Apricot halwa/qubani ka meetha

Ingredients

• 3 cups Dried Apricot, Stuffed Loose
• 21/2 cups of Sugar
• 1/2 Cup Badam
• 6-8 pods of Cardamom
• 1/2 cup Ghee/Clarified Butter
• Pinch of Pachai Karpooram or Cinnamomum Camphora or Edible Camphor

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Preparation

• Soak Apricots in Water, Water level should be to just immerse them. Leave it for 24 hours.
• By this time, the apricots would have absorbed all the water and be very soggy. Grind it to a paste with whatever water remaining the bowl in which it was soaked. Keep aside.
• Take sugar in a heavy-bottom pan and add water just to immerse the sugar, Let it boil and syrup reach single-thread consistency or otherwise "kambhi paagu".
• When you touch the sugar syrup and stretch it between your thumb and index finger you should get a single thread of Sugar syrup.
  
• In this mean time, Roast the almonds in Ghee and break it coarsely. Once the sugar syrup reaches this consistency, Mix the Grind apricot paste to the syrup and mix well.
• Now Comes the little effort part, STIRRING!!!!. Keep the Flame Low, Let the Halwa get a bit thick, Add Ghee little by Little and Keep Stirring, Just Keep Stirring, Just Keep Stirring.
• Add the Pachai Karpooram/Edible Camphor and Broken Almonds and Mix Well.
• Once the Ghee starts separating and the halwa doesnt stick to the sides of the pan, put off the flame and transfer it to Clean Plate.