Khubani Ka Meetha - By Chef Reetu Uday Kugaji

Preparation Time: 10 minutes

Soaking time for Apricots: 5 hours

Cook Time: 15 minutes

Servings: 4

Ingredients:

• Dried apricots (Khubani or Jardaloo), washed & soaked in 3 cups of lukewarm water: 500 gms

• Sugar: 1/4 cup

• Honey: 60 ml

• Saffron: 1/4 gm

• Water: 1 cup

• Lemon Juice: 1 tsp    

For Garnishing:

• Almonds, blanched, peeled, and slivered: ½ tbsp

• Pistachio nuts, blanched, peeled, and slivered: ½ tbsp

• Apricot kernels, fried in ½ tsp desi ghee: 1 tbsp

• Rose petals (dried): 1 tsp (Optional)

For the Accompaniment:

• Vanilla Ice-cream: 4 medium-sized scoops (Optional)

• Fresh cream (Whipped): 1/4 cup

For the lacing: (Optional)

• Silver Leaf: 1 small sheet

Method:

1. De-seed the apricots, chop 3/4th of the apricots, and cut the remaining 1/4th into halves. Place in a pan along with the water in which it was soaked, and add sugar.

2. Cook over medium heat for 10 to 15 minutes, until the sugar dissolves and the mixture becomes pulpy and blended. Keep the bigger apricots aside and mash the remaining 3/4th.

3. Cook the mashed mixture until it thickens and starts to bubble, then add the reserved stewed apricot halves and the saffron. Simmer for a minute.

4. Switch off the flame, add honey and lemon juice, and stir well.

5. Transfer into a serving dish and set aside or refrigerate.

6. Serve cold accompanied with ice-cream or simply serve warm topped with freshly whipped cream.

7. Garnish with slivered nuts, apricot kernels, and dried rose petals.