Khubani ka Meetha, Hyderabadi Apricot and Custard Dessert Recipe
by Tarla Dalal
Added to 7 cookbooks
This recipe has been viewed 15856 times
Khubani ka Meetha is the perfect dessert to serve after a sumptuous meal of Hyderabadi Biryani. It is a classic Hyderabadi dessert made with apricot and custard.
A puree of delightfully sweet apricots with a hint of tang and sourness, is laced with Indian spices like cardamom and saffron, and served on a bed of lusciously creamy vanilla custard.
A garnish of crunchy nuts adds to the richness of this fabulous dessert. Khubani ka Meetha is a must-have item on most Hyderabadi wedding menus, but you don’t have to attend one to taste this amazing dish – just try it at home on a Sunday and surprise your family with it after lunch.
You can try other apricot delights like Apricot Mousse and Apricot Stew with Vanilla Custard .
- Combine the dried apricots in enough water in a deep bowl and soak it for 4 to 5 hours. Drain, deseed and blend in a mixer till smooth. Keep aside.
- Combine the saffron strands and warm milk in a bowl, mix well and keep aside.
- Heat the ghee in a deep non-stick pan, add the apricot purée, mix well and cook on a medium flame for 10 to 15 minutes, while stirring continuously.
- Add the sugar, mix well and cook on a medium flame for 5 minutes, while stirring continuously.
- Add the cardamom powder, mix well and cook on a medium flame for 5 minutes, while stirring continuously.
- Lower the flame to slow, add the saffron-milk mixture and almonds, mix well and cook for a few seconds. Keep aside.
- Combine the custard powder and ¼ cup of cold milk in a bowl, mix well and keep aside.
- Heat the remaining 1¼ cups of cold milk in a deep non-stick pan and cook on a medium flame for 3 to 4 minutes.
- Add the custard-milk mixture, mix well and cook on a medium flame for 10 minutes, while stirring continuously using a whisk.
- Switch off the flame, add the sugar and mix well. Keep aside to cool completely.
- Once cooled completely, add the fresh cream and mix well. Keep aside.
- Divide the khubani into 6 equal portions. Keep aside.
- Divide the custard into 6 equal portions. Keep aside.
- In a serving bowl/glass, put a portion of the prepared custard, top it with a portion of the khubani and finally top it with 1 tsp of mixed nuts evenly over it.
- Repeat step 3 to make 5 more glasses.
- Refrigerate for atleast one hour and serve chilled.
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