{"id":342965,"date":"2025-12-14T02:00:47","date_gmt":"2025-12-14T02:00:47","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/khubani-ka-meetha-with-custard\/"},"modified":"2025-12-14T02:00:47","modified_gmt":"2025-12-14T02:00:47","slug":"khubani-ka-meetha-with-custard","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=342965","title":{"rendered":"Khubani Ka Meetha – with custard"},"content":{"rendered":"


\n<\/p>\n

\n\n

Khubani is an Urdu word also known as dried apricot is made into a slow cooked jam and layered with custard and fresh cream similar to trifle and topped with the signature mini almonds obtained from dried khubani. This is a twist from typical Hyderabadi Khubani ka Meetha which is only served with fresh cream, presenting you mildly sweet Karachi style Khubani ka Meetha.<\/em><\/strong><\/p>\n

\"IMG\"IMG<\/figure>\n

Khubani Ka Meetha Ingredients<\/h2>\n

Layer 1 \u2013 Dried Apricots\/Sookhi Khubani , Sugar<\/p>\n

Layer 2 \u2013 Custard Powder, Milk, Sugar<\/p>\n

Layer 3 \u2013 Whipping Cream, Icing Sugar<\/p>\n

Step by Step process <\/h2>\n

This Recipe is not lengthy or complicated and has 6 ingredients but time management can lead to easy execution.<\/p>\n

I recommend to make Dried Apricot Jam a day before or even 2 days before. It keeps well in air tight container in refrigerator.<\/p>\n

On the Day of serving or one night earlier you can make custard and top with whipped cream<\/p>\n

Since custard and whipped cream tends to leave water if kept for prolonged periods, it is recommended to make it the same day or max a night before.<\/p>\n

\"Apricot\"Apricot<\/figure>\n

FAQs<\/h2>\n
\n
\n
\t\t\t
\n\t\t\t\t\t\t\t\t<\/default1:svg>
\n\t\t\t\t\t\t\t<\/span>
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t<\/default1:svg>
\n\t\t\t\t\t\t\t<\/span>
\n\t\t\tWhat is Khubani ka Meetha made of?<\/span><\/div>\n
\n

Khubani ka Meetha is typically a Hyderabadi sweet dish, made from dried apricots and served with fresh cream. <\/p>\n<\/div>\n<\/div>\n

\n
\t\t\t
\n\t\t\t\t\t\t\t\t<\/default1:svg>
\n\t\t\t\t\t\t\t<\/span>
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t<\/default1:svg>
\n\t\t\t\t\t\t\t<\/span>
\n\t\t\tIs Khubani the same as apricot?<\/span><\/div>\n
\n

Yes, Khubani is same as apricots.<\/p>\n<\/div>\n<\/div>\n

\n
\t\t\t
\n\t\t\t\t\t\t\t\t<\/default1:svg>
\n\t\t\t\t\t\t\t<\/span>
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t<\/default1:svg>
\n\t\t\t\t\t\t\t<\/span>
\n\t\t\tIs Khubani ka Meetha same as Apricot Delight?<\/span><\/div>\n
\n

If translated to English it can be called as Dried Apricots Trifle. <\/p>\n<\/div>\n<\/div>\n<\/div>\n

\"IMG\"IMG<\/figure>\n

Substitutions and Variations<\/h2>\n

Lot of people ask if they can use fresh apricots, technically yes but flavor wise its more towards the sour side and color is lighter too.<\/p>\n

You can use custard made from commercial powders available like I have done or you can make your pastry cream from scratch.<\/p>\n

You can skip the custard layer but I strongly recommend you try this with custard and whipped cream. I have received so many compliments for this dessert.<\/p>\n

\"IMG\"IMG<\/figure>\n

How to serve Khubani ka Meetha?<\/h2>\n

The beauty of this dessert is that you can make it in a large shallow dish as well as deep trifle bowl with multiple layers.<\/p>\n

My favorite way to serve desserts is individual servings which looks so beautiful and is a great fusion of combining traditional desserts served with a modern twist.<\/p>\n

\"khubani\"khubani<\/figure>\n

Storage and Make Ahead<\/h2>\n

For making ahead, see step by step process above.<\/p>\n

The leftover trifle can be kept in the fridge for up to 2 days, covered.<\/p>\n

If you love this family recipe of mine, make sure you check out the pillowy soft Gulab Jamun<\/a>.<\/p>\n

Or if you love making trifles, this scrumptious chocolate trifle from scratch<\/a> is a great crowd pleaser.<\/p>\n

\n
\n
\n
\n
\n

Khubani Ka Meetha<\/h2>\n<\/p>\n
\n

\t\"khubani\"khubani
\n\t<\/p>\n<\/div>\n

\n

Khubani is an Urdu word also known as dried apricot is made into a slow cooked jam and layered with custard and fresh cream similar to trifle and topped with the signature mini almonds obtained from dried khubani. This is a twist from typical Hyderabadi Khubani ka Meetha which is only served with fresh cream, presenting you mildly sweet Karachi style Khubani ka Meetha.<\/strong><\/p>\n<\/p><\/div>\n<\/header>\n

\n

\n\t\t\tPrep Time<\/strong>
\n\t\t\t1 hour<\/span> <\/span>\n\t\t<\/p>\n

\n\t\t\tCook Time<\/strong>
\n\t\t\t1 hour<\/span> <\/span>\n\t\t<\/p>\n

\n\t\t\tAdditional Time<\/strong>
\n\t\t\t1 hour<\/span> 30 minutes<\/span> <\/span>\n\t\t<\/p>\n

\n\t\t\tTotal Time<\/strong>
\n\t\t\t3 hours<\/span> 30 minutes<\/span> <\/span>\n\t\t<\/p>\n<\/div>\n

\n

Ingredients<\/h3>\n

Apricot Jam Layer<\/h4>\n
    \n
  • \n\t\t\t\t\t\t500 grams Dried White Apricots (with seeds)\t\t\t\t\t<\/li>\n
  • \n\t\t\t\t\t\t300-350 grams Sugar*\t\t\t\t\t<\/li>\n
  • \n\t\t\t\t\t\tWater as required\t\t\t\t\t<\/li>\n<\/ul>\n

    Custard Layer<\/h4>\n
      \n
    • \n\t\t\t\t\t\t3-4 tablespoons Custard Powder **\t\t\t\t\t<\/li>\n
    • \n\t\t\t\t\t\t4 tablespoons Sugar\t\t\t\t\t<\/li>\n
    • \n\t\t\t\t\t\t500 ml Milk\t\t\t\t\t<\/li>\n<\/ul>\n

      Whipping Cream<\/h4>\n
        \n
      • \n\t\t\t\t\t\t1 cup Whipping cream***\t\t\t\t\t<\/li>\n
      • \n\t\t\t\t\t\t1-2 tablespoon sugar\t\t\t\t\t<\/li>\n
      • \n\t\t\t\t\t\tAlmonds to top\t\t\t\t\t<\/li>\n<\/ul><\/div>\n
        \n

        Instructions<\/h3>\n

        For the Apricot Jam Layer<\/h4>\n
          \n
        1. Wash and soak the apricots overnight. or atleast 8 hours. Keep ample water and not just covering as they will become soft and big.<\/li>\n
        2. Don’t throw the water, just remove the seeds as they would have become soft and plump by now.<\/li>\n
        3. Save the seeds by spread in one layer on a tray and let them dry in sun.<\/li>\n
        4. Place the apricots and its water in a cooking pot and give it a boil.<\/li>\n
        5. The apricots should be fully covered in water, else add more.<\/li>\n
        6. Let it cook with slightly covered lid on medium heat for almost 1 hour stirring frequently in between.<\/li>\n
        7. When they become tender and soft, add sugar and test. It varies for everyone’s taste. I have given measurements what works for me keeping in mind other layers sweetness.<\/li>\n
        8. Cook for 30 more minutes on low heat till jam like consistency is achieved and it has darken in color by the caramelized sugar.<\/li>\n
        9. Place in a serving dish preferably transparent or even individual servings.<\/li>\n<\/ol>\n

          For the Custard Layer<\/h4>\n
            \n
          1. While first layer is cooling, prepare your second layer.<\/li>\n
          2. Make custard according to package directions.<\/li>\n
          3. Boil milk, add sugar, once dissolved, add dissolved custard powder in milk (taken from same).<\/li>\n
          4. Stir and cook until thickens. Don’t make it very thick, you want a runny custard.<\/li>\n
          5. Spread on first layer.<\/li>\n<\/ol>\n

            For the Cream Layer<\/h4>\n
              \n
            1. When The previous layers have cooled, whisk the cream and sugar lightly and put on top.<\/li>\n
            2. If you have thick cream available, add equal amount of milk to thin it and make it spreadable.<\/li>\n
            3. Lastly break the dried seed to reveal those tiny almonds to place on top.<\/li>\n<\/ol><\/div>\n
              \n

              Notes<\/h3>\n
              \n

              * You can adjust sugar according to your preference<\/p>\n

              ** I use the commercial custard powder and make according to the instructions<\/p>\n

              *** I use and recommend unsweetened whipping cream and then lightly whip it with some sugar<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

              \n

              \n\t\t\t\t