J is for Jardalucha Jam (Apricot compote)

A trip down memory lane just isn’t complete without revisiting favourite desserts. This would make my top 5 list.

A variation of the popular Indian /Mughlai dessert, Khubani ka Meetha, this recipe makes good use of dried apricots to give it that sweet and tangy taste.

This dessert was extra special because it was made just once a year. It was a celebration special, as a toast to our grandparents’ on their anniversary. The menu would never vary and was a great favourite across the three generations. It was always prawn curry and toast followed by apricot compote and home made custard.

Our normally talkative and noisy household would be enveloped in silence as we used our senses to savour every mouthful. The only sounds were the clink of the cutlery against the plates or bowls and the appreciative sighs all round.

That scene was repeated last week when I made this batch of the compote.

I hope you and your family enjoy it as much as we do!

J is for Jardalucha jam (Apricot compote)

J is for Jardalucha jam (Apricot compote)

Ingredients:

200 grams dried Apricots

150 grams caster sugar

75-100 ml water

2 teaspoons lime juice

Delicious with some home made custard or a dollop of cream.

Delicious with some home made custard or a dollop of cream.

 

Method:

  1. Wash & soak apricots in 100 mils of water for 3-4 hrs.
  2. Drain and reserve the liquid.
  3. Slit the apricots & de-seed them. Keep the kernels aside.
  4. In a pan, add sugar and half of the reserved liquid. Cook the apricots for about 5-7 min. Then add the lime juice & keep cooking till the compote thickens. (If it is too thick, add some more of the reserved liquid.)
  5. When the syrup coats the back of a spatula, turn the gas off.
  6. Meanwhile, crack open the kernels. The seeds look and taste like mini almonds. Add these to the compote while still warm.
  7. Cool & bottle it.

Serve with home made custard.

 

Notes:

  1. The original recipe call for 300 grams sugar for 200 grams apricots. I find that a tad too sweet for my taste and have used 150 grams.
  2. Again, I have modified the recipe which originally calls for the juice of 1 lime
  3. Some versions call for the mini almonds to be added in step 4 and cooked along with the apricots. I like mine to be crunchy so I add them towards the end.

 

 

About The Weekend Baker

Weekend baker, cook book collector, gatherer of family recipes.. I have inherited my love for baking, cooking and experimenting in the kitc
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15 Responses to J is for Jardalucha Jam (Apricot compote)

  1. missjsworld says:

    I love the Indian culture and I have tried this desert before and it is very tasty. Thank you for sharing the recipe.

  2. Rajlakshmi says:

    wow the apricots look really good. I see these on supermarket shelves 🙂

  3. catchats says:

    Indian desserts are so different from typical North American fare that we have here. This does sound unusual and yummy. I love the way you wrote this “Our normally talkative and noisy household would be enveloped in silence as we used our senses to savour every mouthful. The only sounds were the clink of the cutlery against the plates or bowls and the appreciative sighs all round.” I know it must be good if that happens.

  4. I haven’t tried this desert before but I think it looks pretty yummy!

  5. Now that looks like some real dessert. Yum! 🙂

  6. Obsessivemom says:

    They look like gulabjamuns and I’m hungry.

  7. Shilpa Garg says:

    Looks so very tempting. Feel like picking it up right from my screen 🙂

  8. Donna says:

    Great post. My mouth is watering! I would like to try this. It reminds me of a family recipe using prunes and lemon. After the pitted prunes are cooked on a low flame and cooled they are put into a glass jar with slices of lemons throughout. There is no sugar needed. The prunes melt in your mouth! Mmmmmmmm. Time to make both I think. 🙂

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