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.
Currently a food and travel writer, Aishwarya Khanna is also a graduate from The University of Edinburgh. She is currently in India. Please see this section to know more about Aishwarya.