INGREDIENTS:
Fleshed Berries / Kul (500 gms).
Salt to taste.
Cumin seeds (2 TBs).
Dried red chilies (3-4).
Turmeric powder (1 TBs).
Sugar and Jaggery (2 cups).
PROCEDURE:
Neatly clean the berries and remove the twig out from it, and then just pierce them each and add salt, turmeric powder and allow it to dry in sun for say about 2 days, so that all the moist inside the berries is dried up and it help longibility of pickle.
Now in a big pan roast cumin and dried red chilies and crush them to powder.
Now in a pan add sugar / jaggery with little water to melt then as it it melts and a syrup is formed, add the dried berries and allow it to boil in the syrup.
Cook till the watery is gone and forms a sticky base. Sprinkle the above crushed powder and stir well.
Allow it to cool and preserve it for further use.
Avoid water contact so that it stays for ages.
Fleshed Berries / Kul (500 gms).
Salt to taste.
Cumin seeds (2 TBs).
Dried red chilies (3-4).
Turmeric powder (1 TBs).
Sugar and Jaggery (2 cups).
PROCEDURE:
Neatly clean the berries and remove the twig out from it, and then just pierce them each and add salt, turmeric powder and allow it to dry in sun for say about 2 days, so that all the moist inside the berries is dried up and it help longibility of pickle.
Now in a big pan roast cumin and dried red chilies and crush them to powder.
Now in a pan add sugar / jaggery with little water to melt then as it it melts and a syrup is formed, add the dried berries and allow it to boil in the syrup.
Cook till the watery is gone and forms a sticky base. Sprinkle the above crushed powder and stir well.
Allow it to cool and preserve it for further use.
Avoid water contact so that it stays for ages.
No comments:
Post a Comment