We are sure you have come across this sweet dish called Qubani Ka Meetha, a popular Hyderabadi sweet. If you have not then we will enlighten you with the regalness of this food item. No true Hyderabadi dawat is complete without Qubani Ka Meetha, it would almost be a sin if guests are not served this sweet dish! Don’t want to commit this sin? Then read on.
The Royal Legacy Of Hyderabad’s Qubani Ka Meetha
Qubani Ka Meetha or Khubani Ka Meetha is a Hyderabadi sweet dish that has a royal history attached to it. The word ‘Qubani’ or ‘Khubani’ translates to apricot in Urdu, so Qubani Ka Meetha means sweet made of apricots. This sweet dish is known to accentuate the authentic taste of apricots.
The rich history of this dish dates back to the expeditions of Alexander the Great. It is believed that the fruit Apricot entered the land of India when he wanted to export this juicy and nutritious fruit all the way to Europe from China. Thus, it was exported through India’s trade route and this is the main reason we acquired this delicious fruit.
How Did This Yummy Sweet Dish Stay In India?
Then comes the role of Emperor Babur, founder of the great Mughal Dynasty of India. He was head over heels in love with apricots from his native homeland, Uzbekistan. On his conquest of India, he thought he wouldn’t get to relish his favourite fruit here but to his surprise, he found apricots in dried form.
All hail the trade connection routes made by Alexander the Great! The process of creating Qubani Ka Meetha is deeply rooted in the Mughal traditions, so they took this food dish along with them. Interestingly, the north portion of India didn’t enjoy Qubani Ka Meetha while the Nizams of Hyderabad made it their own. We have to agree, dried apricots for Qubani Ka Meetha travelled quite a long route to have its base permanently in India.
Also Read: From Langcha To Chom Chom, Make 7 Traditional Bengali Sweets At Home Instead Of Buying From Outside
Now the dessert has claimed its position as a favourite in the hearts of Hyderabadis. Apricot is grown in and around the land of India; near the northern states and from across the border of Afghanistan. Now there is an ample supply of apricots for huge amounts of Qubani Ka Meetha!
Try Out This Perfect Recipe Of Qubani Ka Meetha
The key to making a perfect batch of Qubani Ka Meetha is the slow cooking process.
Ingredients:
- 25 to 28 pieces of dried apricot that are also known as qubani.
- 1 to 1.5 cups of water strained from these soaked apricots.
- 2 to 3 teaspoon sugar or according to your taste
- Crushed almonds
Recipe For Qubani Ka Meetha:
- You have to rinse the apricots in water and drain them.
- Then soak them in 2 to 2.5 cups of fresh water overnight. If you want to make it quickly, then leave them in warm water for around 5 hours.
- Strain them and don’t forget to save the precious and nutritious water aside for later use.
- Remove the seeds from each apricot, it will be an easy task now that they softened. Chop up the apricots nicely or you may mash them if you want.
- In a mortar and pestle, crush the hard shell and set aside the softer kernels. Discard the hard shell covering.
- Switch on the gas and, to a frying pan, add the chopped apricots and one cup of preserved water.
- Cook this mixture on a low flame for about 22 to 25 minutes. Don’t forget to stir it occasionally as it will stick to the bottom. We don’t want you to burn your first Qubani Ka Meetha. You can mash apricots on the go as well.
- If it starts to get dry, add a little more of the preserved water. Then add sugar to taste and cook for five minutes more.
- Lastly, add the almond-shaped kernels of apricots and serve. Pair it with ice cream, custard, or cream.
Also Read: Durga Puja 2023: Relish Bengali Sweets From These Iconic Shops In Kolkata This Pujo
Enjoy!
Cover Image Credits: Flickr
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