Khubani Ka Meetha (Apricot Pudding - Hyderabadi Style)

          Khubani Ka Meetha is a traditional Hyderabadi dessert made from dry apricots, known as Khubani in urdu. It is very simple and easy to make, where the apricots are soaked overnight and then gently simmered to get the desired consistency. In this recipe I have used store bought pitted apricots. The addition of sugar is optional and can be adjusted according to individual taste. 

          It is usually served with custard and topped with chopped nuts. This is a festive sweet that is mostly served during weddings or any special occasions. You can relish this royal delicacy with whipped cream or ice cream too. But I served with some hung yoghurt to balance the sweetness. So check out the step by step pictorial recipe to prepare it. 

• 200 gms. dried apricots, pitted
• 1 tbsp. sugar (opt)
• 1/2 tsp. lime juice
• pinch of salt
• 1/4 tsp. cardamom powder
• 1 tsp. kewra / rose water
• 1 tbsp. chopped almonds
• 1 tsp. chopped pistachios
• pinch of saffron
• extra chopped nuts to garnish
• few pomegranate pearls to garnish (opt)
• hung yoghurt to serve

          Soak the apricots overnight in 1 cup water. Pressure cook in the same water it was soaked for 2-3 whistles. This way the cooking time is less. 

          Transfer the contents to a pan and simmer till all the water has dried up. Keep mashing the apricots with the ladle or with a potato masher. 

          Add the sugar (you may add more depending on individual preference), cardamom powder, chopped almonds, lime juice, salt, pistachios and kewra water.

          Mix everything well and simmer for 1-2 minutes. Switch off the flame and add the saffron. Mix and keep it aside to cool. 

          Refrigerate for some time and serve with a topping of some hung yogurt (to balance the sweetness), chopped nuts and pomegranate pearls. 

                       Soak the apricots overnight in 1 cup water. 

                       The soaked apricots.

                      Pressure cook in the same water it was soaked, for 2-3 whistles. Transfer
                      to a pan & simmer till water has dried up. Mash apricots with ladle or 
                      with a potato masher. 

                      Add sugar, cardamom powder, chopped almonds, lime juice, salt,
                      pistachios & kewra water. Mix well & simmer for 1-2 minutes.

                       Switch off flame & add saffron. Mix & keep it aside to cool. 

                     Refrigerate for some time & serve with a topping of some hung yogurt,
                     chopped nuts and pomegranate pearls.