A beautiful dessert that is usually made with dried apricots.... Orginally from Hyderabad but now served in most restaurants...Its not only easy and quick to make but also is the perfect way to finish a Mughalai meal...of Hyderabadi lamb pulao or Ayesha's Chicken Biryani.
Ingredients:
Dried apricots - 100 gms
Ghee - 1 tbsp.
Sugar - 2 tbsp.
Lemon juice - 1 tsp.
Cardamom - 2 cloves - peeled and powdered
Pistachios - Peeled and toasted
Method:
In a large bowl soak the apricots in water till they are all just covered with water, and soak for about 2-3 hrs. If you are using fresh you can de-seed them and use directly.
Take a large pan keep on low heat, and the ghee, when slightly hot add the drained apricot and fry and mash for about 10 minutes. Then add the sugar and lime juice and fry for 10 more minutes.
Then add the cardamom powder and half the pistachios and sauté well.
Remove on to a serving platter/dish and garnish with the remaining pistachios.
No comments:
Post a Comment