Khubani is an Urdu word also known as dried apricot is made into a slow cooked jam and layered with custard and fresh cream similar to trifle and topped with the signature mini almonds obtained from dried khubani. This is a twist from typical Hyderabadi Khubani ka Meetha which is only served with fresh cream, presenting you mildly sweet Karachi style Khubani ka Meetha.
Khubani Ka Meetha Ingredients
Layer 1 – Dried Apricots/Sookhi Khubani , Sugar
Layer 2 – Custard Powder, Milk, Sugar
Layer 3 – Whipping Cream, Icing Sugar
Step by Step process
This Recipe is not lengthy or complicated and has 6 ingredients but time management can lead to easy execution.
I recommend to make Dried Apricot Jam a day before or even 2 days before. It keeps well in air tight container in refrigerator.
On the Day of serving or one night earlier you can make custard and top with whipped cream
Since custard and whipped cream tends to leave water if kept for prolonged periods, it is recommended to make it the same day or max a night before.
FAQs
Substitutions and Variations
Lot of people ask if they can use fresh apricots, technically yes but flavor wise its more towards the sour side and color is lighter too.
You can use custard made from commercial powders available like I have done or you can make your pastry cream from scratch.
You can skip the custard layer but I strongly recommend you try this with custard and whipped cream. I have received so many compliments for this dessert.
How to serve Khubani ka Meetha?
The beauty of this dessert is that you can make it in a large shallow dish as well as deep trifle bowl with multiple layers.
My favorite way to serve desserts is individual servings which looks so beautiful and is a great fusion of combining traditional desserts served with a modern twist.
Storage and Make Ahead
For making ahead, see step by step process above.
The leftover trifle can be kept in the fridge for up to 2 days, covered.
If you love this family recipe of mine, make sure you check out the pillowy soft Gulab Jamun.
Or if you love making trifles, this scrumptious chocolate trifle from scratch is a great crowd pleaser.
Khubani Ka Meetha
Khubani is an Urdu word also known as dried apricot is made into a slow cooked jam and layered with custard and fresh cream similar to trifle and topped with the signature mini almonds obtained from dried khubani. This is a twist from typical Hyderabadi Khubani ka Meetha which is only served with fresh cream, presenting you mildly sweet Karachi style Khubani ka Meetha.
Ingredients
Apricot Jam Layer
- 500 grams Dried White Apricots (with seeds)
- 300-350 grams Sugar*
- Water as required
Custard Layer
- 3-4 tablespoons Custard Powder **
- 4 tablespoons Sugar
- 500 ml Milk
Whipping Cream
- 1 cup Whipping cream***
- 1-2 tablespoon sugar
- Almonds to top
Instructions
For the Apricot Jam Layer
- Wash and soak the apricots overnight. or atleast 8 hours. Keep ample water and not just covering as they will become soft and big.
- Don't throw the water, just remove the seeds as they would have become soft and plump by now.
- Save the seeds by spread in one layer on a tray and let them dry in sun.
- Place the apricots and its water in a cooking pot and give it a boil.
- The apricots should be fully covered in water, else add more.
- Let it cook with slightly covered lid on medium heat for almost 1 hour stirring frequently in between.
- When they become tender and soft, add sugar and test. It varies for everyone's taste. I have given measurements what works for me keeping in mind other layers sweetness.
- Cook for 30 more minutes on low heat till jam like consistency is achieved and it has darken in color by the caramelized sugar.
- Place in a serving dish preferably transparent or even individual servings.
For the Custard Layer
- While first layer is cooling, prepare your second layer.
- Make custard according to package directions.
- Boil milk, add sugar, once dissolved, add dissolved custard powder in milk (taken from same).
- Stir and cook until thickens. Don't make it very thick, you want a runny custard.
- Spread on first layer.
For the Cream Layer
- When The previous layers have cooled, whisk the cream and sugar lightly and put on top.
- If you have thick cream available, add equal amount of milk to thin it and make it spreadable.
- Lastly break the dried seed to reveal those tiny almonds to place on top.
Notes
* You can adjust sugar according to your preference
** I use the commercial custard powder and make according to the instructions
*** I use and recommend unsweetened whipping cream and then lightly whip it with some sugar
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