Qubani Ka Meetha
Equipment
- Sauce Pan
Ingredients
- 12oz-1 lb dried apricots chopped
- 2 tbsp sugar use more or less to your preference
- 1-2 cups water as needed to soak and soften the fruit
- ¼ tsp saffron
- ¼ tsp ground green cardamom
- 1 tsp lemon juice for balance
Topping
- ¼-⅓ cup heavy whipping cream
- ¼ cup Mascaporne
- 1 tsp sugar
- ½ tsp vanilla extract
- 1-2 tsp milk to thin if needed
- Chopped nuts for garnish
Instructions
- Place the apricots, sugar, cardamom, saffron along with enough water to cover the fruit.
- Bring it up to a boil and cook one a low simmer for 12-15 minutes or until the fruit is soft and jammy. The water should almost be evaporated while the fruit should be soft. Set aside to cool.
- While the fruit cooks, whip the cream, sugar with vanilla. Once whipped add the mascarpone and blend until silky and smooth. Keep chilled. This is an optional step, but worth it.
- Place 2-3 tbsps of the apricot compote in a pretty cup and top it with the mascarpone cream or Greek yogurt or vanilla ice cream with chopped nuts. Enjoy!
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