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Hyderabadi Qubani ka Meetha/印度杏布丁或傻瓜(E)

Today we are going to present a very special dessert from the city of Nizam's – Hyderabadi qubani ka meetha aka Indian apricot fool (e) or pudding and one of Hyderabad's special dessert,而闻名的城市。

Summers are for peaches,浆果和杏子。Apricots mature early than the others,fresh one has a hint of tang in them but I love their apricot y color and musky flavor.The fruit is native to Armenia and the region is known for producing and using apricots since antiquity.Fields after fields filled with dried apricots in Turkey presents such a pleasurable sight.

Around 400 years ago these Turkish apricots traveled all the way passing through the mighty Himalayan mountains and reached""Hindustan",it's transporters were on the verge of establishing a new dynasty in a foreign land.休息是历史,伴随着莫卧儿的兴衰,但是杏子留在这里。

qubani ka meetha

显然,杏树似乎很喜欢这个新的湿润的热带国家,but since its cultivar can not survive under the scorching sun,they shifted northwards,under the shade of mighty Himalayas.

Apricots finds its destiny as""Qubani ka meetha"under the tutelage ofNizams(Governor of realm) of Hyderabad and thus evolved into one of the most elusive dessert and find its rightful place in the""shahi dastarkhwan"– a meticulously laid out ceremonial dining spread.

With time everything fades out in the oblivion,因此“"qubani ka meetha"".现在一种比较流行的甜点叫海得拉巴。"double ka meetha",or bread pudding that off course represent common man's pudding!!Nizamsare gone,so does the apricot pudding but  food connoisseur still strive hard to preserve the tradition.

海德拉巴迪·库巴尼·卡米萨

在我呆的几年里 Hyderabad,,我见过很多版本的khubani ka meetha,but honestly speaking I never liked it.An unappetizing brown color sugary mass with an oversize dollop of vanilla ice cream,can not be Nizam's""khubani ka meetha".

But I was lucky enough to savor it again,only this time it was served in a Muslim wedding of one of my colleague.Whether your are close to your colleague or not,不重要,an invitation to wedding must be honoured in all respect,at least for the sake of grandiose and luxurious feasts weddings are known for in India.That event has changed my perception,,khubani ka meetha里面有切碎的谷粒很好吃,not syrupy sweet and was served with a thick cream.

Recipe is simple.只有四种成分。杏子,sugar,cardamom and cream.

Hyderabadi Qubani ka Meetha/印度杏布丁或傻瓜(E)
Cook时间
总时间
Hyderabadi qubani ka meetha or Apricot fool is a traditional dessert and is usually served with clotted cream.
Recipe type: Dessert
Cuisine: Indian
Serves:
Ingredients
  • Dried Apricots : 30 (pitted)
  • Sugar : as per requirement
  • 杏仁片:一把
  • Heavy Cream : ½ cup
  • 小豆蔻或肉桂或肉豆蔻调味
Instructions
  1. Soak the apricots in enough water (just to cover the apricots) overnight.They will become rehydrated and plumpy.
  2. 如果杏子没有凹陷,那么就把种子去掉。My apricots are already pitted so I skip this step.
  3. Heat the apricots and water together,add a stick of cinnamon or few pods of cardamom or even a star anise if you wish to.This is just to infuse the flavour in the dessert.
  4. Few drops of lemon or orange extract,if you have.我加入了几滴橘子提取物,它在另一方面提高了味道。
  5. Now add the sugar and keep stirring.
  6. I love the way how sugar slowly caramelises.
  7. Keep stirring and cook on low heat till it reaches a mushy consistency.
  8. At this stage you can puree it for a smooth texture and this is more traditional way of doing it or you can leave it half crushed.
  9. Qubani ka meetha is ready and you can serve it warm or cold with saffron cream,garnished with slivered almonds or apricot kernels.
  10. Give some wings to your imagination and present it in a different style like this - apricot pudding trifle.
  11. For this take a dessert glass and put the base layer of finely chopped almonds,pistachios,walnuts etc.
  12. Pour the apricot pudding over it.Top it with saffron cream.If requires repeat the steps and serve chilled.

apricot fool pudding

There are ways to replace the sugar in the recipe,some suggests use dates instead and some honey.我给它加了蜂蜜。

Qubani ka meetharesemble closely to English desserts like apricot fool (e),originated much the same time but food historians vouches that the original dessert was more liquid in nature and was translucent.If that was the case then today'skhubani ka meetharesembles no way close to Nizam's recipe.直到有人挖掘过去并愿意分享几个世纪的古老配方,lets enjoy its modern version.

Happy Weekend and please do not forget to share it on Facebook.

Until next

Sukanya

12 Comments

  • Reply
    Spiceroots
    August 3,2013 at 9:18 pm

    住在海得拉巴,在我的邻居家里享受了很多次,I had a love hate relationship with it.Loved to eat it,hated the calories :)) Great post.

    • Reply
      必威china
      August 6,2013 at 6:24 pm

      Honestly speaking,我从来不是库巴尼·卡·米萨的粉丝,因为大多数商业杂志都是用大量的日期制作的,and so thick syrupy.家庭版总是更好。🙂

  • Reply
    veenashankar
    August 4,2013 at 10:44 am

    nice dessert..looks so yum

  • Reply
    easyfoodsmith
    August 5,2013 at 4:37 am

    Khubani Ka Meetha is one dish that I have so heard about but never thought of making it my kitchen.Reading your post,i am tempted to try it out.🙂

    • Reply
      必威china
      August 6,2013 at 6:25 pm

      It is simple and delightful.Do give it a try.

  • Reply
    Kumar's Kitchen
    August 5,2013 at 7:38 am

    oh this awesome,fruity dessert is always a hit….the stewed apricots blend so well with cream…always ready for second helpings,yum 🙂

    • Reply
      必威china
      August 6,2013点:下午6点20分

      水果是令人愉快的夏季甜点。爱他们。

  • Reply
    Ash-食品时尚赞助商
    August 5,2013 at 2:35 pm

    Oh,I love this dessert.I could finish up the whole batch all by myself.

  • Reply
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