Ingredients
-
500 grams dried, pitted whole apricots
-
200 grams sugar
-
50 ml malai (see Note) or heavy cream
-
10 to 12 almonds, blanched, peeled and sliced
Directions
Note:- Malai is the cream that forms on the top of boiled milk. To prepare it, boil whole milk, let it cool, then skim off the cream.
Steps
|
1
Done
|
Put the apricots in a large bowl, add 3 cups (600 ml) water, and soak overnight. Drain the apricots and reserve the water. |
|
2
Done
|
Place a large nonstick saucepan over high heat and add the reserved apricot water. When the water comes to a boil, add the apricots and cook for 9 minutes. Add the sugar and boil until the sugar is dissolved. Remove from the heat and set aside to cool slightly. Reserve some of the apricots and transfer the rest into a food processor, and process to a purée. |
|
3
Done
|
Transfer the apricot purée to a medium nonstick saucepan. Add the reserved whole apricots and place the pan over medium heat. Simmer for 2 to 3 minutes. |
|
4
Done
|
Transfer to a serving dish, drizzle with the cream and garnish with the almonds, and serve hot or let cool to room temperature and then serve. |
