Apricot delight

Name: Apricot delight
Total time: 2400 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 cup dried apricots; 1 cup hot water; 1/2 cup sugar; 1 1/2 cups milk; 2 tbsp. custard powder; 1/4 tsp. cardamom powder; As required, nuts, chopped (almonds, pistachios); As required, edible silver leaf (optional)

Sarvat Hanif @sarvathanif

Canada

Coming from the Nawabi cuisine (royal cuisine) is Apricot Delight also known as “Kubani ka Meetha” in Urdu, a popular wedding dessert served in Hyderabad, India. Khubani is the Urdu term for Apricots. Meetha means sweet. So in English, Khubani ka Meetha translates to apricot sweet or sweet dish made from apricots.
This tangy sweet dessert is made from dried apricots, sugar and nuts having compote like jammy consistency.
The authentic khubani ka meetha does not have any additional ingredients added apart from sugar, which is optional. The consistency is more like that of a jam or mango chutney!
If I am having a dessert, I do not want it to be a jam! So I paired it with custard and voila! Apricot Delight was born!
If you can lay your hands on the Asian (Pakistani-Indian) dried apricots which are light brown and hard, do use those instead of the Turkish orange coloured apricots. I used Turkish ones as this is readily available here.
It is not insanely complicated to make. You can even prep ahead by making the custard a day earlier and cook the apricots on day of serving. In fact the apricot jam can also be prepared a day or two early and kept in the fridge in an air-tight container. On the day of serving just assemble it in individual bowls or in a deep dish.
Do give this scrumptious dessert a try for this Mother’s Day for your mom, Serve it in individual small dish and wrap it with some fancy ribbon and surprise her!
Video recipe:https://youtu.be/dmIxAdnIx1g

Sarvat Hanif @sarvathanif

Saved

Ingredients

30-40minutes

4 servings

1 cupdried apricots
1 cuphot water
1/2 cupsugar
1 1/2 cupsmilk
2 tbsp.custard powder
1/4 tsp.cardamom powder
As required, nuts, chopped (almonds, pistachios)
As required, edible silver leaf (optional)

Saved

Steps

30-40minutes

1

Soak the apricots in hot water for at least 1 hour or overnight, if using the hard kind.
2

In a saucepan over medium high heat bring the milk to a boil with ¼ cup sugar, or to taste.
3

In a small bowl combine the custard powder with ½ cup milk.
4

Temper the custard slurry with some hot milk and pour in to the milk.
5

Stir continuously till custard thicken and coats the back of the spoon.
6

Remove and cover with cling film and refrigerate to cool.
7

In a saucepan, add the apricots along with the water and cook till apricots with sugar till soft and jammy.
8

Add the cardamom powder and mix well. Remove and cool.
9

In a bowl, add a layer of the apricot compote, custard, nuts, apricot, custard, nuts, apricot, custard and nuts.
10

Chop a few apricots and sprinkle over the custard.
11

Decorate with silver leaf and serve chilled.