Ingredients Khubani Apricot Pudding with Venilla Icecream:
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1/2 ltr milk
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3 tsp sugar
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1 pinch kesar
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2 tsp milk powder
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200 ml cream
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4-5 scoop Icecream
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As needed honey for drizzle
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150 Apricot
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4-5 strings kesar
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10-12 Raisens
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15 Apricot
How to cook Khubani Apricot Pudding with Venilla Icecream:
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Soak dry Apricot 7-8hrs and water.
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Now boil milk and milk powder mix well and add cream stir continuously.and form thick consistency. Add kesar
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Now allow it to cool on room temperature. and put in a freezer for 1hr. to chilled
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Now mash soaked Apricot in same water. and coursly churn with milk mixture.
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Now take in a serving bowl nput 3-4scoop venilla icecream and garnish with Apricot badam and kissmiss. Aricot mixture and honey drizzle on it.
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Yummy delicious Apricot Pudding with icecream is ready to serve.
happy_cooking 🙂
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