{"id":9177,"date":"2019-07-31T05:44:29","date_gmt":"2019-07-31T05:44:29","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=9177"},"modified":"2019-07-31T06:52:25","modified_gmt":"2019-07-31T06:52:25","slug":"khubani-ka-meetha-aur-elaichi-shrikhand-apricot-pudding-with-green-cardamom-shrikhand","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2019\/07\/31\/khubani-ka-meetha-aur-elaichi-shrikhand-apricot-pudding-with-green-cardamom-shrikhand\/","title":{"rendered":"Khubani Ka Meetha aur Elaichi Shrikhand (Apricot pudding with Green Cardamom Shrikhand)"},"content":{"rendered":"

(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)<\/strong><\/p>\n

\"\"<\/p>\n

For Khubani Ka Meetha:<\/u><\/strong><\/p>\n

Preparation Time: 10 minutes.<\/p>\n

Soaking time for Apricots: 05 hours<\/p>\n

Cooking Time: 15 minutes.<\/p>\n

Serves: 04.<\/p>\n

For Elaichi Shrikhand:<\/u><\/strong><\/p>\n

Preparation Time: 10 minutes<\/p>\n

Chilling Time in Refrigerator- 1 \u00bd hours<\/p>\n

Serves: 04 .<\/p>\n

Ingredients and Quantity:<\/strong><\/p>\n

Dried apricots (Khubani or Jardaloo) – 500 gm.<\/p>\n

Sugar- 1\/4th<\/sup> cup<\/p>\n

Honey, organic- 30 ml (If you want to avoid using sugar then add only honey 100 ml)<\/u><\/strong><\/p>\n

Saffron- 1\/4th gm.<\/p>\n

Water-03 cups<\/p>\n

Lemon Juice- 02 ml<\/p>\n

For Garnishing:<\/strong><\/p>\n

Almonds, blanched, peeled and slivered \/ Almond flakes-10 gm.<\/p>\n

Pistachio nuts, blanched, peeled and slivered – 10 gm.<\/p>\n

Apricot kernels: 10 gm.<\/p>\n

Rose petals (dried):1 tsp. (Optional)<\/p>\n

For the Accompaniment:<\/strong><\/p>\n

Elaichi Shrikhand:<\/strong><\/p>\n

Hung Curds- 1 \u00bd \u00a0cup<\/p>\n

Powdered Sugar, sifted- 1\/4th<\/sup> cup<\/p>\n

Green Cardamom Powder- 1 \u00bd tsp. or more as desired.<\/p>\n

Milk \u2013 01 tbsp.<\/p>\n

Buchanania lanzan seeds (Charoli seeds\/ Chironji seeds), blanched- 02 tsp. (Optional)<\/p>\n

METHOD<\/u><\/strong><\/p>\n

For the Khubani Ka Meetha:<\/u><\/strong><\/p>\n

Wash the apricots and soak in 03 cups of water for 05 hours.<\/p>\n

De-seed the apricots, chop 3\/4th<\/sup> of the apricots and \u00bc th cut into halves and place in a pan along with the water it was soaked add sugar and honey.<\/p>\n

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<\/sup> Cook the puree mixture thickens and starts to bubble, now add the reserved stewed apricot halves and saffron strands.<\/p>\n

Add lemon juice and stir well.<\/p>\n

Transfer into a serving dish and let them chill.<\/p>\n

For the Elaichi Shrikhand:<\/u><\/strong><\/p>\n

In a food processor, add Hung curds , cardamom powder and sugar.<\/p>\n

Blend it till smooth.<\/p>\n

Add milk to adjust consistency.<\/p>\n

Remove in a glass bowl add charoli seeds and mix well.<\/p>\n

Chill the shrikhand in the refrigerator for 1 \u00bd hours.<\/p>\n

To serve:<\/strong><\/p>\n

Serve Khubani Ka Meetha cold accompanied with Green Cardamom Shrikhand.<\/p>\n

Garnish with slivered\u00a0almonds ,pistachio nuts slivers , apricot kernels and dried rose petals.<\/p>\n

Chef Tips:<\/strong><\/p>\n

For Khubani Ka Meetha:<\/strong><\/p>\n

    \n
  1. It may also be served warm, if desired then skip sr.no 5. And 6.<\/li>\n
  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.<\/strong><\/li>\n
  3. To further enhance the flavor and colour you may add \u00bd gm. of Saffron strands steeped in a little hot milk or hot water.<\/li>\n
  4. Do not discard the Apricot kernels, Remove the kernels and blanch them, remove the skin and set aside the kernels for garnishing.<\/li>\n
  5. After topping with freshly whipped cream it may be topped with a little honey.<\/li>\n<\/ol>\n

    For Elaichi Shrikhand:<\/strong><\/p>\n

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

       <\/p>\n

       <\/p>\n","protected":false},"excerpt":{"rendered":"

      (Apricot Pudding) \/ (An Indian dessert made from dried apricots stewed in honey is usually accompanied with Ice cream and topped with fresh cream,<\/strong><\/p>\n","protected":false},"author":1,"featured_media":9185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[42,64,84,103],"tags":[],"class_list":["post-9177","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-festive","category-indian-sweet","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/chefreetuudaykugaji.com\/blog\/wp-content\/uploads\/2019\/07\/KHUBANI-KA-MEETHA-WITH-GREEN-CARDAMOM-SHRIKHAND-NEW5cc.jpg?fit=4752%2C7128&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9arbY-2o1","jetpack_likes_enabled":false,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/9177","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/comments?post=9177"}],"version-history":[{"count":6,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/9177\/revisions"}],"predecessor-version":[{"id":9187,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/9177\/revisions\/9187"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media\/9185"}],"wp:attachment":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media?parent=9177"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/categories?post=9177"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/tags?post=9177"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}