Qubani is Urdu for apricot; it is believed that apricots were introduced to the subcontinent by Central Asians
Dried apricots from Afghanistan are especially prized for their flavor. Qubani ka Meetha is a very popular dessert of Hyderabadi cuisine.
Preparation of the dish involves boiling apricots with syrup until they assume the consistency of a thick soup or compote. The dessert is topped with blanched almonds or apricot kernels, and is traditionally garnished with malai (extra thick cream, ideally from buffalo milk), but also with custard or ice cream.
Preparation time: overnight
Cooking time: 45 minutes
Dried apricots 1 kg
Sugar 150 gm
Fresh cream 250 gm
Soak apricots overnight in just enough water to cover them. Add half the sugar to apricots while soak ing. Next morning, boil apricots in the same water till tender. Remove seeds. Sieve till only the fibre remains in the strainer. Add a little water, the remaining sugar and cook at medium heat till desired consistency is obtained.
Crack open the apricot seeds and remove kernel. Blanch the kernel and remove skin. Garnish the dish with these apricot kernels.
Serve with malai (clotted cream).
Text courtesy : wiki
Recipe courtesy : tribuneindia
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