Qubani ka Meetha - this is from Hyderabad
Author: Minnie@thelady8home
Recipe type: Dessert
Cuisine: Indian
- ½ Cup Dried Apricots
- 3 tbsp Sugar- As per taste
- 2 Crushed Green Cardamom( Elaichi)
- 1 tsp Lemon juice
- ¼ cup milk or water
- Apricot kernels (if you have them)
- Slice of roasted and blanched Almonds and Pistachios
- 1 pinch Saffron threads (optional)
- 1 Edible Silver leaf (Warq) (Optional) - this is a fine Indian silver leaf used in Indian desserts.
- ½ Cup Malai or Thick Cream or Whipped Cream or Mousse
- ½ cup sugar
- ¼ cup water
- ⅓ cream plus ½ cup cream to whip later
- a pinch of saffron
- 1 pinch of cardamom
- Soak dried apricots overnight.
- When they puff into smooth balls, strain them, reserving the water.
- Pit the apricots.
- Transfer the apricots along with soaked water to a non-stick pan.
- Bring to a boil, and then stew for 15 minutes.
- Add sugar. Keep stirring. Mash to make the apricots pulpy.
- Add lemon juice to prevent caramelizing.
- At this stage, add ¼ cup milk to prevent the compote from sticking.
- Now add cardamom powder and saffron. Stir well.
- Add the slivered nuts.
- Chill.
- Heat sugar and water. Do not stir. Let it simmer till the sugar starts dissolving. This will take about 5 minutes.
- In a separate pan, heat ⅓ cup cream. Add saffron and cardamom powder. Bring to a boil, stir, and switch off the flame.
- Stir the sugar and water once, gently with a batter scraping spatula. It should take on a slight caramel hue.
- Add warm cream. Stir till dissolved.
- Now add butter.
- Stir till well dissolved, smooth with no lumps.
- Transfer to a bowl, and let it cool down and then chill it for 15 minutes.
- Whip ¼ cup of cream till it's double in quantity.
- Add the chilled sugar syrup to the cream, and whip till it forms soft peaks.
- Transfer to a dish and chill for 4 hours.
- Serve with apricot compote or other fruits.
Recipe by The Lady 8 Home at https://www.thelady8home.com/qubani-ka-meetha-this-is-from-hyderabad/
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