After flipping through 600 pages of How to Cook Indian by Sanjeev Kapoor, I decided to try a dessert from the “Rachael Ray of India.” This rich dish highlighting apricots and cream is traditionally served at weddings.
The recipe called for apricots, sugar, heavy cream and almonds. I thought the apricots would be sweet enough on their own, so I skipped the sugar. I also substituted fat-free half and half for the heavy cream. Kapoor said the almonds should be blanched, peeled and sliced.
To blanch almonds, simply cover them with boiling water, let them sit for about 5 minutes and then the skins peel right off. Almonds prepared this way taste so much fresher than the sliced almonds you find pre-packaged at the grocery store. Buy almonds in bulk to save money and then peel and slice them yourself.
Even though this dessert only contains fruit, fat-free half and half and nuts, it has a surprisingly high number of carbs. I can only imagine what the carb count would have been if I had added the sugar too! I would recommend serving this for dessert only when you’ve had a close to no-carb dinner (e.g. steak and salad). Used in much smaller quantities, it would make a killer topping for whole-grain waffles or toast. The purée would also be heavenly mixed with goat cheese and spread on melba toast. Just remember – a little goes a long way carb-wise!
Khubani Ka Meetha is very low in Saturated Fat, Cholesterol and Sodium and is a good source of Vitamin A, Dietary Fiber and Potassium.
If this recipe sounds good to you, have you entered to win a copy of How to Cook Indian?
How would you use (small quantities of) this apricot purée?
Adapted from How to Cook Indian by Sanjeev Kapoor
1 lb dried, pitted whole apricots
3 cups water
¼ cup fat-free half and half
12 almonds, blanched, peeled and sliced (see technique above)
In a large bowl, combine apricots and water. Soak overnight (or for at least 8 hours). Drain, but reserve water.
In a large nonstick saucepan, add reserved apricot water and bring to a boil. Reduce heat, add apricots and cook for about 12 minutes. Remove from heat and cool slightly.
Reserve about one-quarter of the apricots and transfer the rest to a food processor (or use a stick blender). Make sure you have an opening for the steam to escape. Process until smooth.
Return the apricot purée to the saucepan and simmer over medium heat for about 2 minutes.
Transfer to a serving dish, top with reserved apricots, drizzle with half and half and garnish with almonds. Serve warm or at room temperature.
Makes 6 servings
Per serving: 200 calories, 2g fat (0g sat), 0mg cholesterol, 26mg sodium, 48g carb, 6g fiber, 40g sugar, 3g protein
Disclosure: I received a free review copy of How to Cook Indian by Sanjeev Kapoor from ABRAMS Books. I also received a copy to give away on my blog.