Top 3 Hyderabadi Dessert Favorites
Hey Guys! After battling all the bugs you could possibly think of, I am back today with a fun and sweet post! I have put together a compilation of my top 3 Hyderabadi dessert favorites as this weeks post, so hope you enjoy! Sheer Korma, Double ka Meetha, and Qubaani ka Meetha are every Hyderabadi's go-to dessert to serve on Eids and other events! I hope everyone tries them out!
Qubani Ka Meetha (Apricot Compote)
Qubani ka Meetha, or Apricot Compote, is a traditional Hyderabadi dessert most often served at weddings. It consists of dried apricots that are soaked in water overnight to plump up and then cooked in a sugar syrup until it is a thick jelly-like consistency. The compote is then chilled and served topped with vanilla custard and apricot nuts. The method to making this delicious dessert is very simple and it is also very versatile. There are so many derivatives of this basic dessert that is served at events in Hyderabad. You may serve it with custard, table cream, vanilla ice cream, whip cream, or even assemble into a trifle using cake and cream. If you are at a wedding in Hyderabad, you will most likely see this dessert in many unique styles. No matter how it is presented, the base of the dessert is made using this basic method. Personally, I prefer the traditional way topped with custard and nuts!
This recipe is a great way to bring your kids into he kitchen. They will have lots of fun removing the pitts from the apricots and cracking it to reveal the apricot kernel/nut. Hope you enjoy making this super easy and delicious Hyderabadi favorite.
14 oz. Dry Apricots (Qubani)
1 Cup Sugar
1 Cup Water
1/2 Tsp Vanilla Extract
Vanilla Custard, Table Cream, or Vanilla Ice Cream as toppings
Slivered Almonds(In lieu of the Apricot Kernals/Nuts)
1. Soak the dry apricots in water overnight until they are plump and soft.
2. Separate the pitt from each apricot. Save the pitt so you crack open to reveal the apricot kernel. This can be used as a topping.
3. In a pot, add the apricots and water. Heat on medium heat and bring to a boil stirring frequently.
4. Add the sugar and vanilla extract. Stir well. Turn the heat to low, cover, and cook for one hour until the apricot it well cooked. Keep stirring frequently to make sure it is not sticking to the bottom of the pan. It will splatter so be careful not to burn your hands.
5. After it is cooked well, you can either keep it as is, chunky, or you can use a hand blender and puree into a thick pastier consistency.
6. While you are waiting on the apricots to cook, wash and dry the apricot pitts. Gently use a nutcracker to crack open each pitt and remove the apricot kernel/nut. You may further soak the nuts and remove its skin. I usually keep the skin on. If you don't have time to remove the nuts, you can always top with slivered almonds.
7. Remove the Qubaani ka Meetha from the pot into a serving dish. Refrigerate until it is cold. You are now free to serve as you please.
Double ka Meetha aka Shahi Tukda aka Bread Pudding...is a traditional Hyderabadi sweet consisting of fried bread, milk, cream, and sugar. Most people from the subcontinent might better know this dessert as Shahi Tukda. In Hyderabad, a loaf of bread is known as double roti(because the dough doubles in size as it bakes). Hence, the name of the dessert, Double(roti) ka Meetha. Basic enough right? This is another Hyderabadi favorite in desserts, alongside Sheer Korma and Qubani ka Meetha. It is super simple to make and delicious to eat. So be sure to add this to your dessert favorites!
1 loaf of a good thick sliced bread
(French Brioche, Texas Toast, or Sara Lee Artesano are good choices)
1 quart half and half
1 can condense milk
1 can Nestle Table Cream(optional for a richer flavor)
2 cups sugar
pinch of salt
1/2 tsp Saffron
1/4 cup Chopped Pistachios and Slivered Almonds each
(or any other combination of nuts you like)
1/4 cup Yellow Raisins(Optional)
Oil for Frying
1. Take the loaf of bread and cut each slice in half.
2. In a frying pan on, heat oil on medium heat and slowly add the bread slices. Fry to a golden brown color on both sides. Remove from the oil and place onto paper towels to soak up the excess oil.
3. Take a 9x13 baking pan and layer the bread slices. This should make for about two layers. Preheat the oven to 350ºF.
4. In a bowl, mix together the half&half, sugar, condensed milk, nestle cream, salt, and saffron. Slowly pour mixture over the bread.
5. Sprinkle the pistachios, almonds, and raisins over the bread. Cover the tray with aluminum foil and bake for 30 minutes. Then, remove the aluminum foil and bake for another 20 minutes. This last step will help add some color to the top layer and additional time for the liquid to be soaked up by the bread.
Serve slightly warm and enjoy!