Thursday, 11 September 2008
Apricot Pudding
Ingredients:
Apricots : 100 gm
Sugar : 75-100 gm
Cream : 1 cup
Almonds : 25 gm
Cashew Nuts : 25 gm
Vanilla Essence : ½ tsp
Strawberry Food Colour : a pinch
Preparation:
Clean apricots. Cook them in pressure cooker adding little water for 10 minutes.
Add sugar to the cooked apricots and stir continuously till the mixture reaches jam consistency. Add vanilla essence and strawberry food colour and turn off the fire.
Let the mixture reach to room temperature and put it in a pudding bwl. Garnish with chopped nuts. Keep the pudding in fridge. Serve chilled!
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