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
- Dried Apricots – 20 nos
- Sugar – 7 to 8 tbsp
- Badam/Almonds – 6 nos
- Lemon juice – 1 tsp
Dried apricots getting soaked
To the mashing consistency
with lemon juice, getting thicken
Qubani Ka Meetha
- 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.
Haleem is one of them most important dishes of Middle East, Pakistani and India. Also one of the must to prepared dish for Ramadhan, it also most sold over the streets around the month of Ramadhan.
Haleem is slow cooking dishes which takes almost 4 to 5 hrs to prepare. It is prepared with wheat, barley, meat (chicken, mutton/lamb or beef), lentils and few spices.
It’s been very easy and simple to cook but only the times consumption in cooking process in very large. But I took just 2 to 3 hrs in the preparation of this Haleem. Let me the share the recipe…
Haleem with Ghee Rice and Naan
Preparation Time: 20 mins
Soaking Time: 4 to 5 hrs
Cooking Time: 2 to 3 hrs
1 cup – 160 ml
Serves – 6 nos
- Meat (mutton/lamb) – 1 kg
- Onions – 3 nos
- Channa Dal / Split Black gram – ½ cup
- Urad Dal (white) / White Lentil – ½ cup
- Moong Dal / Green Lentil – ½ cup
- Barley – ½ cup
- Wheat Berries / Wheat / Kothumai – ½ cup
- Garlic – 6 cloves
- Ginger – 2” inch piece
- Chilli powder – 1 ¼ tsp
- Coriander powder – 4 tsp
- Cumin powder – 3 tsp
- Methi / Fenugreek powder – ½ tsp
- Garam Masala – 4 tsp
- Turmeric powder – ½ tsp
- Ghee/Clarified butter – 2 tbsp
- Oil – 1 cup
- Coriander leaves – 3 stalks
- Lemon – 1 no
- Salt to taste
Dals and lentils about to soak
crushed Wheat berries / Whole wheat / Kothumai
Crushed ginger and garlic getting cooked in ghee/clarified butter
With mutton/lamb pieces
With soaked Dal/Lentils
Crushed wheat berries/whole wheat/kothumai getting boiled
Meat getting separated from the bones
Boiled wheat berries/whole wheat getting mixed
With spice powders and salt
With brown onions
Haleem with Ghee Rice
Fried onions with lemon slices, coriander leaves and green chillies
Haleem with Ghee Rice and Naan
- Soak all the lentils/dal and barley together for almost 4 hrs. Soak the wheat berries individually in a bowl for almost 4 hrs.
- Roughly chop the mutton into pieces, wash the mutton pieces, drain the water and keep it aside.
- Peel and thinly slice the onions, keep it aside. Peel and chop the garlic and ginger, crush them and keep it aside.
- Boil the wheat berries with large amount of water, it takes almost 1 hr for boiling. Stir once in a while when it starts comes to the mashing consistency.
- Meanwhile heat ghee/clarified butter in a pressure-cooker, add in the crushed ginger-garlic and saute them until the raw smell goes off.
- Add in the mutton/lamb pieces and cook both sides for almost 10 mins or until they turn white in color.
- Add in the soaked dal/lentils with 5 cups of water, bring it to boil and pressure-cook for 7 to 8 whistles.
- Heat oil in a kadai, add in the sliced onions little by little and fry them until they turn brown in color. Drain the oil and transfer the onions to a plate. Keep it aside.
- Remove the lid of the pressure-cooker, when the pressure subsides.
- Remove the bones from the mutton pieces (it should be pressure-cooked as the meat should fall from the bones, else pour in water little more water and pressure-cook again for 2 to 3 whistles).
- Pour in the boiled wheat berries (it should be mashed well), give a stir.
- Add in the spice powders (chilli powder, turmeric powder, coriander powder, cumin powder, fenugreek powder, garam masala), half the quantity of the browned onions and salt, pour in 2 cups of water and mix them well.
- Cook in low flame for 30 to 40mins.
- Mash the meat with a wooden spoon while stirring the gravy once in a while.
- Cook until the gravy thickens and the ghee/clarified butter starts floating on the top.
Garnish with the brown onions, finely chopped coriander leaves and sliced green chillies. Serve hot. Goes out well with any Indian Flat breads. I have served it with Naan and Ghee Rice.
For more Ramzan/Ramadhan/Iftar/Eid recipes, Click here.