Malai Khumani is a popular recipe that was created in the princely southern state of Hyderabad in India. The sweet tooth of Hyderabadis is legendary. No meal is ever complete without a sweet and this dessert is a favourite at weddings, when the fresh apricot stone’s kernel is removed and used as a garnish. It can be served with cream, custard or ice cream.

Picture by Werner van Peppen

Serves 4

50g caster sugar

250g dried apricots, roughly chopped

200ml double cream, stiffly whipped

2-4 drops rose water or vanilla essence

50g chopped pistachios

Preparation:

In a heavy based pan, gently heat the sugar in 400ml cold water, stirring occasionally until all the sugar gas dissolved. Add 200g of the apricots and simmer for 12 minutes. Drain. Stir in the rose water or vanilla essence into the whipped cream. Fold in the apricots and spoon into 4 ramekins or glasses. Serve chilled garnished with the chopped pistachios and the remaining dried apricots.

Pic

India with passion

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