Make your own indulgent Almost Ferrero Rocher Chocolate at home with our easy recipe. Perfect for satisfying your sweet cravings!
Qubani ka Meetha is a delicious, popular, and easy traditional dessert recipe from Hyderabad.
Simple, refreshing Indian dessert recipe to make this apricot compote. The Hydrabadi Royal is a healthy, easy-to-make, warm, comforting dessert. It is made from dried apricots or jardaloo and sugar. Perfectly cooked and topped with nuts, dry fruits, and ice cream, Apricot Fool has a fruity taste.
A yummy palate cleanser and a perfect way to end a heavy meal that could be a heavy Mughlai meal! Tastes amazing when warm with ice cream on a cold winter day! Serve chilled on a hot summer afternoon.
This recipe is thanks to Shailaja who welcomed us to her home and served some amazing food. Her Ivy Gourd Chutney. I made this as a part of the Foodie Monday Bloghop group.
These are the ingredients needed. For quantities check the recipe card.
- Dried Apricots: Also Jardaloo is the main ingredient. Use whole apricots, the dried ones. The best ones are from Turkey but I buy locally so Kashmiri or Afghanistan are good and sweeter.
- Water: Plain tap water is all you need.
- Sugar: I use regular white sugar.
- Lemon juice: There are some recipes that skip adding lemon juice but using it gives a nice tang to the compote.
- Dry fruits: I prefer using the kernels of the dried apricots. Zero Waste plus they are a little on the bitter side so that balances out all the tastes. You can use other dry fruits like pistachios, almonds.
- Ice Cream: Serve with ice cream I prefer vanilla ice cream. Feel free to serve it with cream or custard.
- Soak the dried apricots in water overnight. Soaked overnight they become soft and plump.
- Strain and reserve the water. Now remove the seeds from the apricots. Do not skip this step unless you deseed the apricots you cannot smash them to the consistency needed.
- In a thick-bottomed pan, add the apricots and reserved water from the soaked apricot. Add more water in case the water is less. Cook on low flame. Slow cooking is the key here.
- Keep an eye on the cooking apricots. Stir the apricots and keep an eye on them. Stir the apricots and keep an eye on them. As the apricots cook mash them up with your ladle.
- Add sugar after 20 to 25 minutes. The mixture will become runny but do not panic. Continue cooking on low flame after about 5 minutes the mixture will thicken.
- Stir and continue to cook till the mixture thickens a bit, approx 5-6 minutes on a low flame. The Khubani ka Meetha is ready when the consistency is neither too dry nor too liquid.
- Finally, after the mixture cools a little add lemon juice.
- As the apricots cook break the hard kernel and get the inside seed out. Discard the hard-covering kernel.
- The nuts inside look like almonds, mini ones use these to garnish.
How to serve
Kids and adults love this delicious, scrumptious dessert.
- A refreshing and delicately flavoured delicacy you can serve warm or hot.
- Serve as a part of an authentic Hyderabadi meal or as a festive dessert for parties and get-togethers, kitty parties and birthday parties.
- We love it in the festive season, like Ganesh, Diwali and Christmas!
- A sweet yet tangy and moist compote pairs well with ice cream, cream or malai, custard, and yogurt.
- Garnish with seeds of the apricot or dry fruits like cashew nuts, pistachios and almonds. You can also add melon seeds and pumpkin seeds as a topping.
- Make a fruit trifle using cake or digestive biscuits as the base. Top with khubani ka meetha, whipped cream and custard or ice cream.
- The apricots I like to use are Indian ones. They are plump and sweet. The seed in the hard kernel in them that can be used as garnishing. But you can use the Turkish ones they are beautifully orange and are tangy too.
- In case you plan to use the Turkish apricots use the lemon juice sparingly.
- Since apricots are sweet you can avoid the sugar.
Instead of a dessert this delicious Apricot compote can be used in different ways. Here are some suggestions you can adapt to suit your taste.
- In individual serving bowls add crushed digestive biscuits. Top with whipped cream, jelly, nuts and Khubani ka meetha. For an indulgent dessert of course you can top it with ice cream.
- Why use store-brought jam|marmalade? Use Khubani ka meetha with your morning chapatti, toast and crackers.
- Sunday brunch? Top your Ragi Pancakes with some Qubani ka meetha. You will love the fruity taste.
- Is the heat getting you? Do kids have no time for breakfast? Make a smoothie or a shake with a spoonful of the delicious Apricot compote.
- Of course, your overnight smoothie bowl will love a spoonful of Khubani ka meetha. Try it!
- Roasting veggies? How bout a hint of sweetness with the homemade apricot compote as a sauce or glaze? The flavours with a curry powder or coffee spice mix will be amazing. You can use the same on meats. I know it tastes wonderful with chicken.
- Baking? How about adding some to cakes, muffins, pies, tarts or bread recipes?
- Use some to stuff the puff pastry sheets or phyllo sheets to make some Danish, sweet samosa.
Here is what you will need
- Bowl to soak the apricots
- Thick-bottomed pan
- Spoons and ladles
- Nutcracker or mortar pestle
- Bowls to serve
- Scoop for ice cream
- This delicious, rich and indulgent Khubani ka Meetha can be stored in the fridge but needs to be used up in one week.
- The Quabani ka meetha tastes great when cold too so you need not heat it. But if you need it warm, microwave it for 30 seconds.
Tips and Tricks
- Soak the apricots this softens them and the natural sweetness is enhanced. Soak them overnight but in case you forget add some hot water and soak for 4- 5 hours.
- Deseed the soaked apricots and remove the hard kernel inside. This is before you start cooking the apricots.
- Do not discard the water in which you have soaked the apricots. It adds to the flavour and being sweet reduces the amount of sugar you need.
- Having said that you can add sugar as you need or avoid it the apricots are sweet the added sugar just highlights it. In the case of this dessert, less is more. Taste and then add more sugar if needed.
- I do not use cardamom but you can add some. It will taste and smell wonderful.
- Khubani ka Meetha is not a smooth compote it should be jam-like but lumpy in consistency. In case you like a smooth texture you can use an immersion mixer and blend it to the smoothness you need.
- Khubani ka meetha is served warm but in summer we like it chilled.
- Use the seed in the deseed apricot kernels as a garnish. You will need to break open the kernels before you can see the nuts.
- You can soak these small almonds in warm water and peel them. Chop them up or use them plain as they are on the dessert.
Frequently asked questions
I used fresh apricots and it did not work well!
This recipe calls for dried apricots. The water content in fresh apricots is high the texture and consistency will differ.
Can I avoid sugar or use an alternative?
Yes, of course, apricots are sweet so you can avoid it. Try alternatives like maple syrup.
Do I need to garnish the Khubani ka meetha with nuts?
No, in case you are suffering from nut allergy you can avoid nuts. Try garnishing with seeds melon seeds, pumpkin seeds are fine too. In case you want to avoid any garnish too that is also totally fine.
What nuts can I use to garnish the Khubani ka meetha?
Use nuts and seeds you have at hand. For example pistachios, almond slivers, cashew nuts and raisins. Seeds like melon seeds, pumpkin seeds and chia seeds.
Why eat Apricots?
Apricots are rich in fibre, vitamins, flavonoids, potassium and antioxidants. These nutrients we need for overall health, immune function, healthy skin and digestion.
Qubani ka Meetha
- Spoons and Ladles
- Mortar and Pestle
For the Qubani ka Meetha:
- 500 grams dried apricots
- 3 cups water for soaking
- 1 cup sugar
- 1 tablespoon lemon juice
- apricot seeds
- ice cream
- Soak the apricots in water overnight.
- In the morning strain and reserve the water.
- Deseed the apricots.
- In a kadhai/wok or saucepan add the reserved water and deseed apricots and cook on low flame. Add more water if needed.
- As the apricots cook break the kernel of the apricot and collect the seeds. Discard the kernels.
- As the apricots cook stir occasionally and mash the apricots with your spoon.
- Add the sugar once the apricots are mushy about 20 to 25 minutes approx. Stir to dissolve and cook till the khubani ka meetha thickens.
- Switch off the gas and add the lemon juice.
- Transfer to a serving bowl.
- Serve garnished as per taste with ice cream, custard, cream, and the apricot seeds.
- The apricot seeds can be blanch. Soak the seeds in warm water and peel them.
- You can enjoy the Meetha without any toppings too.
- Add some saffron in the boiling water to enhance the flavours and colours.
- Soak the apricots in the plenty of water. I reduced the water as I was making a smaller quantity. I added more water later.
Summary: In summary, Khubani ka Meetha is not only a healthy dessert it can be a nutritious addition to meals. Indulge in this royal treat occasionally as dessert. Use the recipe in your meals as a sauce or topping. You and your family can benefit from the health benefits of apricots.