, stirring and mashing lightly with the back of the spoon, until thick, glossy and a deep amber-brown; it should fall from the spoon in slow, heavy drops. Common mistake: adding the sugar at the start; the fruit firms up and never breaks down into a smooth compote.
20 minStep 5: Stir in 1 tsp lemon juice to brighten it, then cool and chill for at least 2 hours. It thickens further as it cools.
Step 6: Serve cold in small bowls, topped with ¾ cup thick cream (malai) or whipped double cream and 2 tbsp blanched almonds, slivered.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 3 g
- Carbs
- 42 g
- Fat
- 13 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does qubani ka meetha take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of lemon juice?
- Lime juice, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Perfect for:Eid