Qubani ka meetha is a classic Hyderabadi dessert made from dried apricots, which reached the Deccan from Afghanistan and Central Asia. It is a must at Hyderabadi weddings, where it is served as the final sweet course, often next to double ka meetha. The small, hard, light-brown dried apricots with their stones are essential to the true taste.
The apricots are soaked, stoned and cooked slowly with sugar until they break down into a thick, glossy, amber-brown compote with some pieces still whole. It tastes deep, tangy-sweet and slightly caramel. It is served warm or chilled, topped with cream, malai or custard, and the cracked kernels from the stones are sometimes used as garnish.
At a glance
| Region | Telangana |
|---|---|
| Cuisine | Hyderabadi |
| Diet | Vegetarian |
| Course | Dessert |
| Prep time | 15 minutes |
| Cook time | 35 minutes |
| Total time | 50 minutes |
| Serves | 6 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | dried apricots / sugar / cream / almonds |
Ingredients
- 250 g dried Hyderabadi apricots (qubani), with stones
- 4 cups water for soaking
- 1/2 cup sugar, adjust to taste
- 1 tsp lemon juice
- 1/2 cup fresh cream or thick malai
- 10 almonds, blanched and sliced
Method
- Wash the apricots well and soak them in 4 cups water overnight, or for at least 8 hours, until plump and soft.
- Remove the stones by squeezing each apricot gently; keep the soaking water. Crack a few stones and remove the kernels for garnish if you like.
- Put the apricots and the soaking water in a heavy pan and bring to a boil. Simmer on medium-low heat for 15 minutes until very soft.
- Mash about half the apricots with a spoon, leaving the rest in pieces.
- Add the sugar and cook on low heat for another 15-20 minutes, stirring often, until it thickens to a jammy consistency and turns glossy and deep amber.
- Stir in the lemon juice and switch off. It will thicken more as it cools.
- Serve warm or chilled in small bowls, topped with cream or malai and sliced almonds or the apricot kernels.
Tips
- Use the small Hyderabadi or Afghani dried apricots with stones; Turkish apricots give a different, brighter flavour.
- Taste before adding all the sugar, since apricot sweetness varies.
- Vanilla custard is a popular alternative topping at weddings.
Serve with
Fresh cream, malai, vanilla ice cream or custard.