Mughlai Qubani Ka Meetha

Name: Mughlai Qubani Ka Meetha
Total time: 2400 s
Yield: 7-8 servings
Cuisine: Indian
Ingredients: 1 kg dry Apricots; 500 gm Sugar; 5-6 Saffron strands; 1 tsp Rose water; Vanilla Ice-cream as required

ZMA @zesty5

#cookpadindia
#mughlai
#Dessert
Desserts! Who doesn't love it. This humble Dessert from India is the most loved one. Be it a wedding or any special occasion, this can be found on every menu in Hyderabad and is practically a rage. It is believed that this fruit landed in India when Alexander wanted to import it to Europe from China. And thus it came as a surprise to Babur, the founder of 500 year old Mughal Dynasty. He never thought that he could relish this Dessert from his home country Uzbekistan anymore but he was wrong. This Dessert was a royal one in India and since it was not a native fruit, only the rich and the royal could afford it and relish it. In this version of this royal Meetha, the dried Apricots are not mashed and also not served with Fresh Cream as always but i served it with big scoops of Vanilla Ice Cream. The best part about this dessert is that everything right from the water in which they were soaked plus the seeds and the fruit are put to use and are absolutely delicious.
Happy Dessert Time!
Enjoy Cooking with Zeen!

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Ingredients

35-40 minutes

7-8 servings

1 kgdry Apricots
500 gmSugar
5-6Saffron strands
1 tspRose water
Vanilla Ice-cream as required

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Steps

35-40 minutes

1

Soak the dry apricots in enough of clean drinking water after washing it thoroughly overnight. Next day, take out the soaked one's and break open the seeds or the kernels before cooking it further. These are small almonds. Reserve them for garnishing. Do not throw away the water. We will use this water while cooking them.
2

Allow these deseeded Apricots to cook on a high heat adding sugar. Add the water that was kept. Keep a watchful eye on it. Keep stirring at regular intervals. As we have already added sugar, addition of water therefore depends. There is no need of any extra water.
3

After done, do not mash them. Keep them just as they are. Cook until soft yet firm. And do not fully dry it up. The juice has to be there. This is what gives it a lovely taste. Stir in saffron strands and rose water.
4

Garnish with small almonds generously and serve this with vanilla ice-cream for a most welcomed change. Enjoy! Yum!

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ZMA @zesty5

on April 30, 2021 21:26

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.