Khubani ka Meetha

Wash the dried apricots thoroughly under cold water. Soak them in 400 ml of water for 6–8 hours or overnight until they are plump and soft.

Drain the apricots, reserving the soaking liquid. Remove the pits from each apricot — crack the pits open and extract the kernels inside; these will be used as garnish.

Place the soaked apricots and their soaking liquid in a heavy-bottomed saucepan. Add sugar and bring to a gentle boil over medium heat.

Stir until the sugar dissolves completely, then reduce heat to medium-low.

Simmer for 12–15 minutes, stirring occasionally, until the apricots are very soft and the liquid has reduced to a thick, syrupy consistency.

Use the back of a spoon or a potato masher to gently mash about half the apricots into the syrup, leaving the rest whole for texture.

Add cardamom powder, saffron strands, lemon juice, and rose water. Stir gently and cook for 2 more minutes.

Remove from heat and allow to cool slightly. The dessert will thicken further as it cools.

Transfer to a serving bowl. Garnish with slivered almonds and the reserved apricot kernels.

Serve warm or chilled, topped with a generous spoonful of fresh cream or malai.