Apricot Stew With Vanilla Custard Recipe

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Bushra jawed from Lahore
Ingredients
  1. For the stew
  2. 1 1/2 cups dried apricots (kummani / jardalu)
  3. 2 cinnamon (dalchini) sticks
  4. 1 clove (laung / lavang)
  5. 1/2 tbsp lemon juice
  6. For the vanilla custard
  7. 1 cup low fat milk
  8. 2 tsp vanilla custard powder
  9. 3 tsp sugar
  10. For the garnish
  11. 2 tsp chopped walnuts (akhrot)
Method
  • For the stew
  • Soak the apricots in 1 cup of hot water for approx. 3 to 4 hours.
  • Deseed and add all the other ingredients and allow the water to come to a boil.
  • Simmer over medium flame for 5 minutes, till the apricots are soft and syrupy.
  • For the vanilla custard
  • Mix the custard powder in ¼ cup milk and keep aside.
  • Boil the remaining milk with the sugar, add the custard powder mixture and cook over a slow flame till the custard coats the back of a spoon.
  • Cool and keep aside.
  • How to proceed
  • Place half the stewed apricots in a serving bowl and pour half the chilled custard over the apricots.
  • Repeat to make another serving.
  • Serve garnished with the walnuts.
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