Qubani ka Meetha – Royal Hyderabadi Delicacy

Qubani ka Meetha is a classic dessert from Hyderabad, India. Made with dried apricots, it has a unique, sweet, and tangy taste. This dish is simple yet very special and is often served at weddings and celebrations.

More Hyderabadi Desserts To Try – Double Ka Meetha, Hyderabadi Chobe ki Puri, Sooji ki Kheer, Zaffrani Gulab Jamun, Gil-e-Firadus, Sheer Khurma, Meethi Seviyan.

What is Qubani ka Meetha?

Qubani means “apricot” in Urdu. “Meetha” means sweet. So, Qubani ka Meetha is literally “sweet made from apricots.” This dish is prepared by cooking dried apricots until they turn soft and syrupy. It’s then served with fresh cream, custard, or ice cream.

Why You’ll Love Qubani ka Meetha

• This dessert is special because it brings a unique taste – sweet, tangy, and rich.
• It’s a perfect finish to a hearty meal, especially for festive occasions. Plus, it’s very easy to make with just a few ingredients!
• You can serve this with ice cream or custard. This is an easy make-ahead sauce.
• Enjoy making and sharing this delightful Hyderabadi treat with family and friends.

Ingredients & Variations

Dried Apricots | Qubani – Use soft, slightly brownish-orange dried apricots rather than the bright orange ones. The dried ones have a richer, more intense flavor. Soak the apricots in water for 4–5 hours or overnight to soften them. This helps them cook faster and releases their natural sweetness. Once soaked and cooked, apricots become tender and develop a thick, jam-like texture, perfect for Qubani ka Meetha.

Sugar – Essential for balancing the apricots’ slight tang. You can adjust the amount based on your preference. We add sugar after the apricots have cooked down to a pulp, allowing the sugar to dissolve evenly and caramelize slightly. You could substitute with jaggery or honey if you prefer a more natural sweetener, though this might slightly alter the traditional flavor.

Saffron Strands – Adds a subtle floral aroma and a hint of luxurious flavor to Qubani ka Meetha. The saffron strands bring a golden hue, enhancing the dessert’s visual appeal. Soak the saffron strands in a small amount of warm water or milk before adding to the apricots. This helps release their color and flavor more effectively.

How To Use Apricot Kernels

When preparing Qubani ka Meetha, don’t discard the seeds you remove from the apricots after boiling. Inside each apricot seed is a small almond-like kernel, often called “badam” in South Asian cooking. Here’s how to extract and use them:

1. Remove the Seeds: After boiling the apricot, while mashing the soft apricots, take out the seeds.
2. Crack Open the Seeds: Rinse them in water and pat dry. Carefully. crack them open using a nutcracker or a small hammer.
3. Extract the Kernels (Badam): Inside, you’ll find small, tender kernels that resemble almonds. These add a delicate crunch and a subtle, nutty flavor.
4. Usage: You can add these kernels directly to the Qubani ka Meetha as a garnish, enhancing both its texture and taste. They also make the dessert look more authentic and traditional.

These kernels add a unique touch to Qubani ka Meetha, elevating its flavor and presentation.

Serving Suggestions

Qubani ka Meetha, with its rich and fruity apricot flavor, pairs beautifully with vanilla custard or ice cream. This combination of sauce and ice cream or custard makes an impressive, dessert that’s simple to assemble and delightful to enjoy. Here’s how you can present it:

• Chilled Vanilla Custard or Butterscotch Ice Cream
  Qubani ka Meetha tastes amazing with either chilled vanilla custard or butterscotch ice cream. The custard’s smooth texture and mild vanilla notes bring out the rich, tangy apricot flavors. Whereas, the butterscotch ice cream adds a crunchy caramel dimension to each bite. The combination of butterscotch ice cream and qubani sauce is my favorite.
• Assembling the Dessert
  • For Ice Cream: Slice a slab of butterscotch or vanilla ice cream if you’re serving it as a plated dessert, or simply scoop 1–2 generous scoops into a serving bowl.
  • For Custard: If using vanilla custard, ensure it’s thick and well-chilled. Spoon it into the serving bowl, making a smooth base layer.
• Pour Over the Apricot Sauce
  Spoon the warm or room-temperature Qubani ka Meetha sauce over the ice cream or custard. Pour generously, letting the thick, syrupy apricot mixture cascade over the creamy base, partially covering the ice cream or custard.
• Garnishing
  • Apricot Kernels: Sprinkle a few of the extracted apricot kernels (badam) on top. These almond-like kernels add a wonderful nutty taste and a unique visual appeal.
  • Pistachios: For extra color and richness, add a sprinkle of chopped pistachios. Their bright green hue contrasts beautifully with the amber-colored apricots and creamy base.
• Serving Suggestions
  Serve the dessert immediately to keep the ice cream from melting too much. The contrast between the chilled cream or ice cream and the warm apricot sauce creates a lovely balance of textures and temperatures. Each bite is a mix of creamy, tangy, crunchy, and nutty flavors.

This presentation enhances the traditional Qubani ka Meetha and adds a touch of elegance. It’s sure to be a favorite at gatherings or special dinners!

Storing Qubani ka Meetha – Tips For Keeping It Fresh

Qubani ka Meetha is an ideal make-ahead dessert that can be stored for several days while maintaining its flavor and texture. Here’s how to store it properly:

1. Refrigeration
   • Once the apricot sauce has cooled to room temperature, transfer it to an airtight container.
   • Store it in the refrigerator for up to 5–7 days. The flavors actually deepen over time, making it even more delicious.
2. Freezing (Optional)
   • For longer storage, Qubani ka Meetha can be frozen. Pour the cooled sauce into a freezer-safe container, leaving a bit of space at the top for expansion.
   • Freeze for up to 1–2 months. Thaw it in the refrigerator overnight before serving.
3. Reheating
   • If you prefer serving it warm, reheat the sauce gently on the stovetop or in the microwave. Stir occasionally to maintain its smooth consistency.
   • Avoid overheating, as this can caramelize the sugars too much or alter the texture.
4. Garnish Freshly
   • If you’re adding garnishes like apricot kernels or pistachios, add them fresh when serving to maintain their crunch.

With these steps, you can enjoy Qubani ka Meetha anytime you want, whether for a quick dessert or a planned gathering.

Qubani ka Meetha

After double ka meetha, qubani ka meetha is my second favorite dessert. I first heard about this dessert from my Hyderabadi cousins, who would often mention it whenever I asked them about wedding or function menus. They gave me an idea of how it’s made, but I didn’t get a chance to taste it until my wedding, where it was one of the five desserts served.

Being the bride, I couldn’t enjoy my fair share that day. But when I visited my mami’s place for the first time after marriage, she made it for the welcome dinner. I finally had a hearty helping, and from that moment, this dessert became one of my favorites.

Over time, I’ve simplified the recipe, and now it’s a star at many potlucks I attend. My friends even request it whenever we meet for lunch or dinner. Though traditional recipes may differ, this version is one we make often. I love serving it with thick vanilla custard or butterscotch ice cream, which adds a delicious crunch to the dish.

Now, over to the recipe…