Cook apricots on a low to medium-high heat until soft using the same water in which it was soaked. Then let it cool before straining the pulp. You can either remove the seeds from the fruit before cooking or can do it later after being cooked. It is your choice. Or these soaked fruits can be cooked whole without mashing them. Just deseed without fail.

I usually remove the seeds before cooking so that it is a bit easier. Straining is highly recommended because you will end up with a smooth pulp without any fibers of this dry fruit. Add this strained pulp to a cooking pot and stir in sugar. Mix well and cook until the sugar dissolves and a nice sheen is seen.

It looks so good with a lovely colour. Addition of sugar depends on one's own preference. You can increase or decrease accordingly. This majestic dessert requires only a minimum of ingredients and is a delicious dessert par excellence.

Serve this chilled with a generous dollop of fresh cream and mini almonds. Enjoy!

P.S - some people do add freshly squeezed lemon juice about a tablespoon while it's simmering and few others add a teaspoon of vanilla essence as well. But it doesn't require anything other than sugar and apricots along with fresh cream and the mini almonds. That's it. As simple as that. Authentic Khubani ka Meetha from Hyderabad Deccan stands out to date in terms of taste, flavour and texture plus the regal look of course.

Happy Hyderabadi Cooking Everyone!