QUARANTINE COOKING EXPERIMENT 4. Ⓥ

Active Time: 10 minutes

Total Time: 20 minutes

Yield: 2 servings.

RECIPE BY AISHWARYA KHANNA. FOLLOW HER FOOD JOURNEY ON INSTAGRAM.

INGREDIENTS: 15 CHERRIES, 1 GULKAND PAAN, 7-8 ALMONDS, 7-8 CASHEWS, 1 PIECE OF DARK CHOCOLATE

Step One: Separate the betel leaf and silver coating from the gulkand extract. Keep it aside.

Step Two: Use a small blender or knife to chop almonds and cashews.

Step Three: In a mortar, put all the cherries and pestle them into a gooey liquid paste for 3-5 minutes. Add chopped almonds and cashews. Continue grinding the paste.

Step Four: Heat a pan on medium-flame. Pour the paste into it with dark chocolate and stir occasionally for 5 minutes until it melts.

Step Five: Finally switch off the heat. Let the jam cool and transfer into a dipping bowl. Serve with toast or cookies and rice cakes.

by Aishwarya Khanna

Aishwarya Khanna covers food, films and travel on her website: ghee and maida. Please see this section to know more about her.

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