Khubani Ka Meetha

For the Khubani

Rinse the apricots well.
Soak apricots in 1.5 cups water overnight.

Next day, remove the apricots from water and squeeze out water from them. Deseed and roughly chop them.

Break the hard covering to take out the almonds from inside. Finely chop those almonds and keep them aside, they will be used for garnishing.
Preserve the water in which apricots were soaked.

Now, in a deep non-stick pan, combine chopped apricots and 1 cup preserved water. Cook on a low to medium flame for about 15-20 minutes.

Once you observe that they have started becoming soft, mash them using vegetable masher. If you feel that the mixture has become too dry, you can add more water.

Now add 1 teaspoon sugar and mix well. Cook for another 4-5 minutes.
Remove from flame and set aside.

For the Custard

In a thick bottomed pan, heat milk.
As soon as the milk becomes warm, take about ¼ cup milk in a bowl. Add custard powder in it and mix well.

Make sure there are no lumps in the mixture.

When the milk comes to a boil, add sugar in it. Keep on stirring continuously.

Once the sugar dissolves, add milk-custard mixture and cook on a medium flame for 8-10 minutes or till the custard thickens, while stirring continuously.
Remove from flame and set aside.

Assembling

In a serving bowl/glass, put a portion of the prepared custard, top it with a portion of the khubani and finally top it with chopped almonds.
Repeat the same procedure to make more servings.