Qubani Ka Meetha

Qubani ka Meetha never fails to reminds me of the grandiose and pompous Hyderabadi weddings. A Hyderabadi gathering is never complete without the presence of this glorious meetha that has become synonym and a glory to the place of Hyderabad.

Qubani Ka Meetha topped with thick cream

Qubani, in Urdu language means Apricot in English. For this particular meetha, only dried apricots are used along with their seeds. The seeds contain kernels inside. The dried apricots are rehydrated in a sugary syrup into a thick compote. I prefer Kashmiri or Afghanistani dried apricots with their seeds to prepare this dessert as I find the dried apricots from Kashmir or Afghanistan very delicious and sweeter in comparision to others.

Dried apricots are high in fibre and proteins. I usually stock up my pantry with a few extra packets of dried apricots as they keep very well in room remperatures.

Anti-Cloclwise from top-Dried apricots, soaked and halved apricots,
its seed, white kernel without skin, and kernel with skin

The amount of sugar you use in the preperation of this dessert depends on the sweeteness of the kind of dried apricots you are using. Be careful before you add sugar, use it according to your tastes.

Qubani Ka Meetha – Apricot Compote

Ingredients:

  • Dried Apricots/Qubani – 400gms (preferably dried naturally)
  • Saffron threads – a pinch (optional)
  • Sugar – 300 gms
  • Thick cream/Custard/Vanilla Ice-cream for serving

Method:

  • Wash and soak the dried apricots overnight in a deep bowl with surplus water so that the water covers them by about 2 inches. The next day, slit the sides of the swelled up apricots to remove their seeds and keep them aside in a cup. Put the slit apricots into a large non-reactive saucepan with the soaking liquid. Add sugar and cover the lid. Let it cook on medium heat for about 20-30 minutes or until the apricots are very soft. Add more hot boiling water if needed. Once the done, let it cool down. (You can even pressure cook for speedy cooking)
  • Meanwhile, crack open the apricots kernels using a nut cracker and soak the badam or nuts in a cup of water to loosen their skin.
  • Once the apricots are cool, pour half of it into a blender container and blend till pureed.
  • Pour the pureed apricots and the other half of the cooked apricots back into the saucepan and let it cook until it has become thick and pasty in consistency. Taste check for sugar. Add more if you need.
  • Remove the skin of the soaking apricot nuts or badam. This should be pretty easy as they have been soaking.
  • Garnish with the badam/nuts and the saffron threads and serve it chilled topped with fresh thick cream, custard or a generous dollop of (Amul) Vanilla ice cream.

Qubani Ka meetha served garnished with nuts

Note: You can use pureed dates instead of sugar for sweetness in this recipe.

It is one of the most simple but incredibly delicious Hyderabadi desserts that you will definitely love and remember always.

Mansi from Fun and Food Cafe has requested me to send this dish to her Vegetarian Thanksgiving event that is hosting on her delicious blog. Mansi, so, here it is.. my recipe all the way to you :-)

Foodbuzz: A couple of days ago, I recieved a lovely Apron and a Rubber Spatula from Foodbuzz. Thankyou for the genorosity for sending me those gifts. I am enjoying using them in my kitchen everyday.

Luv,
Mona

Leave a Reply

  1. Yummy. Love this. Bt i make a varaiation. Instead of pureeing i leave it as it is.
    Ur blog has become my daily recipe book. Keep up the good work. Jazakallah khair :)

  2. hello…..this is delicious.
    I live in sydney and i get dried apricots in orange colour. can i use them?
    plz do rely for my question.
    thanks

  3. What a wonderful website of delicious mouth-watering Hyderabadi recipes. By far the best that I have seen so far.

    Thanks a bunch for sharing your superb collection with fans of Hyderabadi cuisine the world over.

    Will be sharing the link with family and friends.

    I love Qubani ka Meetha, definitely one of my favorite deserts.

  4. Hi Mona,

    Happy Diwali…

    I used your recipe to make this dessert for Diwali party and it was a great hit with my guests.

    I want to thank you for this wonderful and simple recipe.

    Warm regards

  5. hi,i am new to your blog,but it doesn’t seems to be new ,I tried almost every dishes of yours.thanks a ton,every dishes came out perfect.loved your blog & keep up the good work

  6. What exactly is fresh thick cream,where can i get it
    can i use heavy cream or Devon Cream or clotted cream which one works best for this?
    Thanks

    Rajesh, after boiling fresh milk and letting it cool down uncovered in the refrigerator, one can observe a layer of thick cream on top of the milk. Back home in India, we used to collect this fresh cream to add to desserts or chai, or to make fresh butter/ghee etc. In North America access to fresh cream or fresh milk is not that basic. You can use any unsweetened pourable but thick cream like condensed milk, heavy cream, evaporated milk, or even melted plain or vanilla ice-cream according to your likes. You can even use custard instead. ~Mona

  7. Mona, wow…. yummy dessert recipe. My husband loves this dessert and asked me couple of weeks ago to prepare this. I got the link to your blog through Sailu’s food and quickly jotted down this recipe. I made it this noon and it is chilling in the refrigerator for a late lunch dessert. The aroma was superb and we are all waiting for it to chill to devour it up. Thanks for this tasty dessert recipe.

  8. Dear Mona,
    Best wishes to you on Ramadan. For a long time I wanted to try your Qubaani ka meetha and finally did. It tasted really good. Thanks for the recipe.

    Anupama

  9. Hi, I am trying this today for our New Year Gathering at our place. Bless me..I hope everyone likes it..if it turns out good, I will post it too :) Thanks, dear, for this indigineous recipe.

  10. Dear Mona,

    My thanks is slightly delayed. I made the meetha just a day after receiving your reply. It was for my son’s preschool. I was a bit doubtful if the kids would like it but they did. I had sent it along with idlis (i know it sounds wierd!) for an international food week. They said the ‘jam’ was very tasty:) Thank you very much for sharing the recipe and also for your prompt response. I used the locally available apricots (that comes from Turkey).

  11. What next, so much of swt, and so much of delicious side dish. What will be the accompanying main dish, please. Hyderabadiz have their own menu. May be you must have the dastar khwan sample n your widget….
    Best wishes.

  12. Hi I am a first timer at ur site. To be honest I came here because of the common title we share- Zaayeka. Only the spelling is different. lol
    It was nice to see ur posts. Real yummy, found u thru the Veg Thanksgiving Carnival.
    dDo visit me…wud love to be friends.
    Navita

  13. By God!!! Bless you. By far this is the best recipe I have seen for the khubaani ka meetha. This is my favorite Indian desert… no this is the only Indian desert I eat. I too make it the same way. You are from Hyderabad (Daccan), right? only people from there could make this dish so well. Have you tried the same thing with prunes? It comes out absolutely delishsh. But occasionally I do tend to add a pinch of hot pepper to it. Try that. It will be a real surprise…just 1/8 tsp added to the whole recipe.

  14. Hi Mona,

    Where we live, only seedless dried apricots are available. Can I use the same weight as given by you?

    Latha, the kernels in the dried apricots are used for garnish and add a crunch to the dessert, however in case they are not available, you can always go ahead with whatever options you have. You can use the same weight as I have mentioned above. ~Mona

  15. ASAK Mona,
    I wonder if we can make this meetha with dried turkish apricots??

    Ann, you can prepare this meetha with dried apricots of all kinds, from anywhere. They will however vary in the sweetness and you may need to add more sugar in the meetha. ~Mona

  16. Hi Mona,

    I am a big fan of apricots especially dried ones. The kernels are so full of flavour too.

    I bet this recipe sure is one to remember I know I would love it.

  17. so this is what this dessert is.. heard so much abt it but couldn’t imagine it till u explained so well! yum.

  18. Assalamu-alikum Mona,
    Love the meetha :)
    P.S:Did you know the consumption of too many apricot kernels can lead to poisoning? Google it up and see.

    Yes Nabeela, I was surprised to read that too. But I think it is the consumption of bitter apricot kernels that leads to poisoning when they are consumed in high doses. ~Mona

  19. Hi Mona, Lovely recipe, I enjoy your blog a lot. Your recipe is exactly the way my mum makes Quabani ka Meeta! I simply adore this dessert.

    Thanks and Take Care!
    Rachel