Kashmiri Khubani Ka meetha

BISMILLAH HIR RAHMAN NIR RAHEEM

From the land of dried fruits and nuts comes an unusual rendition of the hyderabadi dessert, which is typically made by kashmiri hindus as sweet offering for diwali

Ingredients:

100 gms khoya
10 gms cardamom powder
200 gms sugar ( made into a syrup)
150 gms orange apricots
Ghee to fry

Method:

- Knead the khoya into a smooth dough.
- Divide it into small rounds. Deep fry as for gulab jamuns and immerse it into a syrup made from the sugar.
- Poach the apricots in the same sugar syrup and chill the two together.
- Serve chilled with a sprinkling of cardamom powder.