Soak 250 grams of dried apricots (khubani) in 500 ml of water for 6-8 hours or overnight.
After soaking, remove the seeds from the apricots and keep them aside. Reserve the soaking water.
In a pan, add the soaked apricots along with the reserved water and cook on medium heat for 10-15 minutes until the apricots become soft and mushy.
Add 150 grams of sugar to the pan and mix well. Cook for another 10-15 minutes until the sugar dissolves and the mixture thickens.
In a separate pan, heat 1 tablespoon of ghee and roast 10-12 chopped almonds until golden brown. Keep them aside for garnishing.
Once the apricot mixture reaches the desired consistency, turn off the heat and let it cool slightly.
Serve the khubani ka meetha in a bowl, garnished with roasted almonds and a dollop of fresh cream or vanilla ice cream (optional).