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Khubani Ka Meetha aur Elaichi Shrikhand (Apricot pudding with Green Cardamom Shrikhand)

(Apricot Pudding) / (An Indian dessert made from dried apricots stewed in honey is usually accompanied with Ice cream and topped with fresh cream, is laced with saffron strands garnished with slivered nuts ….. I thought of creating a twist by accompanying it with Green Cardamom Shrikhand, prepared with Hung curd , Green Cardamom Powder and Sugar)

For Khubani Ka Meetha:

Preparation Time: 10 minutes.

Soaking time for Apricots: 05 hours

Cooking Time: 15 minutes.

Serves: 04.

For Elaichi Shrikhand:

Preparation Time: 10 minutes

Chilling Time in Refrigerator- 1 ½ hours

Serves: 04 .

Ingredients and Quantity:

Dried apricots (Khubani or Jardaloo) – 500 gm.

Sugar- 1/4th cup

Honey, organic- 30 ml (If you want to avoid using sugar then add only honey 100 ml)

Saffron- 1/4th gm.

Water-03 cups

Lemon Juice- 02 ml

For Garnishing:

Almonds, blanched, peeled and slivered / Almond flakes-10 gm.

Pistachio nuts, blanched, peeled and slivered – 10 gm.

Apricot kernels: 10 gm.

Rose petals (dried):1 tsp. (Optional)

For the Accompaniment:

Elaichi Shrikhand:

Hung Curds- 1 ½  cup

Powdered Sugar, sifted- 1/4th cup

Green Cardamom Powder- 1 ½ tsp. or more as desired.

Milk – 01 tbsp.

Buchanania lanzan seeds (Charoli seeds/ Chironji seeds), blanched- 02 tsp. (Optional)


For the Khubani Ka Meetha:

Wash the apricots and soak in 03 cups of water for 05 hours.

De-seed the apricots, chop 3/4th of the apricots and ¼ th cut into halves and place in a pan along with the water it was soaked add sugar and honey.

Cook over medium heat for 10 to 15 minutes, till the sugar dissolves and the mixture becomes pulpy and blended. Keep the bigger apricots aside and puree the rest 3/4th Cook the puree mixture thickens and starts to bubble, now add the reserved stewed apricot halves and saffron strands.

Add lemon juice and stir well.

Transfer into a serving dish and let them chill.

For the Elaichi Shrikhand:

In a food processor, add Hung curds , cardamom powder and sugar.

Blend it till smooth.

Add milk to adjust consistency.

Remove in a glass bowl add charoli seeds and mix well.

Chill the shrikhand in the refrigerator for 1 ½ hours.

To serve:

Serve Khubani Ka Meetha cold accompanied with Green Cardamom Shrikhand.

Garnish with slivered almonds ,pistachio nuts slivers , apricot kernels and dried rose petals.

Chef Tips:

For Khubani Ka Meetha:

  1. It may also be served warm, if desired then skip 5. And 6.
  2. To enhance the flavour, apricots may be stewed in only honey i.e. no sugar then use 100 ml. I personally suggest using only honey.
  3. To further enhance the flavor and colour you may add ½ gm. of Saffron strands steeped in a little hot milk or hot water.
  4. Do not discard the Apricot kernels, Remove the kernels and blanch them, remove the skin and set aside the kernels for garnishing.
  5. After topping with freshly whipped cream it may be topped with a little honey.

For Elaichi Shrikhand:

  1. Instead of a food processor, you may simply whisk the ingredients till well blended.
  2. You may add cold milk if required i.e. if the hung curds are too thick.
  3. You may grated nutmeg, if desired.




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