Khubani Ka Meetha With Paan Shots !!!!

5 from 63 votes

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Apricot Pudding
An Indian dessert made from dried apricots stewed in honey accompanied with Fresh Cream and Vanilla Ice cream served with Paan Shots -Betel Leaf Apritif and Digestif -Bull's-eye, mind-boggling Paan shots !!!!!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Recipe Taste Sweet
Servings 4
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Ingredients
  

  • 500 gm Apricots Dried
  • 1/ cup Sugar
  • 30 ml Honey If you want to avoid using sugar then add only honey 100 ml
  • 3 cup Water
  • 2-3 drops Screw pine natural essence kewra water
  • 2 ml Lemon Juice
  • 10 gm Almonds blanched, peeled and slivered
  • 10 gm Pistachio nuts blanched, peeled and slivered
  • 10 gm Apricot kernels
  • 4 Vanilla Ice-cream medium sized scoops
  • 1/4 cup Cream Fresh, thick, whipped
  • 16 Betel leaves maghai, dark green
  • 1 ½ tbsp Gulkand
  • 1 teaspoon Fennel seeds mint coated
  • 1 teaspoon Coconut desiccated
  • ½ teaspoon Cardamom Powder
  • 2 scoop Ice cream Vanilla, big scoops
  • 4 tbsp Chilled Water or as required
  • 8 cubes Ice cubes small
  • 4 Cherries glazed
  • 2 teaspoon Gulkand
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Instructions
 

For Preparing Khubani Ka Meetha

  • Wash the apricots and soak in 03 cups of water for 05 hours.
  • De-seed the apricots, chop 3/4th of the apricots and ¼ th cut into halves and place in a pan along with the water it was soaked add sugar and honey.
  • Cook over medium heat for 10 to 15 minutes, till the sugar dissolves and the mixture becomes pulpy and blended. Keep the bigger apricots aside and puree the rest 3/4th apricots.
  • Cook the puree mixture thickens and starts to bubble, now add the reserved stewed apricot halves. Add the kewra water / natural screw pine essence.
  • Add lemon juice and stir well.
  • Transfer into a serving dish and let them chill.
  • Serve cold accompanied with ice-cream.
  • Top with freshly whipped thick cream.
  • Garnish with blanched almond and pistachio nuts slivers and apricot kernels.

For Preparing the Paan Shots

  • Rinse the betel leaves in water and chop roughly.
  • Make a smooth paste of the betel leaves with very little water.
  • Blend all ingredients together including the betel leaves paste, till absolutely smooth and blended properly.
  • Make sure that there are no paan bits floating in the shots. Blend properly.
  • Pour in the shot glasses.
  • Chill it in the refrigerator for 30 minutes.
  • Serve chilled in for four shot glasses of 60 ml each ,garnished with a glazed cherry or little gulkand.

Notes

Chef Tips for preparing Khubani Ka Meetha:
  • It may also be served warm, if desired then do not chill.
  • To enhance the flavour, apricots may be stewed in only honey i.e. no sugar then use 100ml. I personally suggest using only honey.
  • To further enhance the flavor and colour you may add ½ gm. of Saffron strands steeped in a little hot milk or hot water.
  • Do not discard the Apricot kernels, Remove the kernels and blanch them, remove the skin and set aside the kernels for garnishing.
  • After topping with freshly whipped cream it may be topped with a little honey.
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Chef Tips for preparing Paan Shots:
  • If you want a more greener colour, as per your choice or as desired, you may take 04 more Maghai betel leaves and prepare a smooth paste and add to the shots.
  • Do not add too much of cardamom powder or it will mask the flavor of betel leaves.
  • You may use fresh cherries or canned cherries instead of glazed cherries.
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Please appreciate the author by voting!

5 from 63 votes

Recipe Nutrition

Calories: 197 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 9 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Cholesterol: 17 mg | Sodium: 19 mg | Potassium: 424 mg | Fiber: 4 g | Sugar: 24 g | Vitamin A: 2692 IU | Vitamin C: 19 mg | Calcium: 62 mg | Iron: 1 mg
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