Wash 500 grams of fresh apricots, remove the seeds, and cut them into halves.
In a large pan, add 1 litre of water and bring it to a boil. Add the apricot halves and cook them for 5-7 minutes until they become soft but not mushy. Drain the water and keep the apricots aside.
In another pan, add 500 grams of sugar and 1 cup of water. Cook on medium heat until the sugar dissolves completely and the syrup reaches a one-string consistency.
Add the cooked apricots to the sugar syrup and cook for another 10-15 minutes on low heat, stirring occasionally.
Add 1 teaspoon of lemon juice to the mixture to prevent crystallization of sugar.
Add 1/2 teaspoon of cardamom powder and a pinch of saffron strands for flavor. Cook for another 5 minutes.
Turn off the heat and let the apricot murabba cool down completely. Store it in an airtight container.