Ingredients

• 1kg - Apricots (khubani or jardaloo)
• 250 gms - sugar
• 2 cups - double cream or thick malai
• 1 cup - sugar finely powdered
• 2-3 drops vanilla or kewra essence

How to Make Khubani Ka Meetha

• Chill malai or cream. If using malai, beat till smooth.
• Soak apricots in water for 2-3 hours.
• Boil till very soft and strain out water.
• Mash and remove stones. Keep them aside.
• Discard fibres by passing through a sieve.
• Put pulp in a heavy pan.
• Heat and bring to a boil.
• Add sugar and stir continuously.
• Stir and cook till mixture thickens like a gravy.
• Cool to room temperature.
• Beat chilled malai or cream with powdered sugar.
• When soft peaks form, put in a polythene or icing bag.
• Refrigerate.
• Break stones, remove almonds, chop and keep aside.
• Pour almost set apricot mixture in shallow glass dish.
• Top with chilled cream in dollops or swirls or cover in a layer.
• Garnish with chopped almonds.
• Chill well before serving.