Soak the apricots in 3 cups of water in a large saucepan or handi for 4 hrs or until they puff up Add in : 3 Tbs of sugar One 1/2 inch piece of thinly sliced ginger,4 cardamom pods, 1 cinnamon stick
Mix everything together well until the sugar has dissolved and bring it all to a slow boil.
When it boils, turn the heat down to a simmer and cook gently until the liquid has gone down by half and the remaining liquid has become a thick syrup.
Pour everything into a bowl and refrigerate.
Serve it up in small bowls.
Traditionally for very fancy affairs such as weddings, this dessert is topped with thin pieces of edible silver or vark. I used a dollop of lightly sweetened sirkhand and served it with warm Chai.