Qubani ki Meethi Dal

Wash the dried apricots thoroughly under cold water. Soak them in 400 ml warm water for at least 4 hours or overnight until they are plump and soft.

Remove the apricots from the soaking water, reserving the liquid. Carefully crack open each apricot and remove the seed. Crack the seeds open and extract the kernels (almond-like inner seeds) — these are used as garnish.

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

Add sugar and stir until dissolved. Reduce heat to low and simmer for 15–20 minutes, stirring occasionally, until the apricots are completely soft and the mixture thickens to a jam-like consistency.

Dissolve saffron strands in 2 tablespoons of warm water and add to the simmering apricots. Stir well.

Add cardamom powder and rose water. Mix gently and cook for 2 more minutes.

Mash some of the apricots lightly with the back of a spoon to create a thick, chunky sauce while leaving some pieces whole for texture.

Taste and adjust sugar if needed. The dessert should be sweet with a slight tartness from the apricots.

Transfer to a serving bowl and cool to room temperature. Garnish with the extracted apricot kernels and blanched almonds.

Serve with a dollop of fresh cream or malai on top.