Khubani Ka Meetha: A Taste of Hyderabad

Khubani Ka Meetha Khubani Ka Meetha: Qubani ka Meetha, also known as Khubani ka Meetha, stands out as a cherished sweet treat within Hyderabadi cuisine. This delightful dessert boasts a unique blend of tangy sweetness, crafted from dried apricots, sugar, and nuts, resulting in a compote-like, jammy consistency.

Khubani Ka Meetha

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Soaking Time: 5 hours
  • Total Time: 5 hours 35 minutes
  • Cuisine: Hyderabadi, Indian
  • Course: Desserts
  • Diet: Gluten Free, Vegan, Vegetarian
  • Difficulty Level: Easy


  1. 25 to 28 dried apricots (khubani)
  2. 1 to 1.5 cups strained water from the soaked apricots
  3. 2 to 3 teaspoons sugar, as required (optional)
  4. Sliced almonds (optional)

Also Read: Kadala Curry


  1. Rinse the dried apricots thoroughly under fresh water.
  2. Proceed to soak them overnight in 2 to 2.5 cups of water, or for 4 to 5 hours in warm water.
  3. The following day, remove the apricots from the water, reserving the liquid for later use.
  4. Soften the apricots by pressing them with your fingers and remove the seeds, optionally chopping them as desired. Set aside the hard kernels, breaking them with a pestle or nutcracker.
  5. Discard the hard coverings and set aside the almond-like nuts.

Also Read: Fruit Punch

Making Qubani ka Meetha:

  1. In a frying pan, combine one cup of the strained water with the chopped apricots. Alternatively, mash the apricots by hand before adding them to the pan.
  2. Cook over low heat for 22 to 25 minutes, stirring occasionally. While cooking, continue to mash the apricots with a spoon.
  3. If the mixture appears dry, incorporate some of the reserved strained water.
  4. Sweeten to taste by adding sugar, and continue cooking for an additional 5 to 6 minutes.
  5. Finally, introduce the almond-like seeds of the apricots, mixing and stirring thoroughly.
  6. Serve Qubani ka Meetha hot, warm, or cold.

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