As the khubani ka meetha came in for much applause when showcased by chef Sarah Todd on a popular culinary show, Indian chefs reimagine the Hyderabadi classic with nostalgia and pride
Qubani ka meetha by Sarah Todd; (right) Todd makes the dessert at the MasterChef competition. Pics Courtesy/Instagram
Recently, on MasterChef Australia: Back to Win, chef-restaurateur Sarah Todd reimagined the Hyderabadi Khubani (also spelled as Qubani) ka meetha, a dessert she fell in love with during her time in the city of the Charminar. Traditionally, a slow-cooked apricot compote served with cream, Todd elevated it with a hazelnut financier, charred peaches, white chocolate, and apricot chantilly, finished with an apricot and bourbon sorbet. The deconstructed version honoured the original while giving it a contemporary flair. Judge Andy Allen called it ‘a million bucks’, while fellow judge, Jean‑Christophe Novelli deemed it ‘just perfect’. Desi and global fans on social media cheered her for spotlighting regional Indian flavours on — part of her ongoing mission to take India’s culinary diversity global.
Pardeh mein shahi khubani
Closer home, chef Mukhtar Qureshi, a MasterChef at Waarsa, Nariman Point, also makes his version. “I grew up eating Khubani ka meetha. It was a staple at family gatherings and weddings in Hyderabad — almost a rite of passage at the dining table. It instantly evokes a sense of nostalgia...the aroma of simmering apricots and the moment when cream or malai is spooned on top — that memory is very close to my heart.”
Khubani ka meetha finds its roots in Mughal and Nizami kitchens, where dried apricots were prized as royal delicacies. Introduced to India through Persian influence, the fruit was popularised by Hamida Banu Begum, wife of Emperor Humayun, mother of Emperor Akbar, who was known for a refined taste for dried fruits and elegant puddings. Under the Nizams of Hyderabad, the dish evolved — simple in ingredients, yet rich in flavour and regal in presence, it remains a hallmark of Hyderabadi culinary heritage.
Mukhtar Qureshi and Ruffy Shaikh
Like Todd, Qureshi honours the dish while giving it a modern edge in his ‘Pardeh mein shahi khubani’. He slow-cooks Indian apricots with saffron, cardamom, and rose, skipping refined sugar to let the fruit’s natural sweetness shine. Instead of malai, he adds almond milk rabdi sweetened with white chocolate, keeping it light yet indulgent. A hint of Arabian dates adds depth and a caramel note. “The goal is to elevate the dish without compromising its soul,” he says, adding, “Balance is everything — tender apricots, a hint of acidity, and a rich, glossy finish that speaks of patience and precision.
At Peshwa Pavilion, ITC Maratha, where Khubani ka meetha takes the spotlight among other royal dishes this weekend with their ‘Flavours of Royalty’ offering, Ruffy Shaikh, senior sous chef, reflects on his fondness for apricots. “I grew up eating them in many forms — this dish was always reserved for special occasions. It brings back memories of festive meals and family warmth.”
For Aamchee’s chef-founder Pinky Chandan Dixit, the dessert is deeply personal. It was the first dessert she learned at catering college at Sophia’s, and one of the simplest. “Soak, de-seed, saute with saffron and cardamom, then let it stew into a soft compote. Serve it as is, pair it with shahi tukda, or even as a snack for kids — it’s easy, nutritious, and keeps well.” She prefers a slightly saucy, not-too-sweet texture with balanced tartness and aromatic warmth. “Indian apricots have great flavour; Turkish ones add sharpness and colour — a mix of both gives you the perfect result.”
While it’s iconic in Hyderabadi homes and banquet spreads, it’s rare to find it on contemporary Indian restaurant menus, especially outside Hyderabad. In Mumbai, Nizam, located on Maulana Shaukat Ali Road at Mumbai Central, has it on the menu. “Perhaps, because people find it too sweet, too rich, or simply, unfamiliar. Maybe, it hasn’t been interpreted correctly yet,” Dixit reasons, adding, “But in South India, especially in Hyderabad, it’s non-negotiable. No wedding feast is complete without it — it’s the final flourish, the one dish that truly marks celebration.”
Qureshi sums up this desi delight, “In today’s culinary landscape, where diners are open to regional and nostalgic dishes, Khubani ka meetha deserves much more attention and space. It’s elegant, naturally gluten-free, and has immense potential for modern reinterpretation.”
Khubani Ka Meetha
Khubani ka meetha from Aamchee. Pics/Sayyed Sameer Abedi
INGREDIENTS
>> 250 gm apricots
>> 50 gm sugar
>> 1/2 tsp cardamom powder
>> 1 tsp ghee
>> A few strands of saffron
METHOD
Soak the apricots in water for 30 minutes (at least). Deseed and cut them into large chunks. Heat the ghee in a pan, add the soaked apricots and saute for a few minutes over low heat. Add the sugar and allow it to simmer till the sugar dissolves. Add saffron and cardamom powder and stir gently till the mixture thickens and leaves the sides of the pan. Allow it to cool slightly and serve warm, accompanied by a dollop of cream, chopped nuts and apricots.
Pro tip: Rehydrate overnight by soaking to achieve a smooth texture after cooking.
Recipe courtesy: Pinky Chandan Dixit
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