Pink salt, saffron and Hunza apricot meetha

Name: Pink salt, saffron and Hunza apricot meetha
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves 6-8
Cuisine: Indian
Ingredients: pinch of saffron threads; 1 teaspoon Himalayan pink salt; 1 ice cube; 250 g (9 oz) caster (superfine) sugar; 1 tablespoon icing (confectioners’) sugar; 1 tablespoon blanched unsalted almonds, roasted in a dry frying pan, to decorate - optional; 500 g (1 lb 2 oz) dried Hunza apricots; 1 teaspoon rose water; 250 ml (1 cup) double (thick) cream

Preparation info

Serves
6-8

Difficulty
Easy
Ready in
1 hr 15

Appears in

Andaza

By Sumayya Usmani

Published 2023

About

Based on the Hyderabadi dessert of khubani ka meetha, this recipe was inspired by the man who sold Hunza apricots at the markets, and my memories of the pink salt and apricots Nani Mummy would buy from him every season.

Ingredients

500 g (1 lb 2 oz) dried Hunza apricots
250

Asia
India
Pakistan
Karachi
Hyderabad
Dessert
Gluten-free
Vegetarian

Method

The day before, rinse the dried apricots, then put them in a bowl and pour in enough water to cover the apricots by 5 cm (2 inches). Soak them overnight, leaving the bowl uncovered.
By the next day, they should have doubled in size and become plump. Drain the apricots, reserving their soaking water. Cut the apricots in half and carefully remove the stones, tearin