This is quite an ‘in a jiffy’ post. I hadn’t planned it.Actually This week Angie@The Novice Gardener had a pleasant surprise for all the Fiesta Friday wing-ding revelers. Starting this week, we all have a new venue- a private party hall with a fully functioning kitchen. Isn’t that awesome. It means more merry making, cheering,chatting and unrestrained indulgence, in other words more reasons to celebrate. It is not that we had any less fun in the rented party venue all of 59 weeks, but a private hall is something spectacular and remarkable. It means you could make all the noise and let your hair loose while spending the evening surrounded by people whose company you enjoy.In Angie’s words ‘what can be more fun than a bunch of friends getting together and being merry over a table full of food?
Congrats Angie and a big thanks for the new party hall and for all the 59 weeks of fun. I have met some amazing friends at your place.This dessert I have made to mark the occasion.
Nancy is my earliest blogging buddy. We have been feasting together since the inception of this blog. Her blog is full of cheer and the most amazing recipes.She knows that I drool over her Bagels and Red Velvet Sweetheart cupcakes she made especially for her husband ❤ ❤ Isn’t she amazing?
Apricot Pudding is a delicious chilled dessert. Either you can set it in a big dessert bowl or set and serve in individual glasses or dessert bowls . In Hyderabad, this sweet is usually served at weddings.
Recipe: Apricot Pudding
What you need for assembling:
- Apricot sweet (Khubani ka Meetha)
- Basic custard (Vanilla or Pineapple custard powder)
- Sponge Cake
- Soaking Syrup/Milk/fruit juice
- 250 g dried Apricots
- 1 cup sugar
- Soak the apricots in three glasses of water for at least 6 hours. I prefer to soak over night. The apricots swell up and become slightly soft.Remove these soaked apricots from the water which by now would have acquired a beautiful color. Reserve the water.Make a small slit on one side of each apricot and remove the nut from inside. Keep both the nuts and the apricots.In a deep bottomed pan, put the reserved water and the sugar and boil till sugar has been dissolved.Now add the seeded apricots and cook till apricots become soft and the syrup comes closer. Take off heat and chill. Make sure it is neither too watery nor too thickly pulpy. Add a little red food color. Chill in the fridge.Now crack open the shells of the nuts carefully with a pestle.You can see a nut with a brown skin just like an almond. Put these nuts in hot water and peel them.Keep them separately and remember to sprinkle on top of the dessert.(Click on this link to see the recipe which I posted earlier)
Basic Custard with Custard powder:
- Pour milk in a saucepan and start heating over a medium high heat.Combine the custard power and a very small amount of milk in a small bowl.Mix thoroughly.Add this mixture to boiling milk, stir continuously.Add sugar as the milk starts to thicken. Continue stirring.Remove the mixture from the heat when it reaches the desired consistency(Or as per instructions on the packet). Chill.
How to assemble:
- Cut a roundel from the sponge cake(home made or store bought) so as to fit the bottom of the dessert glass or bowl.
- Drizzle some fruit syrup/juice or milk on the cake to soak.
- Ladle in some Apricot sweet.
- Layer the sweet with custard.
- Sprinkle apricot nuts on top.
- Serve chilled.
I am taking this chilled dessert to the party. Angie ,Nancy and Tracy must be waiting to welcome us at the new venue fiestafriday.net