Monday, August 29, 2011

Apricot Halwa

Dry Apricots 5-6
Honey  4-5 tsp
Salt a pinch

Soak apricots overnight in just enough water to cover them.
Next day strain the apricots and remove the seeds.
Puree the apricots adding little water or you can use the water it was soaked in.
Heat a pan on medium heat add pureed apricots, salt and honey.
Stir regularly to avoid scorching of the pan.
Cook till required consistency(halwa consistency)
Serve apricot halwa with dry fruits of your choice or fresh cream.
Apricot halwa can be refrigerated to increase the shelf life upto 15 days.

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