Imli Flower Murabba

Ingredients

• 250 g fresh imli flower

• 100 g date jaggery

• 2 tbsp desi ghee

• 1 tbsp saunf (fennel) seeds

• 1 tsp dakhni mirch (white pepper) powder

• 1 tsp onion seeds

• 2 pinches of Himalayan salt

Method

Take the imli flower and clean it thoroughly. Check for insects and foreign particles.

Soak it in cold water for 10 minutes. Then remove it in a strainer and let it dry for at least 30 to 35 minutes.

Now take a saucepan, add desi ghee, fennel seeds, onions seeds, dakhni mirch, and sauté for a while.

Add imli flower, nicely bhunao for 4 to 5 minutes on a low flame.

Add date jaggery and mix it well. Switch off the gas and add Himalayan salt into it. Imli Flower Murabba is ready, now keep it aside till it cools down.

Once cool, take a glass jar and make sure it is dry. Add the murabba into it and cover it with an airtight lid.

Note: The best time to consume it is at breakfast time, 1 tbsp a day. You can use it as a spread, a jam or a khatti meethi chutney. You can store it for maximum 21 days in an airtight container in a cool and dark place.