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


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


  • 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.