Apricot Custard Delight (Khubani ka Meetha)
Apricot custard delight is the ideal dessert for hot summer days. What’s more, this dessert comes together in 20 minutes and is an easy and simple recipe. Apricot puree combined with the creamy, silky-smooth custard makes a delicious mouthful! Additionally, it is a cold dessert, which is the perfect no-bake dessert for summer lunches or BBQ dinners!
My quick recipe includes step-by-step instructions and pictures so you can make this dessert like a pro! So get ready for dreamy, delightful, and decadent summer apricot custard delight!
About Apricot Custard Delight
During summer, fresh apricots are in season, which are used to make apricot custard delight. Moreover, soaked and blended apricots make a refreshing puree that, when combined with custard, creates a delicious and light summer dessert.
Not only is this the best dessert for summer because it’s not too overpowering or sweet, but the flavors are balanced to perfection!
Reasons to Love Apricot Custard Delight
- Easy Dessert: This easy and quick dessert recipe will leave you wanting seconds. I love an easy recipe, and this one is in my top 5 easy recipes, which I make on repeat, because my family loves it!
- Pantry Friendly: This is my go-to recipe when I can’t decide which dessert to make based on the limited ingredients in my pantry. Furthermore, it requires just 4 ingredients, most of which are already in your kitchen.
- No-Bake Dessert: Let’s be real. During the hot summer months, no one wants to turn on the oven to bake a dessert. Additionally, apricot custard delight allows you to skip the oven but still lets you make a mouthwatering dessert for your family.
Ingredients
Here’s a list of the ingredients required to make Apricot custard delight.
- Apricots, Khubani (deseeded): I deseeded and soaked fresh apricots in water, and then cooked them to form a puree.
- Sugar: Sugar balances the tartness of the apricots.
- Custard Powder: Custard powder forms the base of the custard. I have used vanilla-flavored custard.
- Milk: I have used milk to make the custard.
- Cream: I add cream on top for decoration.
For quantities, view the recipe card below.
Instructions
Here is the simple, 20-minute method to make Apricot Custard Delight, or Khubani ka Meetha:
Soak the Apricots:
First, wash and deseed the apricots. Let them soak in water for at least 10-12 hours, or preferably overnight.
- Soak the deseeded apricots in water, preferably overnight.
After the apricots have soaked, place them in a saucepan with the sugar and water. The apricots should simmer, and after approximately 20 minutes, they will be completely broken down.
- In a pan, add the soaked apricots and sugar.
- Add water.
- Now, let the apricots simmer for 20 minutes.
- After 20 minutes, they will be soft.
Make the Apricot Puree:
After the apricot mixture has cooled, blend it with a hand blender or in a blender jug. You can also pass it through a fine sieve to get a smooth apricot puree.
Set it aside.
- Let the apricots cool, then blend to form a paste.
- Apricot puree is ready.
Make the Custard:
Next, for the custard, pour 2 cups of milk into a pan and let it come to a boil. Once it starts to boil, add the sugar and let it dissolve.
- Add the sugar.
Meanwhile, add the custard powder to the remaining 1/4 cup of milk and combine until it dissolves.
- Let it boil.
- Combine the custard powder with the reserved 1/4 cup of milk, to form a slurry.
Add the custard slurry to the boiling milk, lower the heat, and continue stirring. A thick and creamy custard will form in a matter of minutes.
Set the custard aside to cool.
- Add the slurry to the boiling milk.
- Stir continuously until a thick custard is formed.
Layering Apricot Custard Delight
Once the custard and apricot puree have cooled, you can start layering the dessert. First, add the prepared apricot puree in a trifle bowl or large transparent dish. Top the puree with the prepared custard.
- After the custard and puree are cold, start the layering process. First, add the puree.
- Top the puree with the custard.
Finally, decorate the top of the dessert with cream, almonds, and the remaining apricot puree.
Chill the dessert before serving. Lastly, enjoy this delicious, tangy, and sweet dessert!
- Let it chill in the fridge.
- Before serving cold, decorate with cream and remaining puree.
Hint:
Always make sure the custard and apricot puree are cold before you layer the dessert.
Equipment
Here’s a list of the kitchen essential equipment I used to prepare this dessert:
- A large pan for the custard
- A pot for the puree
- A blender
- Knife and chopping board
- A trifle bowl
Top tips
- Make sure the puree and custard are cold before layering the dessert.
- Always soak the apricots a day before making this dessert to ensure a smooth puree.
- While making the custard, continuously stir the custard after adding the slurry to avoid lumps.
- Serve the dessert cold for the best taste.
FAQ
Khubani ka meetha is made using dried or fresh apricots, custard, and cream. Furthermore, it is a popular Asian dessert served during the summer months.
Khubani ki chutney, Khubani halwa, Khubani shake, and sometimes Pulao rice, all use apricots. Likewise, dried khubani or apricot is used in several Indian or Pakistani dishes as well.
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I could see myself eating a bowl of this delicious dessert—an interesting use of apricots. I love the step-by-step picture illustrations; it makes the recipe much easier to follow. Thanks for sharing your recipe.
Thank you so much! I’m glad you enjoyed the recipe