Khubani ka meetha is a famous Hyderabadi sweet, known as apricot sweet made with just 4 ingredients khubani(apricot), sugar, ghee, and nuts. This tasty apricot sweet is mostly available at Hyderabad restaurants and weddings. The step-by-step procedure with a detailed video recipe.
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Apricots mean khubani, and meetha means sweet. The “khubani ka meetha” means “apricot sweet“. soaking requires some time but cooking takes less time with just 4 ingredients. According to the apricots we select taste will change slightly. Can taste, and adjust sugar accordingly. serve this delicious Hyderabadi kubani ka meetha after a big meal of Hyderabadi biryani. Best combined with vanilla ice cream, Gulab Jamun, and whipped cream.
Top 11 most popular Indian desserts:
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- Soft Rasgulla
- Halwa puri/halwa samosa
- Double ka meetha/bread halwa
- Special Dum key semiya
- Sabudana kheer
Tips for a perfect khubani ka meetha:
- Can prefer small-size of apricots.
- Apricots will become easy to cook if it is soaked for a long time.
- If you prefer with seeds, then remove the seeds after soaked.
- There will be a small badam-size nut, separate it and use it while cooking.
- For 200 g of apricots, 200 g of sugar will be the correct measurement.
- Adjust sugar according to the sweetness of the apricots.
- Can skip the color if you won’t like it.
- Cook apricots over a low flame.
- It is neither too dry nor too runny, should be jammy consistency.
- Better serve qubani ka meetha with vanilla ice cream, gulab jamun, and whipped cream.
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Khubani ka meetha recipe video:
Khubani ka meetha recipe card:
Khubani ka meetha is a famous Hyderabadi sweet, known as apricot sweet made with just 4 ingredients khubani(apricot), sugar, ghee, and nuts. This tasty apricot sweet is mostly available at Hyderabad restaurants and weddings.
- Seedless apricots(khubani) – 200 g
- Sugar(cheenee) – 200 g
- Red-orange food colour – 3 pinches
- Water – 1 1/2 glasses
- Cashew nuts(kaju) – 1/2 cup
- Almonds(badam) – 1/2 cup
- Vanilla essence – 1 teaspoon
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Add 200 g of seedless Turkish dried apricots(khubani) to a bowl.
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Can prefer small-size of apricots.
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Pour 1 1/2 glasses of water.
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Dip apricots properly in water. can add more water if necessary.
-
Cover and soak for 4 hours or overnight.
-
Soaking apricots is the most important step.
-
Apricots absorb water will swell and slightly changes color.
-
Apricots will become easy to cook if it is soaked for a long time.
-
Add soaked apricots with water into a pan.
-
Start boiling over a medium flame.
-
Stir occasionally, cover, and cook for 10 minutes.
-
Flip the apricots and cook on both sides.
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Add 200 g of sugar(1 cup) and mix well.
-
Adjust sugar according to the sweetness of apricots
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Add a teaspoon of vanilla essence.
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Add 3 pinches of red-orange food color.
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Stir well until the color mix.
-
Cook for 5 minutes until the sugar melts and the syrup thickens.
-
The consistency should be neither too dry nor too runny.
-
Now stir occasionally and cook over a low flame.
-
The syrup thickens when it cools, so do not dry it completely.
-
When the syrup is juicy and the apricots are cooked well.
-
It is neither too dry nor too runny, should be jammy consistency.
-
At this stage switch off the fire.
-
Heat a pan over medium flame and add a tablespoon of ghee.
-
Add 1/2 cup of halved almonds and 1/2 cup of cashew nuts.
-
Fry until it turns golden.
-
If you take apricots with seeds then add small badam-size nuts while cooking.
-
Add nuts to the kubani and mix well.
-
Take into a serving bowl, and serve warm or chilled.
-
Prefer chilled qubani ka meetha with vanilla ice cream, gulab jamun, and whipped cream.
- Can prefer small-size of apricots.
- Apricots will become easy to cook if it is soaked for a long time.
- If you prefer with seeds, then remove the seeds after soaked.
- There will be a small badam-size nut, separate it and use it while cooking.
- For 200 g of apricots, 200 g of sugar will be the correct measurement.
- Adjust sugar according to the sweetness of the apricots.
- Can skip the color if you won’t like it.
- Cook apricots over a low flame.
- It is neither too dry nor too runny, should be jammy consistency.
- Better serve qubani ka meetha with vanilla ice cream, gulab jamun, and whipped cream.
- Vanilla essence and food color are just for good flavor. These are optional you can skip them.
Step-by-step procedure for khubani ka meetha:
Soaking:
Add 200 g of seedless Turkish dried apricots(khubani) to a bowl.
Can prefer small-size of apricots.
Pour 1 1/2 glasses of water.
Dip apricots properly in water. can add more water if necessary.
Cover and soak for 4 hours or overnight.
Soaking apricots is the most important step.
Apricots swell:
Apricots absorb water will swell and slightly changes color.
Apricots will become easy to cook if it is soaked for a long time.
I have taken seedless apricots.
If you prefer with seeds, then remove the seeds after soaked.
There will be a small badam-size nut, separate it and set it aside.
Boiling apricots:
Add soaked apricots with water into a pan.
Start boiling over a medium flame.
Stir occasionally, cover, and cook for 10 minutes.
Flip the apricots and cook on both sides.
Add 200 g of sugar(1 cup) and mix well.
For 200 g of apricots, 200 g of sugar will be the correct measurement.
Adjust sugar according to the sweetness of apricots
Add a teaspoon of vanilla essence.
Add 3 pinches of red-orange food color.
Can use Kesar’s food color.
Stir well until the color mix.
Cook for 5 minutes until the sugar melts and the syrup thickens.
The consistency should be neither too dry nor too runny.
Now stir occasionally and cook over a low flame.
The syrup thickens when it cools, so do not dry it completely.
When the syrup is juicy and the apricots are cooked well.
It is neither too dry nor too runny, should be jammy consistency.
At this stage switch off the fire.
Frying Dryfruits:
Heat a pan over medium flame and add a tablespoon of ghee.
Add 1/2 cup of halved almonds and 1/2 cup of cashew nuts.
Fry until it turns golden.
If you take apricots with seeds then add small badam-size nuts while cooking.
Add nuts into the sweet and mix well.
Take into a serving bowl, and serve warm or chilled.
Prefer chilled qubani ka meetha with vanilla ice cream, gulab jamun, and whipped cream.
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