Qubani Ka Meetha
Dried apricots soaked and slow-cooked into a glossy, tangy-sweet compote, traditionally served with a dollop of fresh cream at the end of a Hyderabadi wedding feast.
- Prep
- 480 min
- Cook
- 30 min
- Total
- 510 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Heavy saucepan
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 7 g
- carbs
- 35 g
- fibre
- 3 g
- protein
- 3 g
- calories
- 210 kcal
Instructions
- 1
Put the dried apricots in enough water. Leave them to soak overnight until plump.
- 2
Take the seeds out of the apricots. Crack open a few seeds and save the almond-like nuts inside.
- 3
Cook the apricots, soaking water, and sugar on low heat for 25-30 minutes until soft and syrupy.
- 4
Gently crush a few apricots with the back of a spoon. Leave some pieces whole.
- 5
Stir in the cardamom powder and the saved kernels if using.
- 6
Let the mixture cool completely. Chill it in the fridge before serving.
- 7
Serve topped with a generous spoonful of fresh cream and slivered almonds.
Chef's tips
Soaking the apricots overnight helps them cook evenly, so do not rush. Adjust the sugar if your dried apricots taste extra tart.
Ingredient substitutions
- fresh cream → vanilla ice cream or clotted cream (malai)
Storage
Refrigerate in an airtight container for up to 5 days.
Reheating
Served cold; not reheated.
Common mistakes to avoid
- •Mashing all the apricots completely instead of leaving some whole pieces for texture.
Serving suggestions
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