BM# 68-Cooking Carnival: Day 24
Theme of Week 5: Fruit based Desserts
Dish: Qubani Ka Meetha
This has got to be the simplest Indian dessert ever. No need to make sugar syrup (which I still run miles away from), no need to deep fry and no elaborate procedure — perfect dessert to make for me. The most time consuming part of the whole recipe is soaking the dried apricots. Once you get that done, it takes about 35~45 minutes hands on time. I thought cracking the seeds was a little tricky because they are small and smacking them to get to the kernel needs some patience. Other than opening the almond shaped kernels, the recipe is breeze to make.
To be honest, I have never tasted or even seen qubani ka meetha before. I used dried apricots from India that were a little on the dark side. I’ve seen many qubani ka meetha photos online and most of them have a nice orange hue, mine turned out dark. But it tasted delicious and my husband attested to it.
Serve qubani ka meetha warm or cold with cream or vanilla ice cream. The recipe I used is from Sweet temptations by Sanjeev Kapoor.
Qubani Ka Meetha
Ingredients
- 1 cup Apricot Dried / Qubani
- 1/4 ~ 1/3 cup Sugar (adjust as per taste)
- Vanilla Icecream cream / Whipped , to serve
Instructions
- Soak dried apricots in 3cups of water overnight, or at least 6 hours.
- Once the apricot are nice and plump, drain them reserving the soaking water.
- Remove the seeds from the apricots, then wash the seeds and crack them to open the kernels.
- Blanch the kernels in boiling water for 3~4 minutes, remove the skin and set them aside.
- Boil the apricots in the same water they were soaked, for about 10~12 minutes.
- Add the sugar and continue to boil for nother 3~4 minutes or until the sugar dissolves.
- Remove from heat and cool slightly. At this stage, you can either puree the apricots or leave them whole (like I did).
- Serve with fresh cream or vanilla ice cream and garnish with apricot kernels. Enjoy!!
usha
My favorite sweet and this use to be a popular dessert during weddings when we growing up. It is suppose to be dark in color. The apricots we get here are orangish yellow hence the pictures you saw online must have an orangish hue.
Kalyani
Lovely dish with apricots ; I also steer away from sugar syrup based sweets .. loved the garnish
Gayathri Kumar
The apricots we get here are seedless and so if I make I think I will add almonds instead. This looks so decadent..
vaishalisabnani
This dessert has been on my to do list since a real long time..hoping to make it soon…your clicks are truly inspiring me..wow..super.
Priya
All time favourite qubani ka meetha, and your clicks are seriously fabulous with a beautiful stunning set up; loving it.
srividhya
This is super awesome. I know many of our blogger picked this for Q last time. I am yet to try. love the addition of icecream
harini-jaya
When I tried this for a previous BM, we all loved it. I agree the soaking time is the most painful 🙂
Ritu Tangri
delicious dessert with Khumani. As a kid, I used to love taking kernels out of seeds. the problem of soaking time can be minimized by taking seedless variety of Khumani
sapana
Khubani ka meetha is in my to do list since ages.Yours looks absoliutely stunnning.
Sowmya
I saw this recipe on a cookery show and was planning to trying it out. Now your pictures have me drooling here. Have to make it soon
Smruti Shah
Such a classic!! Lovely recipe Pavani. 🙂
Srivalli
Ah such delicious looking dessert..I am yet to make this too..and your pictures are so inspireing!
themadscientistskitchen
This one has been on my to do list for ages. Must have tasted awesome.
Suma Gandlur
Love the way you captured this classic treat.