Monday, 28 September 2015

Khubani Ka Meetha


Khubani Ka Meetha



Khubani Ka Meetha With Praline


Most of my teenage memories revolve around food in one way or another. From watching a movie with my best friend to picnics or our weekly potluck parties, food used to be my loyal companion.

The only difference between teenage and middle-age years are my friends which have become a story of the past. I am a lone soul now - food is still there to make new memories. One such beautiful memory is Khubani Ka Meetha. My acquaintance with this dessert is not new, but I didn't stop after making it the first time it has become my all time favorite.



This Meetha (dessert) has its roots in the Hyderabadi Cuisine. It is made from dried apricots and whipped cream. Whatever the occasion you will always find it in my house. Now, this dessert starts off with an apricot compote which is then topped with whipped cream. I however have a tendency to either completely mutate or slightly change the recipe, this one was lucky enough to be altered slightly.


So here is my take on this Hyderabadi apricot pudding, first I make the compote. top it with whipped cream and finish off with homemade praline.
             


   Cooking Time: 30 mins ☻      Serves: 4 ☻      Level: Easy ☻     Category: Dessert             


IngerdientsQuantaty
dried apricots                                                 120g                                                              
icing sugar80g +30g extra
cinnamon1 stick
double cream200g
praline100g


Method:

Soak the apricots in water for a few hour. The water should be enough to cover the apricots.




Place on low heat with 30g sugar and a stick of cinnamon.

Cook until the mixture starts to thicken and the apricots become soft. Puree the mixture with a hand blender. Set aside to cool.



Whip cream with 200g icing sugar and set aside.


Prepare the praline by melting 1 cup sugar with 1/4 cup water and 3/4 cups almonds. Cook until the mixture becomes slightly thick and attains an amber colour. Pour the mixture on a greased baking tray allow to cool completely.


Break into pieces by placing in a plastic bag and bashing with a rolling pin. 



Take a serving bowl or a glass first place a few tablespoons of apricot mixture at the bottom of the glass. Level off with a help of a spoon.



Fill until the glass is 3/4 full.


Sprinkle with a generous amount of praline. Serve chilled.





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