1. Place the jaggery, dates and water in a deep boiling pan for about 2 hours. 2. After the dates become smooth, blend in a mixer till smooth. 3. Strain and transfer to the pan again. 4. Add the tamarind paste and seasoning. 5. Boil till thick enough to coat the back of a spoon thinly. 6. Cool again. Store in clean airtight bottles and refrigerate. 7. Shelf life of about a month in the refrigerator. 8. * Here, I have used tamarind paste. But in case you do not have tamarind, soak the tamarind in water and extract its paste. 9. What I usually do is use dry tamarind powder which I get from Indian grocery stores. ---------------------------------------------------------------------------
Nutrition
Ingredients
