Wash the khubani (apricot)
Soak the dried khubani (apricots) in water over night. By the next day it should be plump and juicy
Now take the seed out from each of the apricots and set aside. Do not throw the water away.
In a pan add the reseeded apricots and about 3/4-1 cup sugar depending on how sweet you want it.
Using a masher, mash up the apricots and let it cook on medium heat till it becomes a jam. Set the jam aside
In another pan add the reserved water from the soaked apricots and add 1/4 cup sugar and let it come to a complete boil and set aside. Make the custard according to packs instructions.
Wash the seeds and crack them. Take out the nut from the center and set aside.
In your trifle bowl cut the cake into thick slices and layer it on the bottom of the bowl. Brush your cake generously with the syrup you made above
Now add a thick layer of the apricot jam. Spoon about 1/2 the custard and again layer with cake.
Brush with the syrup.
Spread a generous layer of the jam.
Spoon the remaining custard on top.
Spread on your whipped cream and garnish with the chopped nuts.
Chill for at least 3-4 hours and enjoy
