Khubani Ka Meetha: Creamy Apricot Pudding with Paan Shots
35 minutes
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About Khubani Ka Meetha: Creamy Apricot Pudding with Paan Shots
Indulge in the exquisite flavors of Khubani Ka Meetha, a luxurious Indian apricot pudding. Sweet dried apricots are gently simmered in honey and spices, creating a melt-in-your-mouth texture. Served chilled with a dollop of fresh cream and scoops of vanilla ice cream, this dessert is a true delight.The experience is elevated further with the addition of refreshing Paan shots – a unique betel leaf aperitif. These vibrant shots offer a contrasting cool and minty experience that perfectly complements the rich sweetness of the Khubani Ka Meetha. This recipe provides a step-by-step guide to create both the decadent pudding and the invigorating Paan shots, resulting in a sophisticated and memorable dessert experience.
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
For the Khubani Ka Meetha
- 500 gm Apricots dried
- 1 cup Sugar or omit and use 100ml honey instead
- 100 ml Honey
- 3 cup Water
- 2-3 drops Kewra Water
- 2 ml Lemon Juice
- 10 gm Almonds blanched, peeled, slivered
- 10 gm Pistachios blanched, peeled, slivered
- 10 gm Apricot kernels
- 4 Vanilla Ice Cream Scoops medium sized
- 1/4 cup Heavy Whipping Cream fresh, whipped
For the Paan Shots
- 16 Betel Leaves maghai, dark green
- 1.5 tbsp Gulkand rose petal preserve
- 1 tsp Mint-Coated Fennel Seeds
- 1 tsp Desiccated Coconut
- 0.5 tsp Cardamom Powder
- 2 scoop Vanilla Ice Cream big scoops, for optional addition to paan shots
- 4 tbsp Water or as needed
- 8 cubes Ice Cubes small
- 4 Glazed Cherries
- 2 tsp Gulkand rose petal preserve
Instructions
Preparing Khubani Ka Meetha
- Wash apricots and soak in 3 cups of water for 5 hours.
- De-seed apricots. Chop ¾ of the apricots; cut ¼ into halves. Combine chopped apricots, soaking water, sugar (or honey only), and honey in a pan.
- Cook over medium heat for 10-15 minutes until sugar dissolves and the mixture is pulpy. Set aside the halved apricots; puree the remaining chopped apricots.
- Continue cooking the puree until it thickens and bubbles. Add the reserved apricot halves and kewra water.
- Stir in lemon juice.
- Transfer to a serving dish and chill.
- Serve cold, topped with vanilla ice cream and whipped cream.
- Garnish with slivered almonds, pistachios, and apricot kernels.
Preparing the Paan Shots
- Roughly chop the betel leaves.
- Blend the betel leaves with a small amount of water to form a smooth paste.
- Blend the betel leaves paste, gulkand, fennel seeds, desiccated coconut, cardamom powder, ice cream (optional), cold water, and ice cubes until completely smooth.
- Strain the mixture to remove any betel leaf bits.
- Pour into shot glasses and chill for 30 minutes.
- Serve chilled, garnished with a glazed cherry or a small amount of gulkand.
Recipe Notes
Expert Tips for the Best Khubani Ka Meetha and Paan Shots
- For a richer flavor, use high-quality dried apricots and honey.
- Adjust the amount of sugar or honey to your preference. Taste and adjust as needed.
- If you don't have kewra water, you can substitute with a few drops of rose water or orange blossom water for a subtle floral note.
- For a visually appealing presentation, arrange the Khubani Ka Meetha in individual serving bowls or glasses. Consider using decorative glasses or bowls for the Paan shots.
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Recipe Nutrition
Calories: 197kcalCarbohydrates: 30gProtein: 4gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 17mgSodium: 19mgPotassium: 424mgFiber: 4gSugar: 24gVitamin A: 2692IUVitamin C: 19mgCalcium: 62mgIron: 1mg
Chef Reetu Uday Kugaji
Articles: 20
66 Comments
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Looks so wonderful! Thanks for posting.
This is amazing! Excited to make it.
This looks incredible! Thank you.
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