Khubani ka Meetha, Hyderabadi Apricot and Custard Dessert Recipe, Mughlai Recipes (2024)

Method

For the khubani

1. Combine the dried apricots in enough water in a deep bowl and soak it for 4 to 5 hours. Drain, deseed and blend in a mixer till smooth. Keep aside.
2. Combine the saffron strands and warm milk in a bowl, mix well and keep aside.
3. Heat the ghee in a deep non-stick pan, add the apricot purée, mix well and cook on a medium flame for 10 to 15 minutes, while stirring continuously.
4. Add the sugar, mix well and cook on a medium flame for 5 minutes, while stirring continuously.
5. Add the cardamom powder, mix well and cook on a medium flame for 5 minutes, while stirring continuously.
6. Lower the flame to slow, add the saffron-milk mixture and almonds, mix well and cook for a few seconds. Keep aside.
   

1. Combine the custard powder and ¼ cup of cold milk in a bowl, mix well and keep aside.
   
2. Heat the remaining 1¼ cups of cold milk in a deep non-stick pan and cook on a medium flame for 3 to 4 minutes.
3. Add the custard-milk mixture, mix well and cook on a medium flame for 10 minutes, while stirring continuously using a whisk.
4. Switch off the flame, add the sugar and mix well. Keep aside to cool completely.
   
5. Once cooled completely, add the fresh cream and mix well. Keep aside.
   

1. Divide the khubani into 6 equal portions. Keep aside.
2. Divide the custard into 6 equal portions. Keep aside.
3. In a serving bowl/glass, put a portion of the prepared custard, top it with a portion of the khubani and finally top it with 1 tsp of mixed nuts evenly over it.
   
4. Repeat step 3 to make 5 more glasses.
5. Refrigerate for atleast one hour and serve chilled.