Soak dried apricots overnight in enough water.

In a pan add apricots with water, cover, and cook on medium-low flame for few minutes.

Add sugar and cook until apricots get soft and mushy.

Turn off the flame, transfer the apricot jelly in a serving bowl, spread it evenly and cool it at room temperature. Keep aside a little jelly for garnishing.

Keep the bowl in the refrigerator to set for 10-30 minutes.

In a mixing bowl, take milk(boil the milk and cool it at room temperature before mixing the custard powder) and mix custard powder nicely.

On a low flame prepare custard followed by adding sugar.

Once the custard is ready, let it cool.

In a bowl, whisk chilled cream along with condensed milk.

Remove the cooked apricot from the refrigerator and start plating.

Add chopped dry fruits to the jelly, prepare the second layer by spreading the custard.

Garnish it with biscuits.

For the third and final layer spread the cream and garnish it with some apricot jelly, dry fruits, biscuits, and dried apricots.

Chill the apricot delight. Khubani ka meetha before serving.