Soak the apricots overnight in 1 cup water. Pressure cook in the same water it was soaked for 2-3 whistles. This way the cooking time is less.
Transfer the contents to a pan and simmer till all the water has dried up. Keep mashing the apricots with the ladle or with a potato masher.
Add the sugar (you may add more depending on individual preference), cardamom powder, chopped almonds, lime juice, salt, pistachios and kewra water.
Switch off the flame and add the saffron. Mix and keep it aside to cool.
Refrigerate for some time and serve with a topping of some hung Yoghurt, chopped nuts and pomegranate pearls.
