Apricot Stew with Vanilla Custard

by Tarla Dalal

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Warm smooth apricots, topped with low fat chilled custard and garnished with almonds this mouth-watering dessert is one of the best sweets that a person with hyped cholesterol level can enjoy. Apricots are rich in sweetness, so restrict the addition of sugar to just 3 teaspoons for a twin serving.

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Preparation Time: 10 mins.
Cooking Time: 20 mins.
Serves 2.
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Ingredients

For the stew
1 1/2 cups dried apricots (kummani / jardalu)
2 cinnamon (dalchini) sticks
1 clove (laung / lavang)
1/2 tbsp lemon juice

For the vanilla custard
1 cup low fat milk
2 tsp vanilla custard powder
3 tsp sugar

For the garnish
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.

Nutrient values per serving