“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
A Hyderabadi Sweet made from Dry Apricots
Published On: 10 Jun 2003
hindi: Cheeni / Shakkar
for more details, click the name of the ingredient
Wash and soak the apricots for 3 hrs. Drain off the water.
Add fresh water and boil the apricots till soft.
Remove from flame and drain off the water.
Mash the boiled apricots and remove the seeds and keep aside.
Pass the pulp through a sieve so that the fibrous portion is separated from the pure pulp.
Put the pulp in a container and heat it till a boil or two. Stir continuously.
Add sugar and mix well.
Heat for a further 2 minutes.
Remove from flame.
Pour it in a serving container.
Refrigerate after cooling.
:- Serve the above with Vanilla Ice Cream. It can also be served with fresh cream with some vanilla essence in it.:- Qubani ka meetha can be stored for 3 days in refrigerator.:- The Apricot seeds have almonds in them. You could break open the seeds and use the almonds to top the dessert before serving.
Nice and easy sweet dish to make
its too good.....very tasty. thanks for the recipe
so...good .do u hve some other receipes in desserts ????
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Sapna Mumtaz, a well talented person and also a very creative person. Her recipes are always unique. She used to provide us varieties of recipes from different types of cuisines.
Sign up to receive email updates for New Recipes/Special Announcements