Apricot Pudding

INGREDIENTS:

• 1 can (16 ounces) apricot halves, drained
• 1 envelope unflavored gelatin, about 1 tablespoon
• 3 tablespoons cold water
• 2 tablespoons lemon juice
• 1/3 cup sugar
• 1 1/2 cups heavy or whipping cream, whipped

Method:-

Place apricots in blender container; puree. In a small bowl, soften gelatin in the cold water. In a medium saucepan, combine apricot puree, gelatin, lemon juice, and sugar.

Heat over low heat until gelatin and sugar are dissolved. Refrigerate for about 30 minutes. Fold in whipped cream; pour mixture into a 4-cup mold. Refrigerate apricot recipe until firm. Apricot recipe serves 6.

Rich Cream Sweets

Ingredients:

1/2 Kg thick cream
12 tbsp condensed milk
1 litre milk
1 tsp ground cardamom
1/2 tsp nutmeg
30 gm each almonds, pistas, walnut, cashew nuts and raisins

Method:

Put slices of thick cream in a pan with some lard. Then deep fry to golden color. Separately, fry all the nuts and pound coarsely.

Cook the milk and condensed milk, sugar, cardamom and nutmeg on low flame.

When the mixture thickens put the fried bread slices side by side in the pan.

Let it cook till the bread absorbs all the moisture. Serve cold garnished with nuts, raisins and silver foil.