Khubani ka Meetha/ Apricot dessert

   

This recipe originates from Hyderabad a popular dessert recipe. It has a fruity jam-like consistency and is sweet with a slight tang. Made using khubani, which means apricots, this is a unique dessert that can be enjoyed by all. 

Serves: 4 servings
Total Time: 35 minutes + 40 minutes for custard (plus overnight soaking)

Ingredients: 

• Around 30 khubani or dried apricots 
• 2 cups of water 
• 3 tsp sugar (slightly more or less depending on the sweetness of the dried apricots
• 1 tsp lemon juice 
• Sliced almonds 

For Custard 

• 1-litre full-fat milk
• ½ cup vanilla custard powder 
• 1 cup sugar 

Method: 

1. Making the recipe commences a night prior, soak the dried apricots in about 2 cups of drinking clean water. The next morning, the dried apricots would have soaked water and swollen up. 
2. Remove the apricots but retain the water it was soaked in. Chop the apricots or mash them lightly to extract the seed. Lightly mash the fruity part of the apricots. The seeds contain small variants of almonds in them, crack open the seeds to extract the nut. Keep the nuts aside for use later. 
3. In a kadhai or saucepan, keep the flame low to medium, add the chopped apricots and lightly mash them, due to the soaking they become very soft and mash easily. Add the sugar and stir it well. Cook the mixture until the apricots mash and get a jam-like texture. You can add a few drops of lemon juice just to balance out the flavours. Cook for another minute and turn off the flame. 
4. Preparing the custard is very easy. Preferably use the vanilla variant, as that complements the khubani flavours very well. 
5. Boil the full-fat milk until it thickens and reduces in size. Now remove a cup of milk add sugar to the remaining milk and boil some more. 
6. In the cup of milk, add the custard powder and dissolve everything well. Make sure no lumps remain in the mixture. 
7. Very slowly add the custard mixture to the remaining milk, and cook it for a few minutes until the mixture thickens. 
8. Remove from the flame and allow it to cool. Once cooled, you can refrigerate it to get a thick and creamy vanilla custard. 
9. This step can be done the previous night, so the next day you have chilled custard ready. 
10. To serve, preferably take a glass or see-through serve ware to show the layers of the dessert. Spread a thick layer of the custard at the base. Top it with a layer of the khubani ka meetha. 
11. Garnish it with the nuts extracted from the kernels of the apricot. Enjoy!

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The Secret to Making Delicious Anti-Cancer Broccoli Soup

Ingredients:

2 tablespoons extra virgin olive oil (I use coconut oil or avocado oil) 

 

1 medium onion, finely chopped 

 

2 medium stalks celery, finely chopped 

 

2 medium potatoes, peeled and cubed 

 

4 cups fresh broccoli, including stems, set aside florets after steaming 

 

2½ cups chicken (or vegetable) broth 

 

1 cup unsweetened almond (or coconut) milk—optional, if not used then increase broth to 3½ cups 

 

Salt and freshly ground black pepper 

 

¼ cup feta cheese (optional)  

 

Instructions: 

1. Place the oil in a large pot and heat over a medium heat. Sauté the celery and onion for 4 minutes, until softened. 

 

2. Add the potatoes and broccoli stems and sauté for 2 more minutes. 

 

3. Add the chicken broth and almond milk, bring to the boil. 

 

4. Add salt and pepper to taste. 

 

5. Reduce heat, cover, and simmer for 20 minutes. 

 

6. When simmered and the vegetables are tender, pour the mixture into a blender and puree until smooth. 

 

7. Serve and garnish with an abundance of feta cheese and broccoli florets - enabling the sulforaphane producing reaction.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement