Khubaani Ka Meetha (Apricot with Custard Pudding)

“Koi bhi shubh kaam karne se pehle kuch meetha khalena chahiye” (before you do anything good, start off with eating something sweet) is what they say in India. On that note, let’s start the food blog with a sweet dish, that’s mainly made in a north Indian home.

Khubaani Ka Meetha (Apricot with Custard Pudding)


  • Dried Apricot – 250 grams (de-seeded and then soaked in 2 cups water for min. 3 hours or best soaked overnight)
  • Sugar – 3/4th cup

Ingredients to prepare Custard:

  • Custard powder – 6 tbsp.
  • Milk – 6 cups of milk
  • Sugar – 6 tbsp.
  • Butter – 1 stick (optional)

Garnish: almonds, cashews, pista, or silver leaves (warqa)


Boil apricots in the same water it was soaked in and add 1 cup sugar to it.  Once it boils, lower the flame, cover and let it cook till it turns into a jam. This could take about 1.5 hours.

Meanwhile, in another pot add 3 cups of milk and 3 tbsp sugar. Let it boil. While you are waiting for this to boil, take 3 tbsp of custard powder in a small bowl and mix it well with a little bit of milk. And once the milk in the pot comes to a boil, add the custard powder mix to it. Stir constantly. Add 1 stick butter, if using (this makes it more tastier).  Keep stirring till the custard thickens and take it off the flame.

Check on the apricots and once it’s nice and gooey, mash it with the back of the spoon a little more. Don’t make it a paste completely because it feels nice to bite into a small piece once in a while.

And then to serve. Spread the apricot jam mix at the bottom of the serving place. Once it cools a little, pour a lot of the custard over it. Garnish with nuts or warqa or just eat as is….hot or cold!!


Note – the actual recipe calls for double the amount of apricots (500 grams) and half the amount of custard powder, milk and sugar (all 3 each). But since I love custard, and wanted to taste more of that ..I altered the recipe to suit my and my family’s palate.


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5 Responses to Khubaani Ka Meetha (Apricot with Custard Pudding)

  1. Karishma says:

    Khubani ka meetha is a favorite dessert I picked up while in Hyderabad…with cream though! Never had it with custard…next time!

  2. Pingback: 100 Yummy Diwali Sweet Recipes – Ebook! | Renée's Recipe

  3. Sameena says:

    By the way, the khubaani should have some saffron strands in it. Some people even throw in a couple of slivered almonds. You put the khubaani compote on the bottom of the bowl and top it with custard (or if you want hte more traditional variety, then whipped cream) on top

    • Renée says:

      Thankyou for ur comment Sameena…but there’s no hard n fast rule that Khubaani ka meetha should have saffron! Every household, every chef makes it their way. If you like it, feel free to use it. As for the slivered almonds, if you read carefully in both the ingredients n method I’ve mentioned you could add nuts, acc. to ur pref. Also, exactly as u have mentioned, I put the apricot compote on the bottom and topped it with custard….only when i served it and for photography purposes…I mixed it!

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