Qubani ki Meethi Dal
An authentic dessert recipe from Telangana, India
Cook Time
30 mins
Servings
4 servings
Difficulty
EasyCategory
DessertIngredients
For 4 servings
300g Dried apricots (qubani/khubani)
120g Sugar
400ml Water
3g Cardamom powder
0.5g Saffron strands
10ml Rose water
30g Blanched almonds, for garnish
60ml Fresh cream or malai, for serving
8 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the dried apricots thoroughly under cold water. Soak them in 400 ml warm water for at least 4 hours or overnight until they are plump and soft.
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Remove the apricots from the soaking water, reserving the liquid. Carefully crack open each apricot and remove the seed. Crack the seeds open and extract the kernels (almond-like inner seeds) — these are used as garnish.
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Place the soaked apricots and their soaking liquid in a heavy-bottomed saucepan. Bring to a boil over medium heat.
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Add sugar and stir until dissolved. Reduce heat to low and simmer for 15–20 minutes, stirring occasionally, until the apricots are completely soft and the mixture thickens to a jam-like consistency.
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Dissolve saffron strands in 2 tablespoons of warm water and add to the simmering apricots. Stir well.
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Add cardamom powder and rose water. Mix gently and cook for 2 more minutes.
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Mash some of the apricots lightly with the back of a spoon to create a thick, chunky sauce while leaving some pieces whole for texture.
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Taste and adjust sugar if needed. The dessert should be sweet with a slight tartness from the apricots.
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Transfer to a serving bowl and cool to room temperature. Garnish with the extracted apricot kernels and blanched almonds.
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Serve with a dollop of fresh cream or malai on top.
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Chef's Tips
Use good-quality dried apricots (preferably Irani or Afghan qubani) — they have a deeper flavour and richer colour than regular dried apricots.
The apricot kernels extracted from the seeds are a traditional garnish and have a mild almond-like flavour; do not discard them.
Qubani ki meethi dal is a classic Hyderabadi dessert served at weddings and special occasions; it is always served with cream.
The dessert thickens further as it cools; if it becomes too thick, stir in a little warm water before serving.
About This Dish
Qubani ki Meethi Dal is a traditional dessert dish from Telangana, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Use good-quality dried apricots (preferably Irani or Afghan qubani) — they have a deeper flavour and richer colour than regular dried apricots. - The apricot kernels extracted from the seeds are a traditional garnish and have a mild almond-like flavour; do not discard them. - Qubani ki meethi dal is a classic Hyderabadi dessert served at weddings and special occasions; it is always served with cream. - The dessert thickens further as it cools; if it becomes too thick, stir in a little warm water before serving.
Category
Dessert
Cook Time
30 mins
Servings
4 servings
Difficulty
Easy