Kubani ka Meetha                          (Apricot pudding)

Kubani ka Meetha (Apricot pudding)

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READY IN 5 hrs
PREP TIME Overnight
COOK TIME 30-35 mins

After a long break from blogging, I pulled myself out of the typing slumber, another encouraging push, more moans.... I hear the voice inside me looking for a possible bait, "kuch meetha ho jaaye?" (how about some dessert?) cheers from within, and I'm ready to fly.....

Kubani is the Urdu word for Apricot. And this dessert Kubani ka meetha is an authentic dessert originating from Hydrabad, India. Hydrabad, the city of Nawabs, is known for its rich culture, heritage landmarks and cuisine. Kubani ka meetha is common in hydrabadi weddings.

My obsession of incorporating fruit in food continues. Dried apricots are soaked overnight and boiled to obtain a thick compote, garnished with Almonds or Apricot kernels topped with a dollop of thick malai (thick cream), custard, whipped cream or ice cream etc. Considerably easy to make with a divine taste and silky texture that drifts you back in time to royalty....yummmm

That's how a dried apricot looks like.

Kubani ka Meetha

And then we wash it and soak it overnight in warm water( just enough to cover them). Don't discard the water as this will be used while boiling the apricot. And this is how it is going to look next day ,replenished with water, swollen and juicy.

Kubani ka Meetha

Then without much effort we slide out the seed, and crack it up to obtain the kernel. 

Kubani ka Meetha

These apricot kernels have striking resemblance to almond in taste as well as appearance. Keep these kernels aside as they are going to go into the dish as well as some for garnish. 

In a sauce pan add water along with the soaked apricots and boil. as it simmers, mash the apricots with a potato masher or a regular spatula. These soft Kubani will give away easily and form a homogenous jam like texture. (If you still see chunks, allow to cool after it thickens and pulse it to a smooth puree). Once puree obtained, stir in the apricot kernels and more almond slivers.

Kubani ka Meetha

Kubani ka Meetha

Top it with custard and whipped cream and garnish with apricot kernels, and voila! 

Kubani ka Meetha

Tada!!  Yummy dessert ready...

Kubani ka Meetha


  • For the Apricot compote:
  • Kubani (Dried Apricot) - 150 gms
  • Water- for soaking the apricot
  • Sugar- 1/2 cup
  • For the Custard:
  • Milk- 3 cups
  • Sugar- 1/2 cup
  • Vanilla Custard powder- 3 tbsp
  • For the Garnish:
  • Whipped cream- 1/2 cup
  • Almonds-10-12 slivered
  • Apricot kernels- from the soaked apricot- 10-12
  • Icing sugar- 1/2 tsp


  • 1Wash and soak the dried Apricots in warm water, just enough to cover them. Allow to soak overnight or minimum 6-8 hrs.
  • 2Do not discard the water from the soaking process. Retain it and boil the soaked, plump and swollen apricots in a saucepan after deseeding them. Add sugar and boil until the mixture gets mushy and thick with a jam like consistency. Use potato masher or spatula to mash up the kubani as it simmers. If large chunks still persist, allow to cool and pulse it to a smooth puree.
  • 3Crack open the seeds and obtain the kernels, save 10-12 kernels for garnish and add the remaining to the apricot compote.
  • To make the custard:
  • 1Add a little milk into the custard powder and mix to a smooth paste.
  • 2In a saucepan, pour milk, custard mixture and sugar. Mix, turn on the heat and allow to cook as you stir continously to avoid lumps on low heat. Cook until the mixture thickens. (about 8-10 mins). Take off heat and allow to cool at room temperature.
  • Assembling:
  • 1You can assemble in individual bowls or a big serving dish, as per choice. Pour the cooled kubani mixture. Pour the custard mix gently over it. Keep it in fridge for 3-4hrs or until the custard is set.
  • 2Take the whipping cream in a bowl. Sift icing sugar onto it. Whisk the cream on high speed for about a minute until soft peaks are formed. Place it in fridge. Once the custard is set, pipe the whipped cream on top and garnish with Apricot kernels. Enjoy.