|Place of origin||India|
|Region or state||Hyderabad|
|Main ingredients||Apricots, blanched almonds, kewra/gulab jal, cream|
Preparation of the dish involves boiling apricots with syrup until they assume the consistency of a thick soup or compote. The dessert is topped with blanched almonds or apricot kernels, and is traditionally garnished with malai (extra thick cream, ideally from buffalo milk), but also with custard or ice cream. The dessert is normally served hot with malai.