6 servings, about 45 minutes plus 4–6 hours soaking. Hyderabad's signature wedding dessert: dried apricots stewed into a glossy, jammy compote, scented with cardamom and topped with almonds. Naturally dairy-free.
The day before, or in the morning
Quantity
Ingredient
Method
240 g
whole dried apricots (Turkish or Hunza)
Cover with the water and soak 4–6 hours or overnight, until plump. Short on time: simmer 15–20 min instead. Pit once softened if they have stones.
6 dl
water
↑
Compote
Quantity
Ingredient
Method
65 g
sugar (or coconut sugar)
Add to the apricots and their water. Simmer on low heat 20–30 min, until very soft, thick and jammy. Mash part of it smooth and leave some pieces whole.
3
green cardamom pods, lightly crushed
↑
1 tsp
lemon juice (optional)
Taste; add if it is too sweet. Remove the cardamom pods. Cool; it thickens as it sits.
Serve
Quantity
Ingredient
Method
20 g
blanched slivered almonds
Scatter over the compote. Serve warm or chilled, with the coconut, jaggery and cardamom custard or chilled coconut cream.
Notes
Whole Turkish or Hunza apricots are tarter and closer to the traditional khubani than bright-orange sulfured halves.
Plain sugar keeps the amber color; coconut sugar darkens it to brown.
The traditional garnish is the kernel from inside the apricot stone. Raw bitter apricot kernels release cyanide and should not be eaten; use blanched almonds instead.
No flour or added fat, but dried apricots are concentrated fruit sugar, so keep portions modest.