Ingredients:
1 kg. 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
Method:
Chill malai or cream. If using malai, beat till smooth.
Soak apricots in water for 2-3 hours.
Boil till very soft, 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, 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 very well before serving.
Making time: 30 minutes (excluding chilling time)
Makes: 7-8 servings
Shelflife: 3 days refrigerated
1 kg. 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
Method:
Chill malai or cream. If using malai, beat till smooth.
Soak apricots in water for 2-3 hours.
Boil till very soft, 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, 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 very well before serving.
Making time: 30 minutes (excluding chilling time)
Makes: 7-8 servings
Shelflife: 3 days refrigerated