Put the apricot in a bowl, cover it with water around a inch above the level. Keep soaked overnight.

The next day, add them into a saucepan (along with the water) and sugar and cook on low flame, mashing the apricot with a wooden spoon.

Continue cooking and stirring continuously till it becomes a pulpy mash.

Add the crushed saffron strands and continue to stir

Ensure to keep stirring, as it may get caught on the bottom.

Take off the heat, allow to cool.

Divide into four shot glasses, top with cream and nuts and enjoy!