Stewed apricots and toasted almonds and pistachios – Khubani Ka Meetha




Serves 6-8


For the apricots:

  • 500 g soft dried apricots
  • 1/2 a cinnamon stick
  • 50g caster sugar
  • 1 tsp orange blossom water
  • 20g each whole almonds and pistachios, toasted

For the topping:

  • 150g whipping cream, chilled
  • 1 tsp vanilla extract (or the seeds of 1/2 a vanilla bean)
  • 1 tbsp chopped almonds and pistachios, to garnish
  • 1 tsp runny honey to drizzle (optional)


Soak the apricots for 4-5 hours and then reserve the water. Bring the same water to the boil in a saucepan, and add the soaked apricots and cinnamon stick. Return to the boil, add the sugar, and allow to dissolve completely. Taste and add more sugar if required.

Once the apricots are softened and cooked, take off the heat and allow to cool slightly before adding the orange blossom water. Cover and place in the fridge until ready to serve. There should be a thick syrup around the apricots.

Add toasted almonds and pistachios to the apricots and stir.

Softly whip the chilled cream with the vanilla extract (or beans). Pour apricots into a serving dish and spoon over the cream on top. Chill.

Before serving, garnish the top with chopped almonds and pistachios. Drizzle with honey if desired.

For more Pakistani recipes, check out Good Things magazine’s Pakistani dawwat banquet.

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