Khubani ka meeta is another fusion dessert of India. Mughal chefs at that time, who enjoyed cooking with fresh apricots in their native, brought India these dried apricots. Then these trees were cultivated around Himalayas and they thrive there till now.
Now to our dessert...Qubani ka meeta is a simple jam (preserve) like dish. It is popular among Hyderabad cuisine.
I came to know of this from a nearby restaurant. Then I got an idea of this recipe by the vahchef's video. Thanks to the vahchef, I learned this easy and delicious dessert.
Then I had a dilemma, if I should buy some dried apricots , which are too expensive at Indian grocery stores, while I can get fresh apricots from my nearby farmer's market. But then I thought of sticking to the original recipe, as this is new to me. Anyway , I will try with fresh US grown apricots soon and will let you know how it came out .Till then enjoy this Turkish Qubani ka meetha !
 |
| Qubani ka meeta |
 |
| dried apricots from Indian grocery stores |
 |
| soaked apricots |
 |
| Seeded apricot, soaking water, seeds of apricot |
 |
| Removing the shell of apricot seeds |
 |
| Apricot nuts |
 |
| Boiling apricot fruits |
 |
| Apricot dessert ....qubani ka meeta |
|
| Yummm...enjoy qubani ka meetha with kulfi ice cream |
Ingredients:
Dried apricots - 25
sugar - 1/2 cup
cardamom powder - 1/4 tsp
Method:
Rinse the dry apricots.
Soak the dried apricots in cold water overnight (inside fridge) or at room temperature for 6 hours.
Squeeze and remove the seeds.
Save the soaked water and seeds.
Gently crush the seeds (just to halve them) and take out the nuts.
The apricot nuts would look like almonds but with more flavor.
Now put the fruit in a wok along with soaked water.
Cook for 15-20 minutes or until the fruit gets a jam like consistency.
Add required sugar and stir well for 5 minutes.
Add cardamom powder and chopped apricot nuts.
Stir well and switch off.
Qubani ka meetha is ready!
Serving suggestion :
Serve warm as dessert along with whipped cream or ice cream.
 |
| Happy Birthday Nissi |
