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.