Qubani ka Meetha - Royal Hyderabadi Delicacy.pdf

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15/05/14 11:46 PMYummy Food: Qubani ka Meetha - Royal Hyderabadi Delicacy

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Qubani ka Meetha - Ro yal Hyderabadi Delicacy

W ishing you a very happy and yu mmy 2014. Starting the year on a sweet note, I thought of postinga sweet recipe. Though I have got some recipes in mind and 1-2 recipes in draft, I thought of posting something which is close to my heart. I am not a sweet loving person, though I taste eachand every sweet, there are quite few w hich I call th em as my favourites.

After double ka meetha, this qubani ka meetha is my second favourite dessert. I came to knowabout this dessert through my ‘Hyderabadi Cousins’…..who always use to talk about this whenever Iask them about the menu of any wedding or any function. From them I got the idea how this ismade but never got a chance to relish it….My first encounter with this dessert was in my wedding.

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This was one among the five desserts which were served on that day. Being bride I could not havemy fair share of this dessert.

But later when I came to my mom’s place for the first time after marriage, the same dessert wasmade in welcome dinner….I had hearty share of this dessert and from the time this dessert was oneof my favourite. Over the time I made changes to make this in a much simpler way. The result is theone which I am going to post today…Though the traditional recipe vary from what I am going to posttoday….but still in many houses this is the recipe which we make more often…..

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3/11



This qubani ka meetha is star of many potlucks I attend. My friends even ask me to make this whenwe are meeting over for dinner or lunch. So such is the craze of this sweet and tangy dessert.Though serving suggestions vary, I love to serve this with thick plain vanilla custard or butterscotchice cream…the butterscotch in the ice-cream add crunch to this dessert. Over to recipe…

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Qubani ka Meetha/Khubani ka Meetha/Apricot Pudding/Stewed Apricot-------------------------------------------------------------------------------------------Dessert/ApricotCompote/Thick Apricot Sauce--------------------------------------------------------------------------------------------INGREDIENTS:

! kg. Dried Apricots1 ! cups Sugar, adjust as per your taste! tbsp. Saffron strands

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5/11



PREPARATION:

Wash and soak dried apricots overnight in enough water. The ratio of dried apricots and watershould be 1:3.By morning these dried apricots will puff into smooth balls. Transfer the contents to pressurecooker and pressure cook for 2-3 whistles or until soft.When the dried apricots turn soft (you can check softness by pressing the dried apricots inbetween your fingers, the seed will come out easily) using a sieve separate water and cookeddried apricots. Reserve the water.Keeping the dried apricots in the sieve, using backside of a large spoon, gently mash thecooked dried apricots into the reserved water. Mash till you remain with seeds. *Now add seeds to warm water and set aside for 5-10 minutes. Rinse and pat dry. Break openthe seeds using a pestle or nut cracker to remove kernels. Cut into half and serve on top asgarnish.



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Meanwhile add sugar to the collected puree and transfer it on stovetop. Cook un til you getthick sauce consistency. Add saffron strands and mix gently. Turn off the flame and leave tocool.Add love to make this dessert taste 'Yummy'.Refrigerate in an air tight container to use when needed. You can store this puree in fridge upto a week.



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TO MAKE THICK VANILLA CUSTARD:Prepare custard as per the instructions on the packet. Make it little thick, the consistency should belike pudding.



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SERVING SUGGESTIONS:

You can serve this with plain vanilla custard or thick cream or whipped cream or vanilla icecream. I usually serve this with plain chilled thick vanilla custard or butterscotch ice cream.Just cut a slab of ice cream or scoop 1-2 scoops of ice cream in a serving bowl and pour inthick apricot sauce which we made above and garnish with chopped apricot kernels andpistachio. Serve immediately.



9/11



Instant Rasmlai MangoFalooda/Faluda

Strawberry Trif le Fruit & Cream Trifle- A chilled layereddelicacy for ...

*NOTES:Alternatively you can remove seeds from the cooked dried apricots by pressing with your fingersand puréeing the pulp in the mixer until smooth.

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POSTED BY LUBNA KARIM AT 11:30 AM

LABELS: SWEETS / DESSERTS

11 C O M M E N T S :

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Rekha Radhakrishnan said...

Happy new year to you and family. I wish I could grab them off the screen... They look yum :)

JANUARY 6, 2014 AT 11:57 AM

Rafeeda AR said...

this looks so yummy... especially as topped on custard, too good...JANUARY 6, 2014 AT 2:21 PM

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Veena Theagarajan said...

so yummy looking dessert.. Love the snaps.. this is new to me

JANUARY 6, 2014 AT 5:51 PM

Shweet Spicess said...

Looks amazingly delicious :)


The Cooking Doctor said...

i have fresh apricots in the fridge, will that work? Would love to try this and Happy New year tou and family Lubna!


Hamaree Rasoi said...

Hi Lubna, Happy New Year to you and your f amily. I am sure that this dessert tastes as tangyand sweet as it looks so inviting.Deepa


Shama Nagarajan said...

yummy drooling dessert


Recipe world said...

Wow, that sounds really yummy! Nice recipe and lovely clicks..


MSUSMA said...

Mouth watering dessert


Sushma Madhuchandra said...

very tempting! I would love to try this. Happy new year Lubna!


saffronstreaks said...

Happy new year Lubna. very beautiful dessert to welcome this new year. I have posted thissometimes back. Will try it next time with custard. Amazingly delicious

Sukanya


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Qubani ka Meetha - Royal Hyderabadi Delicacy.pdf