Apricot Custard Delight, Khubani ka Meetha
I've perfected this Apricot Custard Delight, a beloved Pakistani summer dessert that brings together soaked apricot puree and silky custard in just 20 minutes. This no-bake treat is my go-to when fresh apricots are in season, and it's so simple you'll make it again and again for family gatherings and hot-weather entertaining.
Equipment
- 1 Large pan for the custard
- 1 Medium pan for the puree
- 1 Blender
- 1 Knife and Cutting Board
- 1 Trifle bowl
Ingredients
- 300 grams Apricots Washed and deseeded
- ½ cup Sugar
- ½ cup Water
- 2-3 tablespoon Custard Powder
- 3-4 tablespoon Sugar
- 2 cups Milk for custard
- ¼ cup Milk to make custard slurry
- Cream for decoration
Instructions
- After washing and deseeding the apricots, let them soak in water for atleast 10-12 hours, or preferably overnight.
- After the apricots have soaked, place them in a saucepan with the sugar and water. Let it simmer for about 20 minutes or until the apricots are completely broken down.
- After the apricot mixture has cooled, blend it with a hand blender or in a blender jug. You can also pass it through a fine sieve for a smooth apricot puree.
- Set it aside.
- For the custard, pour 2 cups of milk into a pan and let it come to a boil. Once it starts to boil, add the sugar and let it dissolve.
- Meanwhile, add the custard powder into the remaining ¼ cup of milk and combine until it dissolves.
- Add the custard slurry to the boiling milk, lower the heat, and continue stirring. A thick and creamy custard will form in a matter of minutes.
- Set the custard aside to cool.
- Once the custard and puree are cold, you can start layering the dessert.
- First, add the prepared apricot puree into a trifle bowl or large transparent dish. Top the puree with the prepared custard.
- Decorate the top of the dessert with cream, almonds, and the remaining apricot puree.
- Chill the dessert before serving.
Notes
Soak the apricots a day ahead to ensure a smooth apricot puree.
While making the custard, stir continuously to avoid any lumps.
Make sure the custard and apricot puree are cold before you start layering.
Chill before serving for the best taste.