Qubaani ka meetha

Qubani ka meetha is a traditional Hyderabadi dessert made from dried apricots! The dried apricots are soaked,deseeded and then cooked along with sugar to form an amber coloured saucy syrup.



This dessert is the most popular one in hyderabadi weddings! Qubani ka meetha is served with a topping of thick cream,generally I have seen some variations in the toppings,you can put custard or thick cream or even a scoop of vanilla ice cream!You can also put the apricot kernels in it to make the dessert nutty!In my recipe,when I was deseeding the soaked apricots and breaking the shells to take out almonds,Sameeha was sitting on the counter and watching the whole procedure,she got really excited to see tiny almonds coming out of the apricots, and was popping in the almonds as i deseeded each of 'em, so I chopped the regular almond & mixed it with the dessert.



The preparation is too simple,the result is too good and rich. I tell you, dont eat this in a hurry,take your time and let your taste buds tickle with each mouthful of this nutty dessert! A perfect end for a sumptuous hyderabadi meal of Biryani and mirchiyon ka saalan.

As far as I remember,mom used to put qubani:sugar in the ratio of 1:1,i.e the weight of qubaani before soaking and deseeding it,I saw in the recipes online,very less quantity of sugar relatively,so you can adjust according to your taste ,because generally qubaani is little bit sour,so the sugar content will mask the sourness of the apricot,so you can go either way.I used 1:1 method.

Ingredients:
Qubani/apricot-300 gms
sugar-300gms
thick cream for the topping
chopped almonds,for extra nutty dessert
food color(optional)

Method:
--Soak the qubaani overnight in water or at least for 4 hours.
--After getting soaked qubani will swell double its size,deseed and keep the seeds aside.
--Now take about 2 glasses of water and boil the deseeded apricot till it is soft andd mushy.When it is mushy press the mushy apricot with the back of the spoon to the walls of the saucepan,when the consistancy has reached the semi liquid state,add sugar,mix well and if you want a darker colour you can add food colour.
--Let it cook on low heat,meanwhile break the seeds that you deseeded from apricot to get a tiny heart shaped almond from it!
--Put the almonds in the qubani mixture,if for some reason(my reason,Sameha ate all:D) you fail to get apricot almonds deseeded,you can chop regular almonds and stir in the apricot mixture.
--When the desired consistency is reached,remove from heat and serve at room temperature or chilled, Spread thick cream on the qubani ka meetha generously.
--Close your eyes and enjoy each mouthfull.mmmmmmmmmmmmmmmmmmmm
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