Just like figs, apricot is my new in-thing. I have it in my pantry all the time, though I don’t have it as much as I have figs. 🙂 For a few days, I was dreaming of having Qubbani Ka Meetha, even though in my life, I have never had this sweet! Sounds strange? It would, to all of you, but I am sure that food bloggers and food lovers would agree to me regarding this. I guess watching too many food photos everyday makes me dream about food, food and more food. At times, I also feel that it is one cause of me not losing weight so easily! 😉
So that is how my making of Qubbani ka Meetha happened. When Famidha wrote to me for a guest post for her first blog anniversary, I had to give her a sweet definitely for a sweet occassion and my eyes fell on this lovely dessert I had made as a weekend treat last month. Of late, I am trying to put in fruit into my dessert just to make myself feel less guilty while having dessert! Hehe… I never knew a place like Yanbu existed in Saudi Arabia till I came across Famidha’s lovely blog. For me, like many other outsiders, Saudi is all about Makkah, Madinah, Riyadh, Jeddah and Dammam. None of the other areas of this vast country is known to the outside world. Ever since we have caught up with each other’s blogs, we have chatted on and off and I truly enjoy her company. Being newly married and in an alien place is not a joke, and it is good to see that she is utilizing her time by working up a blog. 🙂
To read more and the recipe, do hop on to Fami’s space. Hope you enjoy the post as much as I loved preparing it…
- ½ cup dried apricots
- 2 tablespoon sugar
- 5-6 strands of saffron
- Cream and nuts for topping
- Put the apricot in a bowl, cover it with water around a inch above the level. Keep soaked overnight.
- The next day, add them into a saucepan (along with the water) and sugar and cook on low flame, mashing the apricot with a wooden spoon.
- Continue cooking and stirring continuously till it becomes a pulpy mash.
- Add the crushed saffron strands and continue to stir
- Ensure to keep stirring, as it may get caught on the bottom.
- Take off the heat, allow to cool.
- Divide into four shot glasses, top with cream and nuts and enjoy!