Khubani (Apricot) Ka Meetha

Method

• Wash the khubani well and cover with 3 cups of warm water. Soak overnight.
• Filter out the soaked khubani and retain the soaking water.
• Remove the seeds from the khubani and mash lightly with hands.
• Take the khubani + 1 cup of the soaking liquid in a saucepan and cook on low-medium heat for 18-20 minutes until it becomes soft and thick (“halwa” consistency)
• Grind the soaked cashews + ½ cup of the khubani soaking liquid to make a smooth cashew cream.
• Serve the khubani ka meetha warm or cold topped with the cashew cream and garnished with almond slivers.