Qubani ka meetha
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Dried apricots soaked and stewed into a glossy, sweet compote, served with cream or custard at Hyderabadi weddings.
Region: Hyderabad, TelanganaOccasion: Weddings and festive feastsTime: 40 min + overnight soakingServes: 4Vegetarian
Ingredients
- 250 g dried apricots (qubani), with stones
- 3 cups water for soaking
- ½ cup sugar (adjust to the sweetness of the apricots)
- Juice of ½ lemon
- Fresh cream, malai or custard to serve
Method
- Wash the apricots and soak them overnight in the water.
- Remove the stones; keep a few, crack them and take out the kernels.
- Cook the apricots in the soaking water until soft, about 15 minutes. Mash some of them, leaving others in pieces.
- Add the sugar and simmer, stirring, until thick and glossy, about 15 minutes more. Stir in the lemon juice.
- Cool, top with the apricot kernels and serve with cream, malai or custard.
History
Dried apricots have long been brought to India from Afghanistan and Central Asia. Hyderabad's cooks made them into this simple dessert.
Significance
Qubani ka meetha is a dessert of celebrations and is usually served in small bowls at the end of a wedding feast.