Khubani ka Meetha / Apricot Halwa, a special Hyderabadi sweet dish made from dried apricots. Try the dessert for Iftar / Ramadan party. Khubani is an Urdu term for apricots and meetha refers to sweet. This dish is traditionally made from dried brown color apricots. They are soaked in water overnight. Next day, water is squeezed and cut apricots into two halves. The seeds are chopped & used to garnish final dish. I didn’t get brown apricots here, so made use of orange colored dried apricots. You can use either brown or orange colored dried apricots.
I have referred “Hyderabadi Khaana” by Nita Mehta. She has also added cream in the recipe. I skipped that ingredient and instead used milk. Adding milk is totally optional. After using milk, halwa may look initially curdled due to the combination of palm sugar and milk. You need not worry about that. It will not spoil the dish. You can replace palm sugar with refined sugar or even jaggery. This sweet dish is topped with ice cream. Some of the other sweet varieties which you can try this Ramadan are Tomato Halwa, Bread Halwa & Beetroot Dates Halwa.
Khubani ka Meetha Recipe
- 1 cup dried apricots
- ¼ cup palm sugar / jaggery
- ½ cup milk
- 3 cup water
- Soak apricots in water overnight. Next day, squeeze the water from apricots and cut them into small pieces. You can either puree them or use chopped ones for cooking.
- Heat a non stick pan and pour 3 cup water. Once it starts boiling, add chopped apricots. Stir well and cook it on low medium flame for 10 mins.
- Add powdered palm sugar and stir well. Cook again for 10 mins. Mash apricots using vegetable masher. Add milk and cook for another 20-25 mins or till it starts leaving the sides of pan and water is completely absorbed. Garnish with chopped dry fruits like almonds and pistachio. Serve hot or cold.