I am super excited to share that the day when I start the preparation of Hyderabadi Khubani Ka Meetha as my brand identity

I am super happy to discuss my brand story—Hyderabadi Khubani Ka Meetha

Let’s discuss my brand story, Hyderabadi Khubani Ka Meetha. Last night I went shopping to purchase dried apricots for the khubani ka meetha dessert, which are high in quality, and then my husband stopped at a dry fruit market where we buy dry food items regularly, so we decided to purchase 1 kilo of dried apricots for my khubani dessert, and then we came back home.

When we reached home, I went to my kitchen so happily, took a large bowl, and then opened the packets of apricots that we purchased, and after that, I soaked all those apricots in that bowl and closed the bowl. This is the first green step in the preparation of the Hyderabadi Khubani Ka Meetha.

Next Morning – Hyderabadi Khubani Ka Meetha

Then I slept peacefully. The next morning, I made my breakfast, and after finishing, I opened my dessert bowl, and I was surprised that all the khubani, all the apricots, looked so soft and so tender. I was really happy because I completed the first step of the process for my dessert, Hyderabadi Khubani ka Meetha; see the picture below.

I decided to take out all the badams inside the apricot safely. So one by one, I took all the badams out from inside the khubani and placed all the almonds on another plate. Then, in another large bowl, I put fresh water, and I again soaked all the apricots, and then I placed that bowl on the stove for a low flame to make my yummy Khubani Ka Meetha. See more blogs .

 

Then, in the low-to-medium flame, the apricots of my khubani ka meetha are slowly cooked, and the smell of cooking apricots spreads all around in my sweet home. My kids are so curious about the rich, flavourful smell of khubani, and they asked me again and again, “Mamma, when will Hyderabadi khubani ka meetha be prepared?” I smiled and said, “My cute kids, please be patient for some time; it will be prepared soon.”

Continuously checked while cooking – Hyderabadi Khuabani Ka Meetha

I continuously checked my apricot pot, which was in the cooking process, and on the other hand, I stirred my spoon in the apricot mixture. One more point I am discussing to share with you all: there is a best practice. that always use a “wooden spoon” to make traditional dishes, so the pleasant aroma is included in your special desserts and/or handi. I also used a wooden spoon to make Khubani ka Meetha.

 

While my apricot mixture was preparing, I was completing my other household chores. So after one and a half hours, I wanted to check my apricot pot and open the lid. I wondered to see that approximately 80% of the khubani were too soft and about ready to complete the process of tendering. I was so happy because this is the pinpoint for me; this is the main step that I expect to fulfil successfully. Actually, as I belong to a Hyderabadi family, we were so concerned with cooking our cultural dishes so carefully, which then resulted in meeting the authentic recipe criteria. See our mission

I washed all the almonds’ upper sides I washed with water, and on a large plate, I put them inthe sunlight to dry. Because when they dry, I cut them and take all the almonds out for the decoration purpose of decorating my khubani ka meetha.

This is the additional benefit of making Hyderabadi khubani ka meetha so that we get almonds inside apricots, and we do not purchase almonds separately.

After the completion of apricot cooking

After the khubani paste is ready, we take my wooden spoon, and we have to mash all the tenderised apricots in the pot. I slowly mashed all the apricot paste, and it looks exactly like an apricot jam-like substance – yummy, tasty, flavour-rich thickness.

Now this is the time to make sugar syrup for khubani meetha, so I take another bowl and put 5 cups of sugar and one cup of water, and I place that bowl on the stove at a low flame.

I give another piece of advice: when making sugar syrup for any dessert, one must stir the spoon continuously. Because if you don’t stir well, the sugar syrup will not give a jelly-like consistency to your dessert. I continuously checked the sugar syrup consistency and stirred the spoon gently in my pot.

When the sugar syrup was fully ready, I turned the flame off. After 10 to 20 seconds, the sugar syrup cooled. Then I slowly pour it into the khubani paste, as you can see below

Also, I have shared with you all that when sugar syrup for my khubani ka meetha is prepared, it looks like a jelly-like substance, which is sticky in nature. Sugar syrup in Hyderabadi Khubani Ka Meetha is the main ingredient because it adds special mithas to the khubani dessert, as when I took the first spoonful after adding sugar syrup, my mouth was filled with mixed sweetness, including apricot sweetness and sugar syrup aroma.

See our signature product here.

The Final Look – Hyderabadi Khubani Ka Meetha

I am so excited to share the final look of my homemade dessert.