Showing newest posts with label Apricots. Show older posts
Showing newest posts with label Apricots. Show older posts

25.11.09

Qubani Ka Meeta - Happy Thanks Giving Y'all










Kubhani ka Meetha:(Hyderabadi Style)

Qubani Ka Meetha. Qubani Ka Meeta. Apricot Halwa. Hyderbad Apricot dessert. Peach Pazham Halwa.

Another exciting recipe from the city of Char Minar (Hyderabad). I am reposting one of my old recipe, here today to Wish Y'all Happy Thanks Giving.:) Enjoy your holidays and have fun shopping:)

Ingredients

Dry apricot 250 gms
Sugar 150 gms
Almonds 1/4 cup(Toasted and peeled)

To Garnish:

Ice cream - vanilla
Fresh cream/Condensed Milk
Mint leaves.

Method

Wash the apricots and soak them in water, overnight...preferably in the fridge.

The next day...once the water is all sucked up, blend and puree them. Set aside.

In a heavy vessel, melt sugar with 1/4 cup of water. Bring it to syrup like consistency.

Now to this sugar syrup, add the puree and continue cooking over low flame/heat.

Once halwa consistency is achieved, remove from heat.

Transfer the contents into a serving dish. Serve warm or chilled accompanied by ice-cream. A spoonful of fresh cream can be used to garnish the dessert.

26.1.06

Qubani Ka Meeta - Hyderabadi Dessert










Kubhani ka Meetha:(Hyderabadi Style)

Qubani Ka Meetha. Qubani Ka Meeta. Apricot Halwa. Hyderbad Apricot dessert. Peach Pazham Halwa.

Another exciting recipe from the city of Char Minar (Hyderabad).

Ingredients

Dry apricot 250 gms
Sugar 150 gms
Almonds 1/4 cup(Toasted and peeled)

To Garnish:

Ice cream - vanilla
Fresh cream/Condensed Milk
Mint leaves.

Method

Wash the apricots and soak them in water, overnight...preferably in the fridge.

The next day...once the water is all sucked up, blend and puree them. Set aside.

In a heavy vessel, melt sugar with 1/4 cup of water. Bring it to syrup like consistency.

Now to this sugar syrup, add the puree and continue cooking over low flame/heat.

Once halwa consistency is achieved, remove from heat.

Transfer the contents into a serving dish. Serve warm or chilled accompanied by ice-cream. A spoonful of fresh cream can be used to garnish the dessert.