Soak the apricots overnight in 1 cup water. Pressure cook in the same water it was soaked for 2-3 whistles. This way the cooking time is less.
Transfer the contents to a pan and simmer till all the water has dried up. Keep mashing the apricots with the ladle or with a potato masher.
Add the sugar (you may add more depending on individual preference), cardamom powder, chopped almonds, lime juice, salt, pistachios and kewra water.
Mix everything well and simmer for 1-2 minutes. Switch off the flame and add the saffron. Mix and keep it aside to cool.
Refrigerate for some time and serve with a topping of some hung yogurt (to balance the sweetness), chopped nuts and pomegranate pearls.
