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Khubani ka Meetha, Hyderabadi Apricot and Custard Dessert Recipe

Khubani ka Meetha is the perfect dessert to serve after a sumptuous meal of Hyderabadi Biryani. It is a classic Hyderabadi dessert made with apricot and custard.



A puree of delightfully sweet apricots with a hint of tang and sourness, is laced with Indian spices like cardamom and saffron, and served on a bed of lusciously creamy vanilla custard.

A garnish of crunchy nuts adds to the richness of this fabulous dessert. Khubani ka Meetha is a must-have item on most Hyderabadi wedding menus, but you don’t have to attend one to taste this amazing dish – just try it at home on a Sunday and surprise your family with it after lunch.

You can try other apricot delights like Apricot Mousse and Apricot Stew with Vanilla Custard .

Khubani ka Meetha, Hyderabadi Apricot and Custard Dessert Recipe

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Khubani ka Meetha, Hyderabadi Apricot and Custard Dessert Recipe recipe - How to make Khubani ka Meetha, Hyderabadi Apricot and Custard Dessert Recipe

Soaking time:  4 to 5 hours   Preparation Time:    Cooking Time:    Total Time:     6Makes 6 servings
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Ingredients


For The Khubani
2 cups dried apricots (kummani / jardalu)
a pinch of saffron (kesar) strands
1/4 tsp warm milk
1/4 cup ghee
1/2 cup sugar
1 tsp cardamom (elaichi) powder
1/4 cup chopped almonds (badam)

For The Custard
1 1/2 tbsp custard powder
1 1/2 cups cold milk
1/4 cup sugar
1/4 cup fresh cream

For The Garnish
6 tsp finely chopped mixed nuts ( almonds, pistachios and cashews)

Method
For the khubani
    For the khubani
  1. Combine the dried apricots in enough water in a deep bowl and soak it for 4 to 5 hours. Drain, deseed and blend in a mixer till smooth. Keep aside.
  2. Combine the saffron strands and warm milk in a bowl, mix well and keep aside.
  3. Heat the ghee in a deep non-stick pan, add the apricot purée, mix well and cook on a medium flame for 10 to 15 minutes, while stirring continuously.
  4. Add the sugar, mix well and cook on a medium flame for 5 minutes, while stirring continuously.
  5. Add the cardamom powder, mix well and cook on a medium flame for 5 minutes, while stirring continuously.
  6. Lower the flame to slow, add the saffron-milk mixture and almonds, mix well and cook for a few seconds. Keep aside.

For the custard
    For the custard
  1. Combine the custard powder and ¼ cup of cold milk in a bowl, mix well and keep aside.
  2. Heat the remaining 1¼ cups of cold milk in a deep non-stick pan and cook on a medium flame for 3 to 4 minutes.
  3. Add the custard-milk mixture, mix well and cook on a medium flame for 10 minutes, while stirring continuously using a whisk.
  4. Switch off the flame, add the sugar and mix well. Keep aside to cool completely.
  5. Once cooled completely, add the fresh cream and mix well. Keep aside.

How to proceed
    How to proceed
  1. Divide the khubani into 6 equal portions. Keep aside.
  2. Divide the custard into 6 equal portions. Keep aside.
  3. In a serving bowl/glass, put a portion of the prepared custard, top it with a portion of the khubani and finally top it with 1 tsp of mixed nuts evenly over it.
  4. Repeat step 3 to make 5 more glasses.
  5. Refrigerate for atleast one hour and serve chilled.
Nutrient values (Abbrv) per serving
Energy390 cal
Protein4 g
Carbohydrates52.8 g
Fiber1.2 g
Fat16.9 g
Cholesterol8 mg
Sodium16 mg

Reviews

Khubani ka Meetha, Hyderabadi Apricot and Custard Dessert Recipe
 on 07 May 20 10:02 AM
5

Is it necessary to add whipped cream in this recipe, or it can be avoided? Is there any other alternative of whipped cream to make it for senior citizens, to lessen the calories?
Tarla Dalal
07 May 20 11:03 AM
   Hi Rewa, there is no whipped cream in the recipe, we have used fresh cream in the custard. You can avoid it if you wish and make a normal custard with milk and use it.
Khubani ka Meetha, Hyderabadi Apricot and Custard Dessert Recipe
 on 10 May 19 01:05 PM
5

I would prefer a more ethnic recipe switch out the custard with rabdi
Tarla Dalal
11 May 19 09:09 AM
   Hi RJ, You can try making it with rabdi.But, in Hyderabad Khubani ka meetha is traditionally served with malai or custard.
Khubani ka Meetha
 on 18 Jan 17 09:15 AM
5

OMG!!! The taste of khubani is still lingering on my tongue... My friends loved it when I made for my small get together... simple to make yet so rich in taste... Thank you for sharing this recipe guys.
Khubani ka Meetha
 on 10 Apr 13 02:03 PM
5

Fab Moghlai dessert which is basically aprictos cooked with khoya. Rich in taste and a lovely aroma of apricots.

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