Apricot dessert


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

This mouthwatering dessert, Khubani Ka Meetha, is simplicity itself. Traditionally, fresh apricots are cooked in sugar until they are soft, then cooled and served with a dollop of whipped cream. A spicy note is added by cooking the fruit with star anise and cloves. Dried, ready-to-eat apricots can also be used, as here.


  • 500 g/lb dried ready-to-eat apricots
  • 4 cloves
  • 2 star anise
  • 115 g/4 oz/½ cup caster (superfine) sugar
  • lightly whipped double (heavy) cream, to serves
  • 30–45ml/2–3 tbsp toasted pistachio nuts, lightly crushed, to garnish


  1. Put the apricots into a pan with 750 ml/ pints/3 cups water, the cloves and the star anise, and bring to the boil. Reduce the heat to low, cover the pan and simmer for 15 minutes, or until the apricots are soft. Stir at least twice during this time to ensure even cooking.

  2. Remove the spices from the pan and discard them. Remove half of the apricots with a slotted spoon and set aside. Purée the remainder, along with the cooking juices, and return the purée to the pan. Add the whole apricots.

  3. Add the sugar and stir to combine thoroughly. Cook gently for 3–4 minutes, then remove from the heat and allow to cool for 30 minutes.

  4. Put into individual serving dishes and top with some whipped cream. Sprinkle with the crushed pistachio nuts and serve.

Per portion Energy 306kcal/1305kJ; Protein 5.2g; Carbohydrate 74.4g, of which sugars 74.4g; Fat 0.8g, of which saturates 0g; Cholesterol 0mg; Calcium 106mg; Fibre 7.9g; Sodium 19mg.