1. Remove the seeds from apricots and reserve.
2. Chop the flesh and soak in ¾ cup of water for 4-6 hours or over night.
3. Boil the milk.
4. Dissolve citric acid in ½ cup of water and add slowly to the hot milk, stirring gently till the milk curdles.
5. Line a colander with a thin cloth and strain the curdled milk through it.
6. Pour several cups of water over the cream cheese thin the cloth to wash away the sourness of citric acid.
7. Gather the ends of the cloth to enclose the cheese and gently squeeze away all the whey.
8. Transfer the cheese to a wide plate and knead till smooth.
9. Add ½ cup sugar to the cheese and cook stirring till it is like a stiff paste.
10. Spread the paste in a glass pie dish.
11. Peel, core and cut apples into small cubes.
12. Cook apricots in the liquid it was soaked, over a low flame till it is soft. (
13. Add some water if needed).
14. Add apples and remaining sugar and simmer till the mixture thickens to the consistency of soft jam.
15. Spread the apple mixture over the sandesh layer in the pie dish.
16. Crack the reserved apricot seeds and release the almond like nuts.
17. Soak them in hot water and peel away the skin.
18. Sprinkle the nuts on top of the pudding.
19. Serve cold.

Note:
Apricot seeds are not only edible but are credited with many health benefits.