Khubani Ka Meetha

Stewed apricots served with cream

One of the most popular desserts of Hyderabad, khubani ka meetha is very simple to make yet elegant and incredibly delicious.

1 lb dried pitted apricots ¾ cup sugar 1 ½ cups water 2 green cardamom ¼ tsp saffron 2 tbsp sliced almonds 1 jar (170 g) English double Devon cream or whipped cream

Place apricots in deep bowl, cover with plenty of water and soak overnight or for at least 4 hours.

Drain and place in heavy-bottomed saucepan. Add sugar, water and cardamom. Bring to boil over medium-high heat, stirring occasionally. Cover, reduce heat to medium-low and cook for ½ hour until apricots are very soft. Uncover, remove whole cardamom and mash apricots with stirring spoon, then add saffron. Cook 15 minutes, stirring and mashing occasionally. Apricots should be almost mashed up, with a thick jam-like consistency.

Transfer apricots to serving bowl. Crush sliced almonds with your fingers and scatter them over top. Cover and chill until ready to serve. Scoop out small portions into individual bowls and serve with a dollop of cream on top.

Serves four to six