Khubani ka Meetha Recipe: Khubani ka Meetha is a delightful dessert that perfectly complements a hearty meal like Hyderabadi Biryani. This classic Hyderabadi sweet is crafted from apricots and custard, offering a symphony of flavors and textures.
To prepare the Khubani, dried apricots are soaked, blended into a smooth puree, and cooked with ghee, sugar, cardamom powder, saffron-infused milk, and chopped almonds until thickened to perfection.
For the Custard, custard powder is mixed with milk, heated, and cooked until thickened. Sugar and fresh cream are added, resulting in a creamy and luscious custard.
To assemble, portions of Khubani and Custard are layered in serving glasses, topped with finely chopped mixed nuts for a delightful crunch.
Khubani ka Meetha Recipe Ingredients:
For The Khubani:
- 2 cups dried apricots
- A pinch of saffron strands
- 1/4 tsp warm milk
- 1/4 cup ghee
- 1/2 cup sugar
- 1 tsp cardamom powder
- 1/4 cup chopped almonds
- 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 tablespoon finely chopped mixed nuts (almonds, pistachios, and cashews)
Khubani ka Meetha Recipe Method:
For the Khubani:
- Soak the dried apricots in water for 4 to 5 hours. Drain, deseed, and blend into a smooth puree.
- Mix saffron strands with warm milk and set aside.
- Heat ghee in a pan, add the apricot puree, and cook on medium flame for 10 to 15 minutes, stirring continuously.
- Add sugar, cardamom powder, and cook for 5 minutes.
- Lower the flame, add saffron-milk mixture and almonds, cook for a few seconds, and set aside.
For the Custard:
- Mix custard powder with 1/4 cup cold milk and set aside.
- Heat remaining cold milk in a pan, add custard-milk mixture, and cook for 10 minutes, stirring continuously.
- Switch off the flame, add sugar, and let it cool completely.
- Once cooled, add fresh cream and mix well.
Assembly:
- Divide Khubani and Custard into 6 portions.
- In serving glasses, layer Custard followed by Khubani, and sprinkle mixed nuts on top.
- Repeat to make 5 more glasses.
- Refrigerate for at least one hour before serving.
Nutrient values (per serving):
- Energy: 390 cal
- Protein: 4 g
- Carbohydrates: 52.8 g
- Fiber: 1.2 g
- Fat: 16.9 g
- Cholesterol: 8 mg
- Sodium: 16 mg
Conclusion:
Khubani ka Meetha Recipe is a delightful dessert that combines the sweetness of apricots with the creaminess of custard, creating a harmonious blend of flavors and textures. Whether served after a lavish meal or as a special treat on its own, this Hyderabadi delicacy is sure to tantalize the taste buds and leave a lasting impression. With its simple yet exquisite preparation, Khubani ka Meetha is a versatile dessert that can be enjoyed on various occasions, from festive celebrations to casual gatherings with family and friends.
FAQs about Khubani ka Meetha Recipe
What is Khubani ka Meetha?
Khubani ka Meetha is a traditional Hyderabadi dessert made with apricots and custard. It features a sweet apricot puree flavored with saffron and cardamom, served over creamy vanilla custard and garnished with chopped nuts.
Is it necessary to soak the apricots before making Khubani ka Meetha?
Yes, soaking the dried apricots is essential to soften them, making them easier to blend into a smooth puree. It also helps in enhancing their flavor and texture.
Can I use canned apricots instead of dried apricots?
While dried apricots are traditionally used to make Khubani ka Meetha, canned apricots can be substituted if dried ones are unavailable. However, adjust the sugar quantity accordingly as canned apricots may be sweeter.
How long can Khubani ka Meetha be stored?
Khubani ka Meetha can be stored in the refrigerator for up to 3-4 days in an airtight container. However, it is best enjoyed fresh or within a day or two for optimal flavor and texture.
Can I serve Khubani ka Meetha warm instead of chilled?
While Khubani ka Meetha is typically served chilled, it can also be enjoyed warm, especially during colder months. Simply heat it gently in a microwave or on the stovetop before serving.
