Khubani Ka Meetha (Stewed Apricot Pudding)

This is my take on a popular Hyderabadi dessert. It is traditionally prepared with dried apricots (Khurmani/Jardalu). I use semi-dried Turkish apricots and coconut sugar for my version (you can substitute them with dried apricots and refined sugar if you prefer). Whilst it may not be authentic, this delightful pudding is slightly tart and pairs well with lightly sweetened custard or cream. I have even served it with cardamom-infused Greek yogurt and Almond Panna Cotta.

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Recipe

Khubani Ka Meetha

(Serves 4)

Ingredients

1 cup (200 gms) pitted semi-dried Turkish apricots
2 cups boiling water (more if needed)
2 tsp fresh lime juice
1/4 cup coconut sugar/powdered jaggery (or any sweetener of choice)
1/4 tsp pure almond extract
1/2 tsp ground green cardamom
Pinch of saffron
2 tbsp almond slivers, blanched, lightly toasted and coarsely crushed

Method

Place the apricots in a heatproof bowl, pour boiling water over them, cover and soak them for 3-4 hours (if using dried apricots, remove the pits after soaking).

Once the apricots are soft and swollen, transfer them to a nonstick pan along with the soaking liquid. Add the saffron and bring them to a rolling boil over medium heat.

Reduce the heat, add the lime juice and coconut sugar. Cover and cook for about 20 minutes or until the apricots are soft (add a little more water if needed). Once the apricots are soft, use a potato masher to break them up.

Add the almond extract and cardamom and mix well. Taste and add more sweetener if you like.

Garnish with the crushed almonds and serve warm with custard, heavy cream or ice cream. You can also serve them with sweetened Greek yogurt or panna cotta.