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  • Khubani Ka Meetha Recipe | Hyderabadi Qubani Ka Meetha | Indian Stewed Apricots

    Hyderabadi Khubani ka Meetha Recipe: Khubani, Khobani, Qobani, or Qubani ka Meetha—call it anything you like, but we guarantee that our simple and easy recipe for this quintessential Hyderabadi dessert of stewed dried apricots, nuts, and clotted cream will leave you drooling and asking for seconds.  

    Khubani ka Meetha (khubani means apricot in Urdu) is a very popular and traditional dessert in Hyderabadi cuisine and is practically de rigueur at wedding feasts, social gatherings, and festive occasions like Eid. It occupied pride of place in shahi dastarkhwans, or ceremonial royal feasts, and even today this luscious apricot compote, or apricot fool, is a perfect end to a rich and heavy Mughlai meal. Its fruitiness is a delightful palate-cleanser.
     


     

    Our recipe is based on the Khubani ka Meetha served at weddings at the Chowmahalla Palace in Hyderabad, and we guarantee that you will be blown away by its deliciousness.

    Even children will love this lovely and refreshing dessert of sweet yet tangy apricots—all golden and moist and scrumptious—and garnished with slivers of crunchy almonds and topped with cream, ice cream, or custard.
     


     

    Follow our simple and easy Khubani ka Meetha recipe to reproduce this one-time specialty of the royal kitchens of the Nizams of Hyderabad in your own home kitchen. Just five ingredients are combined to create this delectable dessert—dried apricots, sugar, lime juice, almonds, and cream.

    Whole dried apricots from Kashmir, Afghanistan, and Turkey work best because they are sweeter and juicier and more delicious. Turkish apricots with their bright golden colour are an excellent choice.
     


     

    The traditional accompaniment to Hyderabadi Khubani ka Meetha is clotted cream or malai–fresh thick cream that forms after boiling milk. If you are looking for something less traditional—and willing to risk the wrath of purists—try custard, vanilla ice cream, cardamom-saffron mousse, mascarpone, or creme fraiche.

    Serve Khubani ka Meetha at the end of a Hyderabadi daawat of other quintessential Hyderabadi dishes like Chicken Biryani, Mirchi ka Saalan, Dahi Vada, Shahi Meetha Paratha, and Bagara Baingan.
     


     

    Find the best ever Khubani Ka Meetha Recipe here complete with a step by step guide on how to make perfect Hyderabadi Khubani ka Meetha.

    Take a look at some of our other Indian dessert recipes:

    Badam Halwa
    Kaju Katli
    Shahi Tukda
    Gajar ka Halwa
    Shahi Phirni
    Semiya Payasam

    Or take a look at all our yummy Dessert Recipes here!

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  • RECIPE

    INGREDIENTS

    500 gram dried apricots, soaked in 3 cups water for 12 hours, then deseeded
    200 gram sugar, (about 1 cup)
    1 tablespoon lime juice
    6 almonds, blanched, skinned, and slivered
    250 ml cream, malai (about 1 cup)

    COOKING METHOD

    1. Place kadhai or saucepan on medium heat. Slide in soaked apricots along with the water in which they were soaked overnight. Add sugar and stir to dissolve. Bring to a boil, stirring often in a mashing movement till the khubani ka meetha thickens and is syrupy and pulpy, but not completely mashed. This should take between 15 and 20 minutes.
       
    2. Add lime juice, stir, and cook for another minute. Remove from heat and transfer to a serving bowl.
       
    3. Garnish with slivered almonds and pour ¼ cup cream over the khubani ka meetha. Serve warm or chilled, with the remaining cream on the side.

      Cook’s Note: Khubani ka Meetha can be served with cream, as we have done here, or with ice cream or custard, the other popular options.

      Serves: 4 to 6
      Prep Time: 10 minutes plus 12 hours soaking time
      Cook Time: 22 minutes
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