Presenting Qubani ka Meetha: A true Hyderabad delicacy crafted from dried apricots, sugar, and cream. A dessert that's elegantly sweet and absolutely delectable! 🍑
The name "Qubani ka meetha" translates to "sweet dish of apricots" in Urdu. Qubani ka meetha is a traditional dessert from the Indian city of Hyderabad. This is often garnished with almonds or pistachios and served at weddings and other special occasions. If you are looking for a new dessert to try, make this dried apricot pudding!
This recipe is a guest post by my dearest friend Rafeeda from The Big Sweet Tooth as a gift for my blog's first anniversary.
Guest Post
Assalamu alaikum warahmatullah wabarkathuhu…
I never knew a place like Yanbu existed in Saudi Arabia until I came across Famidha's lovely blog. For me, like many other outsiders, Saudi is all about Makkah, Madinah, Riyadh, Jeddah and Dammam. None of the other areas of this vast country is known to the outside world.
Ever since we have caught up with each other's blogs, we have chatted on and off and I truly enjoy her company. Being newly married and in an alien place is not a joke, and it is good to see that she is utilizing her time by working up a blog.
A little introduction about myself - My name is Rafeeda and I blog at The Big Sweet Tooth, which is my little diary of recipes and much more. I have no such story to say as to how the blog was born - it was born just out of random and I am Alhamdulillah happy that I am still up with it. Being a working mother with two girls at home, cooking is a stress buster for me.
I love to try different types of foods in my little kitchen, especially sweets and desserts, thereby justifying my blog name. Having a sweet tooth is not a good thing as such and as much ever I try, I struggle to keep away from them. I have company with me in the form of my daughters but since I am supposed to teach good eating habits as a mother, I try to keep them as minimal as possible - even though my blog doesn't look like it! Hehe…
Fami approached me for a guest post for her space that is completing one year. I sincerely wish Fami lots and lots of blogging years ahead…
Since it is a sweet occasion, I decided to come up with a sweet - of course! Qubbani Ka Meetha is nothing but dried apricots cooked in a sugar sauce till squishy. This is very famous in Hyderabad and is a common feature of their weddings. The dessert with a generous slathering of cream and some nuts is just out of the world. Let's have a look at how it is prepared. - Rafeeda.
Ingredients and Substitutions
- dried apricots
- sugar
- saffron strands: This is truly optional but if you have then do try to add a pinch. You can make do with a pinch or cardamom powder too.
- cream: optional but a great way to add body to the serving. I would love to add whipped or fresh cream.
- sliced almonds: Almonds are a go to option but some slivered pistachios will work well too.
Refer to the recipe card for details.
Storage
The recipe is a small batch but if you still need to store any leftovers, make sure to pop it into an airtight container and store it in the fridge. It can stay fresh for around 3-4 days.
Tip
Picking the right dried apricots is key. Go for apricots that are already pitted, slightly plump, and moist - they'll soak up just right, creating that juicy, irresistible texture in your dessert.🍑
FAQ
Store in an airtight container in the fridge for a longer shelf life.
It depends on when you are serving it. During hot day or summer, qubbani ka meetha is best served chilled and on a cold winter evenings, you guessed it - a cozy warm bowl of qubbani ka meetha is the best treat.
Related
Looking for other Indian desserts? Try these:
📖 Recipe Card
Qubani Ka Meetha
Ingredients
- ½ cup dried apricots, pitted
- 2 tablespoons sugar
- a pinch of saffron strands
- whipped cream, optional
- sliced almonds
- 1 cup water
Instructions
- Begin by washing and soaking the dried apricots in enough water for 6 to 8 hours or overnight. Make sure they're plump and ready to use.
- Add the pitted plump apricots along with the soaked water and sugar into a saucepot. Bring it to a gentle boil and use a wooden spoon to mash them to soften up faster. Keep an eye on it, takes around 20-30 mins.
- Add the crushed saffron strands and continue to stir for 3 to 5 minutes. Switch off and remove from hob
- Serve hot or warm topped with sliced almonds. You may also cool it completely and chill and serve with whipped cream.
Notes
Nutrition Info
A dessert that's as rich in flavour as it is in history.
Famidha Ashraf says
Thank you, Raf! I am so blessed to have you in my life. I have made this recipe at least twice in the past few years, always during Ramadan.