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Mughlai Qubani Ka Meetha....

Zeenath Muhammad Amaanullah
480 minutes
Prep Time
40 minutes
Cook Time
6 People
Read Instructions Save For Later

ABOUT Mughlai Qubani Ka Meetha.... RECIPE

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 too. Happy Dessert Time!

Recipe Tags

  • Easy
  • Dinner Party
  • Mughlai
  • Simmering
  • Boiling
  • Dessert

Ingredients Serving: 6

  1. Dry apricot or Khubani 800 gm
  2. Sugar 100 gm
  3. Vanilla Ice Cream (big scoops) 500 gm
  4. Small Almonds (seeds) from the dried apricots to garnish as obtained
  5. Saffron strands 4-5
  6. Rose water/Kewra water 1/4 tsp


  1. Soak the dry apricots in enough of Clean drinking water after washing it thoroughly overnight.
  2. Next day, remove the seeds or the kernels before cooking it.
  3. Break open these seeds to get small Almonds. Reserve them for garnishing.
  4. Allow the soaked apricots to cook on a high heat adding sugar.
  5. Do not mash them. Keep them just as they are.
  6. Cook until soft yet firm and done.
  7. Stir in Saffron strands and Rose water.
  8. Garnish with small Almonds generously and serve this with Vanilla Ice Cream for a most welcomed change.

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