INGREDIENTS
Tamarind (seedless) - 100 gm
Jaggery (Small chunks) - 250 gm
Fennel Seeds - 1 tspn
Melon Seeds - 2 tspn
PROCEDURE
Soak the tamarind for half hour in a small amount of water. Squeeze the pulp with hand. Pour the pulp in thick bottom pan, add jaggery (put in small amounts and use according to your taste) and fennel seeds. A pinch of salt may be added. Keep on high flame till first boil, then simmer till jaggery is totally mixed with the pulp. Heat for 2-3 minutes more till bubbles appear and mixture thickens. Put off the flame. Let it cool, it will thicken further. Put melon seeds to garnish.
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