{"id":5131,"date":"2017-09-01T09:27:38","date_gmt":"2017-09-01T09:27:38","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=5131"},"modified":"2020-01-19T13:11:08","modified_gmt":"2020-01-19T13:11:08","slug":"khubani-ka-meetha","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2017\/09\/01\/khubani-ka-meetha\/","title":{"rendered":"Khubani Ka Meetha"},"content":{"rendered":"

(Apricot Pudding) \/\u00a0<\/strong>(A delectable Hyderabadi sweet which is prepared with dried apricots stewed in honey and is topped with fresh cream, laced with saffron strands and is garnished with Apricot kernels and slivered nuts<\/strong>)<\/strong><\/p>\n

\"\"<\/p>\n

Cuisine: Hyderabadi<\/strong><\/p>\n

Course: Dessert \/ Indian Sweet<\/strong><\/p>\n

Preparation Time: 10 minutes.<\/strong><\/p>\n

Soaking time for Apricots: 05 hours<\/strong><\/p>\n

Cooking Time: 15 minutes.<\/strong><\/p>\n

Servings: 04 pax.<\/strong><\/p>\n

Ingredients and Quantity:<\/strong><\/p>\n

Dried apricots (Khubani or Jardaloo) – 500 gm.<\/p>\n

Sugar- 1\/4th<\/sup> cup<\/p>\n

Honey- 30 ml (If you want to avoid using sugar then add only honey 100 ml)<\/u><\/strong><\/p>\n

Saffron- 1\/4th gm.<\/p>\n

Water-03 cups<\/p>\n

Lemon Juice- 02 ml<\/p>\n

For Garnishing:<\/strong><\/p>\n

\u00a0<\/strong>Almonds, blanched, peeled and slivered-10 gm.<\/p>\n

Pistachio nuts, blanched, peeled and slivered – 10 gm.<\/p>\n

Apricot kernels: 10 gm.<\/p>\n

Rose petals (dried):1 tsp,<\/p>\n

For Accompaniments:<\/strong><\/p>\n

Vanilla Ice-cream- 04 medium sized scoops<\/p>\n

Fresh cream (Whipped) – 1\/4th<\/sup> cup<\/p>\n

METHOD<\/u><\/strong><\/p>\n

    \n
  1. \u00a0<\/u><\/strong>Wash the apricots and soak in 03 cups of water for 05 hours.<\/li>\n
  2. De-seed the apricots, chop 3\/4th<\/sup> of the apricots and \u00bc th cut into halves and place in a pan along with the water it was soaked add sugar and honey.<\/li>\n
  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<\/sup> Cook the puree mixture thickens and starts to bubble, now add the reserved stewed apricot halves and the saffron.<\/li>\n
  4. Add lemon juice and stir well.<\/li>\n
  5. Transfer into a serving dish and let them chill.<\/li>\n
  6. Serve cold accompanied with ice-cream.<\/li>\n
  7. Top with freshly whipped cream.<\/li>\n
  8. Garnish with slivered\u00a0almonds ,pistachio nuts slivers , apricot kernels and dried rose petals.<\/li>\n<\/ol>\n

    Chef Tips:<\/strong><\/p>\n

      \n
    1. It may also be served warm, if desired then skip sr.no 5. And 6.<\/li>\n
    2. To enhance the flavour, apricots may be stewed in only honey i.e. no sugar then use 100 ml. I personally suggest using only honey.<\/strong><\/li>\n
    3. To further enhance the flavor and colour you may add \u00bd gm. of Saffron strands steeped in a little hot milk or hot water.<\/li>\n
    4. Do not discard the Apricot kernels, Remove the kernels and blanch them, remove the skin and set aside the kernels for garnishing.<\/li>\n
    5. After topping with freshly whipped cream it may be topped with a little honey.<\/li>\n<\/ol>\n

      \u00a0<\/u><\/strong><\/p>\n

      \u00a0<\/strong><\/p>\n

       <\/p>\n","protected":false},"excerpt":{"rendered":"

      (Apricot Pudding) \/\u00a0<\/strong>(A delectable Hyderabadi sweet which is prepared with dried apricots stewed in honey and is topped with fresh cream,<\/strong><\/p>\n","protected":false},"author":1,"featured_media":9724,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[84],"tags":[36,113,112],"class_list":["post-5131","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-indian-sweet","tag-apricot","tag-hyderabadi","tag-indian-sweet"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/chefreetuudaykugaji.com\/blog\/wp-content\/uploads\/2017\/09\/Khubani-Ka-Meetha3-mincc.jpg?fit=4752%2C7128&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9arbY-1kL","jetpack_likes_enabled":false,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/5131","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/comments?post=5131"}],"version-history":[{"count":10,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/5131\/revisions"}],"predecessor-version":[{"id":9727,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/5131\/revisions\/9727"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media\/9724"}],"wp:attachment":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media?parent=5131"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/categories?post=5131"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/tags?post=5131"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}