Khubani or apricot sweet is a classic Hyderabadi dessert that tastes amazing when topped with lusciously creamy rabri making it a purely delightful sweet. I had recently bought a packet of Apricot and used it just a couple of times while the rest lay unnoticed in my fridge. Yesterday while organizing it , the packet caught my attention and therefore came up  With this awesome recipe. I served it along with rabri and chopped nuts and this sweet and tangy dessert was an instant hit. Simple and easy to prepare, this Indian traditional sweet recipe is a must try where the apricot is slow cooked to jam -like consistency.

Ingredients

Apricot : 8 to 10 

Sugar : 4 tsp

Kesar : 7 to 8 strand

Rose water : 1 tsp

For rabri

Full cream milk : 1 litre

Sugar : 2 tsp

Dry fruits : 1 tsp

Step 1

Soak the apricot overnight with enough water.

Step 2

After soaking it overnight,the apricot will become soft and double in size.

Step 3

In a thick bottom pan cook the apricot in the same soaked water on medium flame for 15 to 20 minutes.

Step 4

Once soft, mash the apricot with the help of a masher but also keep a few pulpy ones. Next add the sugar.

Step 5

Cook it for another fifteen minutes with the saffron. Finally add the rose water and give it all a good mix.

Step 6

Make rabri by reducing milk and sugar to the desired consistency.

Step 7

Serve the khubani ka meetha with rabri and garnish with dry fruits.

Tip

Use the same soaked water to cook the apricot. 

Adjust the sweetness as per your taste.