Made with apricots and sugar, this dessert hails from Hyderabad and is often used in combination with Vanilla ice cream. Khubani/Qubani means apricots in Urdu.
I ate one of the best in a restaurant called ' Waterfront' on Necklace Road in Hyderabad. Very well made with just the right amount of sweetness...That was the best. This is a try to mimic that.
1 box Turkish Apricots; I got them in Fresh Market. They are dark brown unlike the regular ones which are golden yellow in color
1 cup fine sugar
1/2 - 1 cup of water
1 tsp cardamom powder
1/4 cup blanched almonds
Soak the Apricots in water overnight.Heat a pan and place the soaked apricots in the panStir in the sugar and add half a cup of water and cook until it is saucy, about 20 min.Stir the mixture occasionallyAdd more water as necessary just to make it similar to tamarind pulp, Don't add water if it is of the right consistencyAdd the Cardamon powder and mix in the blanched almondsCool it downServe it over a scoop of cold vanilla ice cream
I ate one of the best in a restaurant called ' Waterfront' on Necklace Road in Hyderabad. Very well made with just the right amount of sweetness...That was the best. This is a try to mimic that.
1 box Turkish Apricots; I got them in Fresh Market. They are dark brown unlike the regular ones which are golden yellow in color
1 cup fine sugar
1/2 - 1 cup of water
1 tsp cardamom powder
1/4 cup blanched almonds
Soak the Apricots in water overnight.Heat a pan and place the soaked apricots in the panStir in the sugar and add half a cup of water and cook until it is saucy, about 20 min.Stir the mixture occasionallyAdd more water as necessary just to make it similar to tamarind pulp, Don't add water if it is of the right consistencyAdd the Cardamon powder and mix in the blanched almondsCool it downServe it over a scoop of cold vanilla ice cream
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