Khubani ka Meetha

Name: Khubani ka Meetha
Total time: 1800 s
Yield: 4 servings
Ingredients: 2 cups dried apricots (about 300 grams); 1 tablespoon sugar (about 12 grams); 6-7 saffron strands; 1 teaspoon cardamom powder (about 2 grams); 1/4 cup ghee (about 60 ml); 6-7 almonds; For the custard; 2 cups milk (about 1/2 liter or 500 ml); 2 tablespoons custard powder (about 16 grams); 1/4 cup sugar (about 50 grams); 1/4 cup heavy cream (about 60 ml)

Anupama Maheshwari @Maheswari1234

This is a Hyderabadi dessert that is very tasty and quick to make. I served it with custard.

Anupama Maheshwari @Maheswari1234

This is a Hyderabadi dessert that is very tasty and quick to make. I served it with custard.

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Ingredients

30 minutes

4 servings

2 cupsdried apricots (about 300 grams)
1 tablespoonsugar (about 12 grams)
6-7saffron strands
1 teaspooncardamom powder (about 2 grams)
1/4 cupghee (about 60 ml)
6-7almonds
For the custard
2 cupsmilk (about 1/2 liter or 500 ml)
2 tablespoonscustard powder (about 16 grams)
1/4 cupsugar (about 50 grams)
1/4 cupheavy cream (about 60 ml)

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Steps

30 minutes

1

Soak the dried apricots in water overnight. In the morning, remove the pits and blend the apricots into a puree. Crack open the pits, take out the kernels, and chop them finely.
2

Soak the saffron strands in 1 tablespoon of warm milk. In a pan, heat the ghee and cook the apricot puree over low heat for 5-10 minutes. Add the saffron milk, sugar, and cardamom powder. Cook until the mixture thickens. Stir in some finely chopped almonds.
3

Mix the custard powder with 1/4 cup cold milk. Heat the remaining milk for 3-4 minutes. Add the custard mixture to the hot milk and cook for 3-4 minutes. Add the sugar and cook for another 1-2 minutes. Let the custard cool, then mix in the heavy cream. Let both the apricot pulp and custard cool.
4

To serve, add 2 tablespoons of custard to a bowl, then 2 tablespoons of apricot puree. Garnish with finely chopped almonds and apricot kernels, and serve.