Apricpot Yogurt parfait | How to make Apricpot Yogurt parfait

By Alka Jena  |  4th Nov 2015  |  
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  • Apricpot Yogurt parfait, How to make Apricpot Yogurt parfait
Apricpot Yogurt parfaitby Alka Jena
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About Apricpot Yogurt parfait Recipe

Full of fragrance and sweet, golden-orange apricots are rich source of dietary fiber, antioxidants, vitamins, and minerals. Dried apricots have an intense sweet-sour flavour and are high in fibre. They make an excellent substitute for fresh apricots out of season. They can be bought dried or semi-dried.

Apricpot Yogurt parfait is one dish which makes its accompaniments tastier. With the right mix of flavours, Apricpot Yogurt parfait has always been everyone's favourite. This recipe by Alka Jena is the perfect one to try at home for your family. The Apricpot Yogurt parfait recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Apricpot Yogurt parfait is few minutes and the time taken for cooking is 30 minutes. This is recipe of Apricpot Yogurt parfait is perfect to serve 6 people. Apricpot Yogurt parfait is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Apricpot Yogurt parfait. So do try it next time and share your experience of cooking Apricpot Yogurt parfait by commenting on this page below!

Apricpot Yogurt parfait

Ingredients to make Apricpot Yogurt parfait

  • 800 gms plain yoghurt
  • 1 cup powdered sugar
  • A pinch of nutmeg powder
  • 250 gms Sundried apricot
  • 1 cup warm milk
  • 10 to 12 dry roasted cashew nuts
  • Toasted walnuts for serving

How to make Apricpot Yogurt parfait

  1. Transfer the yogurt to a fine cloth and hang for minimum 3 to 4 hours till all the water from it flows away preferably overnight in the refrigerator.
  2. Soak the apricots in warm milk and keep aside.
  3. Toast the cashew nuts and grind along with the sugar to a fine powder form.
  4. Puree the apricots and pass through a sieve to have a smooth puree.
  5. Now take the hung curd and the powdered sugar and cashew nuts mix in a blender along with the nutmeg powder and blend till it smooth and creamy.
  6. Pour this mixture into small glass up to half of the glass.
  7. Pour in the Apricot puree. Refrigerate, uncovered, till the time of serving.
  8. Serve topped with chopped apricots and toasted walnuts.

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