My Pre-Ramadan Kitchen Routine: Let’s Join Me in Preparing My Signature Product Khubani ka Meetha & Iftar Essentials
My family is very excited because the moon is almost here, and my kitchen is already humming with the beautiful spirit of Ramadan!
In my sweet home, there is something so special about those 2-3 days before the first Roza.
My house is filled with the smells of spices, my freezer starts getting full, and my heart feels lighter.
For my family and me, Ramadan preparation isn’t just a daily routine; it’s a family festival.
This year, I decided to take my national and international readers behind the scenes of my kitchen as I prepare my absolute favourite, my signature product Khubani ka Meetha—along with all the other Iftar food items that keep my family happy and energised.
My Excitement: Welcoming Ramadan with a Full Heart
My husband, my kids, and I have been counting down the days to welcome the month of Ramadan.
To welcome this blessed month, we believe in being prepared so we can spend more time in prayer and less time struggling in the kitchen during fasts.
That’s why I try my best to prepare all the sehri and iftar items before the Chand Raat of Ramadan.
My husband is my biggest support in this.
I gave him a list of Khubani Ka Meetha desserts, and he went out to find the best ingredients at the shop near our house.
For my special Khubani ka Meetha, I don’t just use any apricots—I asked him to get the premium imported dried apricots because the quality and sweetness they offer are unforgettable.
Along with those, he brought other home and dessert essentials: sugar, custard powder, and fresh cream.
Also read about our mini Khubani cups.
My Iftar Prep: Freezing the Essentials
Before I start into the dessert Khubani Ka Meetha, I have to make other iftar and sehri items.
In our house, Iftari is incomplete without some classic staples.
- We must prepare White Choley (Chickpeas) in Ramadan: I spent the morning boiling half a kg of white chickpeas.
- Once cooled, I packed them into small freezer bags.
- Now, making Chana Chaat in iftar will be a matter of minutes for me!
- I also must make Shami Kababs for sehri & rolls for iftar: my kids’ faces are so happy when they see their mamma has made Shami Kababs and Chicken Vegetable Rolls being prepared.
- My daughter Musfira loved my homemade chicken vegetable rolls.
- I’ve spent 2 hours filling spring roll sheets—shredded chicken, 1 whole cabbage, and capsicum—all wrapped up in an airtight platter and ready to be fried to golden perfection.
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I come towards The Main Event: Initial Preparations for Khubani ka Meetha
While the kebabs were being shaped, I started the “soul” of my Iftar table: the apricot dessert (Iftar meetha), Khubani Ka Meetha. Read more about Hyderabadi Khubani Ka Meetha.
Step 1: I Slow Cook Apricots
I took out my largest heavy-bottomed bowl.
After I washed the dried apricots thoroughly, I added them to the pot with 4 cups of water.
I really observed the secret to a perfect meetha is patience and carefully added the dessert accessories.
I kept the flame low.
Watching the apricots slowly absorb the water and turn into a plump, juicy, jam-like texture.
Read more about why apricots are the golden fruit.
Step 2: I Carefully Prepared The Sugar Syrup (Sheera) Masterclass
A lot of people add a large amount of sugar to the pan when making fruit desserts, but I prefer a more refined, more accurate method to ensure an error-free dessert.
In a separate pan, I took 4 cups of sugar and 1 cup of water.
- My Technique: I cook this on a low flame and continuously stir in the pot. Why? I want to ensure no lumps are created, and the sugar dissolves perfectly into a smooth syrup.
- This syrup is what gives the Khubani its “shadiyon wala” (wedding-style) shine.
Read more about me sharing my favourite Khubani Ka Meetha recipe.
Step 3: I Made My Hard Efforts To Prepare The Creamy Custard For My Signature Product, Khubani Ka Meetha
My signature product, Khubani ka Meetha, is delicious on its own even if I don’t add custard, cream, and all other dessert decorations, but in my home, my husband and I love the “special kids’ loving touch in Khubani ka Meetha”.
So, I began preparing the custard.
I prefer mango custard for my signature product, Khbani Ka Meetha.
The smooth, plain texture of the custard is the perfect partner to the cooked apricots.
I dissolve the custard powder carefully to ensure no lumps are created in the custard.
Read more about Khubani Ka Meetha with Custard
Why I Make These Preparations 2-3 Days Early Before Ramadan
You might wonder why I start so early.
As a mother and as I have run my brand, Hyderabadi Khubani Ka Meetha, my days are packed.
By freezing my Choley and Kababs and starting my Khubani base now:
- I Save Energy: For me, fasting in the heat can be tough. Having “ready-to-cook” items is a lifesaver for me, and I think for almost every working businesswoman.
- Focus on Ibadat: I strictly follow that one rule: Ramadan is for concentrating on ibadah, not just cooking.
Read more about why Khubani Ka Meetha is my favourite dessert
My Heartfelt Message to My International Readers
Whether you are in any city in Pakistan or living abroad in the UK or the USA, the feeling of Ramadan preparation is universal.
Don’t worry If you can’t find “imported” apricots, use the best dried ones available at your local organic store.
Only remember my sincere advice: the key ingredient isn’t just the fruit—it’s the Niyyah (intention), care, and love you put into the food for your family or for your loved ones.
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My Husband and Kids: The Ultimate Taste Conscious
When I made my signature product, Khubani Ka Meetha, my kids entered the kitchen, asking, “Mama, is the Meetha ready yet?”
Even though they know I made it for Ramadan, the pre-Ramadan testing is a tradition in itself.
Seeing their happy faces makes my evening shine, satisfied and peaceful.
See our signature product Khubani Ka Meetha
How are your Ramadan preparations going?
Have you started freezing your snacks yet?
Let me know in the comments below! I’d love to hear your family traditions.
