Tag Archives: hyderabadi dessert

Qubani Ka Meetha

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Qubani Ka Meetha is a traditional and authentic dessert of Hyderabadi cuisine. This is prepared with the dried apricots and they are most probably served in all the festivals in Hyderabad, most commonly on weddings.

A very simple, easy and delicious dish but consumes time in the preparation. Let me share the recipe…

Taking this to Fiesta Friday #127 hosted by angie-thenovicegarderner.

Qubani Ka Meetha

Qubani Ka Meetha

Ingredients:

  • Dried Apricots – 20 nos
  • Sugar – 7 to 8 tbsp
  • Badam/Almonds – 6 nos
  • Lemon juice – 1 tsp

Preparation:

  • Soak dried apricots in 4 to 5 cups of water (it should sink) for almost 10 hrs or overnight.
  • Remove the seeds from the apricots, roughly chop them small pieces.
  • Boil those chopped apricots in the soaked water for almost 30 mins or until the apricots comes to mashing consistency.
  • Add in the sugar, give a stir and cook in low flame for 5 mins.
  • Pour in the lemon juice, give a stir and cook in low flame for 5 mins or until it thickens or comes to a syrup consistency.
  • Transfer to a bowl, garnish with thinly sliced badam/almonds.

Serve warm or chilled with sliced badam/almonds or with rabdi.

For more Ramzan/Ramadhan/Iftar or Eid recipes, click here.

Double Ka Meetha

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Double Ka Meetha is one among the most familiar Hyderabadi Cuisine, which is a must in their weddings and most of the occasions. This is my first try towards Double Ka Meetha, as RAMZAAN special. Let me share the recipe…

For my other dessert recipes, click here.

Double Ka Meetha

Double Ka Meetha

Ingredients:

  • Bread slices – 8 nos
  • Milk – ½ litre
  • Sugar – 8 tbsp
  • Cashew nuts – 10 nos
  • Raisins – 10 nos
  • Almonds / Badam – 5 nos
  • Pista / Pistachios – 6 nos
  • Saffron – few strands
  • Clarified butter / Ghee – 5 tbsp.

Preparation:

  • Boil 2 to 3 cups of water in a bowl, add in the almonds/badam and pista and cook for few mins or until the skin of the nuts oozes. Remove from fire, bring it room temperature. Remove the skin and keep it aside.
  • Boil the milk in a heavy bottomed sauce pan, add in 5 tbsp of sugar, stir well to get dissolved.
  • Sprinkle cardamom powder and keep cooking the milk in medium flame, until the milk reduces to ¼ th, original portion.
  • Meanwhile, prepare sugar syrup – by boiling water along with sugar, cook until the syrup thickens.
  • Take the bread slices and halve them to triangle shape.
  • Heat a tbsp. of ghee/clarified butter in a pan, add in the bread slices one by one and continue frying on both sides until it turns golden brown or dark brown.
  • Remove from fire, dip the bread slices in the sugar syrup and transfer it to a plate.
  • Finely chop the badam/almonds and pista, keep it aside.
  • Roast cashew nuts and raisins in ghee, until they turn golden brown and keep it aside.
  • Arrange the bread slices as you desire, pour in the milk mixture over the bread.
  • Sprinkle the chopped almonds/badam and pista all over the bread and then sprinkle the fried cashew nuts and raisins with few strands of saffron.

Serve hot or chilled or at room temperature.