Khubani ka Meetha – Apricot dessert



Khubani ka meetha is an authentic dessert from the Hyderabadi cuisine. Hyderabad fondly known as the ‘Pearl City’ is an enchanting land of heritage monuments,forts,palaces, lakes, museums, gardens, software parks and more importantly a delectable cuisine fit for the kings. The once princely state was a kingdom of the wealthy and powerful Qutubshahi and Asafjahi rulers. The relics of their glorious rule can still be seen all over the city. Hyderabad has now emerged as the seat of India’s mighty Software dynasty. but what is remarkable about this city is that it has not lost  its princely charm while catering to the city’s new royalty.

Hyderabadi food even today can boast of the aristocratic touch. Hyderabadi dum biryani, haleem and khubani ka meetha are the most famous delicacies of this place, so much so, no feast big or small is complete without these delicacies.

Khubani means Apricot and Meetha means dessert. It is  very easy to make,nutritious and is still considered a royal dessert. It is  served chilled with a dollop of whipped cream or vanilla ice cream. It can be easily stored in the fridge up to a month.  I am sharing with you this authentic recipe.

   Khubani ka Meetha

What you need:

  • 250 g dried Apricots
  • 1 cup sugar


  • Soak the apricots in three glasses of water for at least 6 hours. I prefer to soak over night. The apricots swell up and become slightly soft.


  • Remove these soaked apricots from the water which by now would have acquired a beautiful color. Reserve the water.
  • Make a small slit on one side of each apricot and remove the nut from inside. Keep both the nuts and the apricots.


  • In a deep bottomed pan, put the reserved water and the sugar and boil till sugar has been dissolved.
  • Now add the seeded apricots and cook till apricots become soft and the syrup comes closer.



  • Take off heat and chill. Make sure it is neither too watery nor too thickly pulpy. Add a little red food color .


  • Now crack open the shells of the nuts carefully with a pestle.
  • You can see a nut with a brown skin just like an almond. Put these nuts in hot water and peel them.
  • When the sweet is chilled, serve in individual bowls.
  • Sprinkle the nuts.
  • Top with some whipped cream or a scoop of vanilla ice cream.
  • Enjoy a desert of the royalty.




First week of Fiesta Fridays First Annual party was a huge success. There were many new guests besides the usual gang. Congratulations to the awesome host Angie @ The Novice Gardener and her super duper co-hosts Hilda @Along The Grapevine and Julianna @Foodie On Board for successfully completing the first course of the fiesta.

The second week happens to be the ‘Dessert and Main Course’ round. This week’s fiesta will be co-hosted by my very dear friends Nancy @Feasting With Friends and Selma @Selma’s Table. I am taking this indulgent chilled dessert for this course for all the wild party goers. My sweet will be chilling in the fridge till I prepare the main course.

For all my friends…..




This week has been an eventful one. 26th January happened to be celebrated in India and Australia. India celebrated its 66th Republic Day and US President Barack Obama became the first US president to attend the spectacular military and cultural display in a mark of the nations’ growing closeness.Australians celebrated Australia day to commemorate  the first landing in Australia by Captain Arthur Phillip. They attended festivals, fireworks, community and many sporting events.

Picture courtesy: Google
Picture courtesy: Google


Picture courtesy: Google
Picture courtesy: Google






57 thoughts on “Khubani ka Meetha – Apricot dessert

    1. Thank you Linda. It is very light and nutritious too. We can just make it and store it in the fridge.A small bowl a day for kids after school will pack lot of energy into them😃👍

      Liked by 1 person

  1. I would love to visit Hyderabad – it was the one place I wanted to get to India that I did not manage – but at least I can enjoy this traditional and tasty sweet. Happy Fiesta Friday to you!

    Liked by 1 person

      1. That is very kind. If we travel again in that part of the world, I would love to take you up on it. I met a young woman a few weeks ago thinking of moving to India, and when she asked where she should go, I suggested Hyderabad. She was delighted because that’s exactly where she had thought she would like to go.

        Liked by 2 people

      1. Wow! That must be very interesting. I applied for research in English Literature but couldn’t pursue because I had to look after my little cuties ☺Not complaining but can feel your excitement. Awesome job 👍

        Liked by 1 person

  2. I am obsessed with jam, I am known to easily eat it straight from the jar (don’t ask me how much jam I go through a week!!), so this dessert looks ideal to me! Less sugar and liquid then jam, and NO FAT means this is an dream of a guilt-free dessert for me 🙂

    Liked by 1 person

  3. Oh, this recipe makes me so curious, especially that we rarely have fresh apricots in this small town. 😀
    I’ll copy down the recipe just in case I encounter the fruit!

    Liked by 1 person

    1. Coincidentally this dessert is made with dried apricots. Even we do not get hold of fresh apricots here. You must try this dessert. Stays for over a month in the fridge. It tastes best with a scoop of vanilla icecream on top.


      1. Dried apricot is even rarer than the fresh ones! LOL!
        I thought of sun-drying the apricots myself if I can get some. Ha ha ha. 😀
        Maybe I can get some imported apricot during or after the Chinese New Year. After all, the second month of Chinese calendar is called as Apricot Blossom Month. 😀

        Liked by 1 person

      2. Oh is it!! I didn’t know that at all. I know that years are named after animals. The Chinese restaurant we frequently visit has printed place mats which describes each year and the characteristics of people born in that year. We find it very interesting. I’m from the Tiger year !!

        Liked by 1 person

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