Dried Apricots (Khubani)
ハイデラバードの黄金のデザート！太陽を浴びたオレンジ色の甘い宝石
Description
Sun-dried apricots. The star ingredient of the supreme dessert 'Khubani Ka Meetha' served post-meat dishes in the Biryani peak 'Hyderabad'.
Classification: For Maniacs,Dried Fruits,Elegant Sweet-Sourness
Shops selling Dried Apricots (Khubani)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Dried apricots(Bone-in deemed authentic)
Instructions
- Soak dried bone-in apricots (Khubani) overnight in water to soften.
- Remove pits, put in pot with soaking water, add sugar, boil down slowly on low into gooey jam state (Khubani Ka Meetha).
- Crack removed pits, extract 'apricot kernels (almond-like nuts)' from inside.
- Top chilled apricot stew with heavy cream and apricot kernels to finish.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Dried mangoes or prunes (flavor changes but as sub for sweet-boiled fruits)
Pairing
Khubani Ka Meetha, Mutton Korma (as sweetening for meat dishes)
Trivia
[Hardcore] Called 'Khubani'. Making it with pitted dried apricots yields mere jam, so Hyderabad hardcore fans 'invariably use bone-in', topping it finally with the almond-flavored 'apricot kernels' inside the pits, completing a crispy texture and noble aroma like Annin Tofu.
Eating tips & etiquette
[Unique Eating] After stuffing your belly with super-spicy greasy Hyderabad Mutton Biryani, bring this cold, elegant sweet-sour apricot compote to your mouth, guiding your stomach to heaven!
Allergen
None