Khubani ka meetha, a popular apricot dessert of Hyderabad is served with custard and malai. The layers of dessert make it more appetizing. This dish is perfect for those who always look something different after meal. Topping with cream and dry fruits make an excellent presentation of this dessert.
Preparation Time: 4 hours
Cooking Time: 30 minutes
Servings: 6
Ingredients
- For Custard
- Milk 500 ml
- Custard Powder 3 tbsp
- Sugar 3 tbsp
- For Khubani
- Khubani 250g
- Ghee 1tbsp
- Sugar 60g (little less than half cup)
- For Garnishing
- Cream 1 cup, beaten well
- Dry Fruits 1/4, Slivered
Directions
- For Custard
- Heat milk in a vessel and let it boil.
- Dissolve custard powder in half cup of milk taken from the vessel.
- Once the milk starts boiling, add sugar and cook for 3-4 minutes on medium flame.
- Now add custard powder to the milk, stirring continuously so that no lumps are formed. Allow it to cool and refrigerate.
- Heat milk in a vessel and let it boil.
- For Khubani
- Soak the khubanis in hot water, remove the seeds and blend them to a paste.
- Heat ghee in a pan and add the khubani paste.
- Fry till they start leaving the sides.
- Add sugar and cook till it again dries up. Transfer them in a bowl.
- Soak the khubanis in hot water, remove the seeds and blend them to a paste.
- How to Proceed:
- Take small glass bowls, put a layer of khubani, then custard and finally garnish them with fresh malai and dry fruits.Serve chilled.
- Take small glass bowls, put a layer of khubani, then custard and finally garnish them with fresh malai and dry fruits.Serve chilled.
