Khubani ka Meetha with Malai

Melt-in-mouth Khubani ka Meetha with creamy malai – a soul-satisfying sweet treat!

1. 1

   Soak the Apricots

   • Rinse the dried apricots thoroughly under cold running water.
   • Place them in a large bowl and cover with 3 cups of water. Let them soak overnight, or for a minimum of 6-8 hours, until they are fully rehydrated, plump, and very soft.
2. 2

   Deseed and Extract Kernels

   • After soaking, lift the apricots out of the water but do not discard the soaking water; reserve it.
   • Gently squeeze each apricot to pop out the seed. Place the deseeded apricots back into the reserved water.
   • SAFETY NOTE: To extract the kernels, wrap the hard seeds in a thick kitchen towel. Place on a hard surface and carefully tap with a hammer or nutcracker until they crack open. Extract the almond-like kernels and set them aside.
3. 3

   Cook the Apricots

   • Pour the deseeded apricots along with their soaking water into a heavy-bottomed pot or pan.
   • Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes. The apricots should become extremely soft and start to break down.
4. 4

   Mash and Sweeten

   • Uncover the pot. Use a potato masher or the back of a sturdy spoon to mash the soft apricots into a coarse, chunky pulp. For a smoother texture, you can use an immersion blender.
   • Add the sugar, lemon juice, and cardamom powder to the pot. In a small bowl, soak the saffron strands in 2 tablespoons of warm water for a few minutes, then add this saffron water to the pot.
   • Stir everything together until well combined.
5. 5

   Final Simmer and Finish

   • Continue to cook the mixture on low heat, stirring frequently, for another 8-10 minutes. The meetha will thicken to a glossy, jam-like consistency.
   • Turn off the heat. Stir in the reserved apricot kernels.
   • Allow the dessert to cool down slightly. It will thicken more as it cools.
6. 6

   Serve

   • Garnish with slivered almonds.
   • Serve Khubani ka Meetha warm or chilled. It is traditionally served with a dollop of fresh cream (malai), thick custard, or a scoop of vanilla ice cream to complement its rich flavor.