For starters, this is Stewed and Sweetened Apricots Served with Fresh Cream. But for old timers, it is an quintessential way to end a hearty and rich Hyderabadi meal – with Khobani Ka Meetha.
Call it Khobani, Qobani, Khubani, Qubani ka meetha or anything – it is one of the exotic desserts that should figure out in your ‘must try or rather die’ list. Orchardiers from India may claim that they have good apricots but the best ones come from remote areas of Afghanistan and they remain, till date, sinfully exotic.
Heirloom Recipe for Khobani Ka Meetha:
Dried Apricots – 1 Kg
Sugar – 500 gms
Juice of 1 Lemon
Fresh Cream for Serving
- Soak the apricots in water overnight with just enough water to cover.
- Boil the apricots in the same water.
- Add sugar while boiling. The amount of sugar can be adjusted according to one’s taste. My personal preference is to lower the amount of sugar as it is already a rich fruit.
- Add lemon juice. This makes the sugar’s impurities to float on top which can be spooned off and it also increases the shelf-life of the dessert.
- Boil till the dry fruit becomes tender and can be squashed to one’s liking. Some like their apricots squashed to paste, while some prefer them whole and soft.
- Keep the nutty seeds aside. Crack open the seed shells for obtaining small kernals. Add these kernals to the dessert before serving.
While it is a general practice to serve this exotic dessert with ice cream or custard, it would be a better idea to stick to the original way to serving it with fresh cream.