Summary: sweet dish
Cooking Time: 25 min
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: snack
The seeds or kernels of apricot grown in Central Asia and around Mediterranean are so sweet that they substitute it for Almonds. It is also interesting to know that the extracts of apricot kernels rather than almonds are used as flavoring for the Italian liqueur Amaretto and amaretti biscotti.
Here’s a brief method of preparing the famous Kubani ka meetha. It involves soaking the dried apricots for about 6 to 8 hours or the best would be overnight. Deseed the apricots and keep it aside. Break the seed and remove the nut which looks very similar to almonds and keep aside.
Add apricots in water and boil for about 15 mins closing the lid. Mash the apricots well with a masher or spoon and then add sugar as per taste and then add the nuts and allow cooking for another 5 to 10 mins. After its gets soft cool down and later serve it with ice cream or custard. It’s a very rich and heavy dessert. It’s available in most of the restaurants that serve Hyderabadi food.
The Kubani ka meetha is served usually in a bowl with a dollop of vanilla ice cream on top or with chilled freshly whipped cream (malai). The apricots permeate a luscious tang, sublime flavor and invigorating aroma. It has a soft and crunchy taste as it glides down your mouth. Though it is not appropriate for making juice, the fruit can definitely be blended with other fruit juices. The taste is very fruity and feels like a cross between peach and plum.
Apricot is widely used in jams, making pastry and also distilling into brandy and liquor. The fruit, when taken raw, is a bit acidic in nature. It’s thrilling to bring out the distinction of this traditional dish to you all as many used to think that its difficult to make it at home but now you can make it yourself and enjoy the flavors of this splendid legendary Hyderabadi dessert. Watch and enjoy the video here: