Dried apricots simmered until dissolved into a thick, deep orange sweet topped with cream — the quintessential Hyderabadi dessert served at every major occasion.
Ingredients
500g dried apricots (khubani) — soaked overnight in 4 cups water
1/2 cup sugar — add to taste based on apricot sweetness
1/4 tsp cardamom powder
2 tbsp ghee
A few crushed apricot kernels if available (from inside the seeds) — optional, for garnish
1/2 cup cream for serving
Method
Soak dried apricots overnight in 4 cups water until completely softened.
Remove the seeds. Crack the seeds open and extract the kernel if desired.
Cook the soaked apricots with their soaking water in a heavy pot on medium heat for 20 to 25 minutes until completely soft and dissolving.
Blend to a smooth, thick puree. Return to the pot.
Add sugar — taste first as the apricots may be sweet enough already. Add ghee and cardamom powder.
Cook on medium stirring for 8 to 10 minutes until the halwa is thick, glossy and pulls away from the sides of the pan.
Serve warm in small bowls topped with a drizzle of cream and a few crushed apricot kernels if using.