Apricot Stew with Vanilla Custard

About Apricot Stew with Vanilla Custard

Ingredients

• Apricot stew
• Dried apricots, soaked in hot water for 3-4 hours, drained and chopped 7 to 8
• Cinnamon 1 inch
• Cloves 2
• Jaggery, grated 2 tsps
• Vanilla custard
• Vanilla custard powder 2 tsps
• Low fat milk 1 cup
• Jaggery, grated 2 tsps

How to Make Apricot Stew with Vanilla Custard (Stepwise Photos)

Method

1. Boil 1½ cups water in a non-stick pan, add cinnamon, cloves, apricots and jaggery and continue to boil till the most of the water evaporates.
2. To make vanilla custard, mix custard powder in ½ cup cold water in a bowl.
3. Heat milk in another non-stick pan and bring it to a boil. Add custard powder mixture and cook, stirring continuously to avoid lumps.
4. When the mixture begins to thicken, add jaggery and stir till it dissolves.
5. Transfer apricot stew into a serving bowl and pour custard over it. Serve warm or chilled.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps