Khubani ka Meetha (Apricot Pudding)

  • PREP TIME: 10 minutes
  • CUISINE: Hyderabadi
  • COURSE: Dessert / Indian Sweet
  • SOAKING TIME FOR APRICOTS: 05 hours
  • SERVES: 4 Pax

An Indian dessert made from dried apricots stewed in honey accompanied with Ice cream and topped with fresh cream

Ingredients and Quantity

  • Dried apricots (Khubani or Jardaloo) - 500 gm.
  • Sugar- 1/4th cup
  • Honey- 30 ml (If you want to avoid using sugar then add only honey 100 ml)
  • Water-03 cups
  • Lemon Juice- 02 ml
For Garnish
  • Almonds, blanched, peeled and slivered-10 gm.
  • Pistachio nuts, blanched, peeled and slivered - 10 gm.
  • Apricot kernels: 10 gm.
  • Rose petals (dried): 01 tsp
For Accompaniments
  • Vanilla Ice-cream- 04 medium sized scoops
  • Fresh cream (Whipped) - 1/4th cup

Method

  1. Wash the apricots and soak in 03 cups of water for 05 hours.
  2. De-seed the apricots, chop 3/4th of the apricots and ¼ th cut into halves and place in a pan along with the water it was soaked add sugar and honey.
  3. Cook over medium heat for 10 to 15 minutes, till the sugar dissolves and the mixture becomes pulpy and blended. Keep the bigger apricots aside and puree the rest 3/4th apricots. Cook the puree mixture thickens and starts to bubble, now add the reserved stewed apricot halves.
  4. Add lemon juice and stir well.
  5. Transfer into a serving dish and let them chill.
  6. Serve cold accompanied with ice-cream.
  7. Top with freshly whipped cream.
  8. Garnish with slivered almonds, pistachio nuts slivers , apricot kernels and dried rose petals.

Chef Tips

  1. It may also be served warm, if desired then skip sr.no 5. And 6.
  2. To enhance the flavour, apricots may be stewed in only honey i.e. no sugar then use 100ml. I personally suggest using only honey.
  3. To further enhance the flavor and colour you may add ½ gm. of Saffron strands steeped in a little hot milk or hot water.
  4. Do not discard the Apricot kernels, Remove the kernels and blanch them, remove the skin and set aside the kernels for garnishing.
  5. After topping with freshly whipped cream it may be topped with a little honey.
Logo