BM# 68-Cooking Carnival: Day 24
Theme of Week 5: Fruit based Desserts
Dish: Qubani Ka Meetha
After 2 days of using freshfruit in desserts, today I have a dish that uses dried fruit instead. Qubani ka Meetha is a traditional Hyderabadi dessert that has been on my to make list for a very very long time. Finally got a chance to make it for Cooking Carnival.
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 is a traditional Hyderabadi dessert made from dried apricots. It is very simple to make with just a few ingredients. Serve it with some fresh cream or vanilla ice cream.
Qubani ka meetha is a traditional Hyderabadi dessert made from dried apricots. It is very simple to make with just a few ingredients. Serve it with some fresh cream or vanilla ice cream.
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.
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
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.
Lovely dish with apricots ; I also steer away from sugar syrup based sweets .. loved the garnish
The apricots we get here are seedless and so if I make I think I will add almonds instead. This looks so decadent..
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.
All time favourite qubani ka meetha, and your clicks are seriously fabulous with a beautiful stunning set up; loving it.
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
When I tried this for a previous BM, we all loved it. I agree the soaking time is the most painful 🙂
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
Khubani ka meetha is in my to do list since ages.Yours looks absoliutely stunnning.
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
Such a classic!! Lovely recipe Pavani. 🙂
Ah such delicious looking dessert..I am yet to make this too..and your pictures are so inspireing!
This one has been on my to do list for ages. Must have tasted awesome.
Love the way you captured this classic treat.