1. Drain soaked apricots, run in a mixie till crushed coarsely.
2. Put in a heavy pan, sprinkle half sugar, heat till sugar melts.
3. Simmer stirring gently, till excess moisture is absorbed.
4. Keep aside to cool, refrigerate till required.
5. Beat curds, remaining sugar in same mixie.
6. Transfer to a mixing bowl.
7. Melt china grass in 1/2 cup water, till transparent.
8. Strain and pour slowly in beaten curds, mixing simultaneously.
9. When fully mixed in , add essence, soyamilk, apricots.
10. Beat well with hand whisk, to lighten and fluff up.
11. Transfer to freezer to softly set and chill.
12. Serve scooped into bowls, topped with nuts.

Making time: 30 minutes (excluding curd hanging and setting time)
Makes: 4 servings
Shelflife: 2-3 days, refrigerated