Traditionally made with organic Ladakhi apricots, known for their deep flavor and natural sweetness, this dessert can also be made with any easily available dried apricots.
Ingredients:
1 cup dried apricots (preferably Ladakhi)
Water (enough to soak and cook)
Sugar (optional – just a teaspoon or two if desired)
Fresh cream, chilled
Method:
1. Soak the apricots:
Place the dried apricots in a bowl and soak them in water overnight. By morning, they will swell up and become plump, almost double in size.
2. Cook the apricots:
Transfer the soaked apricots along with the soaking water into a saucepan.
Cook them on low heat until they become soft and silky.
The syrup will naturally thicken and become rich in flavor.
(You can add a little sugar at this stage if you prefer it slightly sweeter, but it’s completely optional.)
3. Cool and serve:
Let the stewed apricots cool completely.
Serve them chilled, topped with a spoonful of their thick syrup and a generous dollop of cold fresh cream.
A naturally sweet, light, and nourishing dessert — rooted in simplicity and inspired by the flavors of Ladakh.
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