Qubani, in Urdu language means Apricot in English. For this particular meetha, only dried apricots are used along with their seeds. The seeds contain kernels inside. The dried apricots are rehydrated in a sugary syrup into a thick compote. I prefer Kashmiri or Afghanistani dried apricots with their seeds to prepare this dessert as I find the dried apricots from Kashmir or Afghanistan very delicious and sweeter in comparision to others.
Dried apricots are high in fibre and proteins. I usually stock up my pantry with a few extra packets of dried apricots as they keep very well in room remperatures
Dried apricots are high in fibre and proteins. I usually stock up my pantry with a few extra packets of dried apricots as they keep very well in room remperatures
The amount of sugar you use in the preperation of this dessert depends on the sweeteness of the kind of dried apricots you are using. Be careful before you add sugar, use it according to your tastes.
Qubani Ka Meetha – Apricot Compote
Ingredients:
Dried Apricots/Qubani – 400gms (preferably dried naturally)
Saffron threads – a pinch (optional)
Sugar – 300 gms
Thick cream/Custard/Vanilla Ice-cream for serving
Method:
Wash and soak the dried apricots overnight in a deep bowl with surplus water so that the water covers them by about 2 inches. The next day, slit the sides of the swelled up apricots to remove their seeds and keep them aside in a cup. Put the slit apricots into a large non-reactive saucepan with the soaking liquid. Add sugar and cover the lid. Let it cook on medium heat for about 20-30 minutes or until the apricots are very soft. Add more hot boiling water if needed. Once the done, let it cool down. (You can even pressure cook for speedy cooking)
Meanwhile, crack open the apricots kernels using a nut cracker and soak the badam or nuts in a cup of water to loosen their skin.
Once the apricots are cool, pour half of it into a blender container and blend till pureed.
Pour the pureed apricots and the other half of the cooked apricots back into the saucepan and let it cook until it has become thick and pasty in consistency. Taste check for sugar. Add more if you need.
Remove the skin of the soaking apricot nuts or badam. This should be pretty easy as they have been soaking.
Garnish with the badam/nuts and the saffron threads and serve it chilled topped with fresh thick cream, custard or a generous dollop of (Amul) Vanilla ice cream
Qubani Ka Meetha – Apricot Compote
Ingredients:
Dried Apricots/Qubani – 400gms (preferably dried naturally)
Saffron threads – a pinch (optional)
Sugar – 300 gms
Thick cream/Custard/Vanilla Ice-cream for serving
Method:
Wash and soak the dried apricots overnight in a deep bowl with surplus water so that the water covers them by about 2 inches. The next day, slit the sides of the swelled up apricots to remove their seeds and keep them aside in a cup. Put the slit apricots into a large non-reactive saucepan with the soaking liquid. Add sugar and cover the lid. Let it cook on medium heat for about 20-30 minutes or until the apricots are very soft. Add more hot boiling water if needed. Once the done, let it cool down. (You can even pressure cook for speedy cooking)
Meanwhile, crack open the apricots kernels using a nut cracker and soak the badam or nuts in a cup of water to loosen their skin.
Once the apricots are cool, pour half of it into a blender container and blend till pureed.
Pour the pureed apricots and the other half of the cooked apricots back into the saucepan and let it cook until it has become thick and pasty in consistency. Taste check for sugar. Add more if you need.
Remove the skin of the soaking apricot nuts or badam. This should be pretty easy as they have been soaking.
Garnish with the badam/nuts and the saffron threads and serve it chilled topped with fresh thick cream, custard or a generous dollop of (Amul) Vanilla ice cream
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