Khubani-ka-Meetha

Ingredients for Hyderabadi Khubani ka Meetha

• Dried brown apricots, (250g)
• Sugar, at least 8 to 10 tbsp or as per taste
• Sweet vanilla custard, 1/2 litre tub
• Double cream, 1/2 cup (with 1 tsp sugar)
• Whole almonds, 1/2 cup

Recipe for Hyderabadi Khubani ka Meetha

1. Place the dried apricots in a medium-sized bowl and cover with boiling water. Soak for three to five hours or overnight and retain the excess water.
2. De-seed the apricots and place in a saucepan with the excess water. Add more water if need be; the apricots should be under at least an inch of water.
3. Turn on the heat and stir occassionally until the mixture comes to a boil; now reduce the heat to low and cook the apricots until they are pulpy tender. Taste the mixture; it should be quite sweet. If not, add more sugar.
4. Cook the apricot mixture until the liquid has reduced to a thick glossy brown syrup. Coarsely crush the softened apricots with a spoon, remove from heat and keep aside to cool completely.
5. Separately, soak the whole almonds in very hot water for about 15 minutes. Rinse the almonds with very cold tap water and pop the almonds out of their brown jackets. Slice the white seeds lengthwise into delicate julienne and keep aside.
6. In a bowl, add 1 tsp sugar to the double cream and whip until it takes on a slightly thicker consistency, but is not at all firm.
7. Assemble the Hyderabadi Khubani ka Meetha: In a large serving bowl, spoon in the sweet cold custard. Cover the custard with a layer of the sweet apricot mixture. Now cover this with the sweetened whipped double cream and garnish generously with julienned almonds.

Enjoy this intoxicatingly delicious Khubani ka Meetha after dinner for an exotic Indian experience. But stay mum on the recipe!

Note - Never throw away the apricot seeds. Crack the seeds with a stone or rolling pin to reveal a delightful little almond inside. You can garish the Khubani ka Meetha with this delicious seed as well. Bon apetit!