Qubani ka meetha
Qubani ka meetha, from above
VegTelangana

Qubani ka meetha

Dried apricots stewed into a jammy, amber dessert. Proof that patience has a flavour.

45 minTime
2 gProtein each
mildSpice
8hPlan ahead. Soak for 8 hours first; the 45 minutes come after.
Qubani3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
228kcalsame
2 gproteinsame
3 gfibresame
45minutessame

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Dried apricot250 g, Hyderabadi qubani
Water3 cups, for soaking and cooking
Sugar6 tbsp
Lemon juice1 tsp
Fresh cream (thickened cream, heavy cream)½ cup, or fresh malai, to serve
Almonds15, blanched and slivered

Method

5 steps
  1. 1Wash the apricots and soak them overnight in the water.
  2. 2Slip out the stones with your fingers. Keep the soaking water.
  3. 3Cook the apricots in the soaking water on medium until very soft. Mash some of them and leave some in pieces.
  4. 4Add the sugar and simmer, stirring, until thick and glossy. Stir in the lemon juice and cool.
  5. 5Serve at room temperature or chilled, topped with cream or malai and slivered almonds.
Serve it like this

Serve in small bowls, warm or chilled as it likes best, with a few chopped nuts on top.

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Make it a meal

What goes with Qubani ka meetha: a bread or rice, a side, something to drink and something sweet.

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