A quintessentially Hyderabadi dessert called Khubani ka Meetha Recipe. The beautiful colour and flavours makes this dessert irresistible. The apt Urdu word is “Shahi”or Royal!

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A quintessentially Hyderabadi dessert called Khubani ka Meetha Recipe. The beautiful colour and flavours makes this dessert irresistible. The apt Urdu word is “Shahi”or Royal!
by [Archana Potdar] · This post may contain affiliate links · 17 Comments
Rains when you best avoid leafy vegetables and vegetables like cauliflower is the time when bitter gourd, ridge gourd, snake gourds and fresh turmeric leaves are available.
In the rains avoid eating raw vegetables, they should be well washed and cooked. Fish and chicken are avoided, and we call it Shravan Mahina… the Hindu Month of Shravan which is holiest. In fact, people keep a Vrat for Chaatur Maas, 4 months when certain foods are avoided.
Turmeric is long known for its anti-inflammatory benefits on the body there is a reason why you are fed turmeric milk when you suffer from cough and cold.
Fresh turmeric roots can be eaten as a pickle, there is veggie too( recipes soon). Since we Indians generally tried to avoid waste the turmeric leaves were highly prized by the Ancient Indians.
They developed Patoli, also a turmeric leaf is added to butter when making ghee. There may be many more recipes I am not aware of but in case you know please tell me.
Nag Panchmi, the 5th day of Shravan we Hindus worship Snakes. Snakes are revered in Hinduism there are many mythological stories associated with snakes and they make an interesting read. Though all the stories I think we are taught that snakes do not attack unless provoked, snakes are needed for the ecosystem. So leave them alone.
On Nag Panchmi we avoid using a Tava/skillet, we avoid chopping in fact use of sharp objects and objects for tilling digging etc are avoided.
So any festivity we have a special dish, something that is good for the season.
“When in Rome do as Roman do ” following this proverb tried remaking patoli.
This time my daughter demanded them and she wanted them a little sweet a little pungent. She also helped me make them. I loved making them with her in fact we shot a video.
Deep-Fried Modak
The end result is a fragrant and healthy low fat, gluten-free dish and completely satisfying experience.
I have already said that the ingredients for both modak and patoli for both make the filling first so that it cools down for you to use your hands when necessary. The Goan soak and grind the rice fine to make patoli but I prefer this method of making a dough with rice flour.
You will need a steamer to make these Patoli. You can buy it here
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Do you like this recipe? Have you tried it? In case you do and whenever you do please tag me on Facebook. My Instagram handle is #themadscientistskitchen. You can also use my Twitter handle, Then you are always welcome at my Pinterest page too. I will love to see you there.
Please also subscribe to my mailing list and join me in my journey of Food! Will enjoy seeing what you make so that I too can learn from you!!!
Do you like this recipe? Have you tried it? In case you do and whenever you do please tag me on Facebook. My Instagram handle is #themadscientistskitchen. You can also use my Twitter handle, Then you are always welcome at my Pinterest page too. I will love to see you there.
Please also subscribe to my mailing list and join me in my journey of Food! Will enjoy seeing what you make so that I too can learn from you!!!
Shobha Keshwani says
I really want to make this sweet.. but can't find fresh turmeric leaves. Caan we steam in banana leaaves instead
ArchanaPotdar says
Thanks, Shobha. You can try but the aroma that turmeric leaves give is different. Try growing turmeric roots you do get fresh turmeric in Mumbai.
Mayuri Patel says
That's a very interesting recipe Archana and like the name Patoli. As you said it would taste like traditional steamed modak. I would love to try out this recipe if I ever have excess to turmeric leaves. Such a wonderful traditional recipe you've shared.
ArchanaPotdar says
Please try Mayuri.
Renu says
How interesting it is to know that we have similar dishes but cooked in a different style in different states for the same occasion. Steaming it in green leaves would definetly add flavour to the dish.
ArchanaPotdar says
True we have the same roots Renu we just need to be reminded of them.
Chef Mireille says
surprised to find so much chili powder though optional in the filling in a dessert. Regardless I wish I could get turmeric leaves so I can try it.
ArchanaPotdar says
Mir there is enough jaggery too to cut the chilli powder.
Swati says
Very interesting recipe and dish.. loved reading about the tradition of Nag Panchami ..
ArchanaPotdar says
Thanks, Swati.
Sarika Gunjal (spice zone) says
Never heard of this before. something totally different. Looks so yummy and specially it is gluten free..
ArchanaPotdar says
Thanks.
Jolly says
Very interesting recipe... i always loved traditional recipes and reading about the customs related to it. This looks incredibly delicious 🙂
ArchanaPotdar says
Thanks, Jolly.
Kalyani says
Nag Panchami and ganesh chaturthi in bangalore had this as a must-have dish 🙂 this is so delicious.. we make it very similarly except folding it over like a karanji and steaming it .. rest everything is the same, including the outer covering and filling !
ArchanaPotdar says
Food all over India is the same. Add some local ingredients and leave out the unavailable ones. Thanks, Kalyani I thought this was unique to the Konkan belt.