Uttarakhand Bedu Pako Wild Mountain Fig Jaggery Preserve Sweet

Method

1. 1

   Wash the wild figs. Remove the stems. Cut each fig into halves — the interior should be pale pink-red with small edible seeds.

2. 2

   Place the figs in a small heavy pan with grated jaggery and 2 tbsp water. Heat on medium-low.

3. 3

   Stir until jaggery dissolves completely. The figs will release their natural juices.

4. 4

   Cook on medium heat for 8 to 10 minutes, stirring occasionally, until the figs are completely soft and the liquid has thickened to a jam-like consistency that coats a spoon.

5. 5

   Add cardamom powder and lemon juice. Stir.

6. 6

   The preserve should be thick, sweet and fragrant with a slight tartness from lemon balancing the jaggery.

7. 7

   Serve warm as a sweet accompaniment alongside roti, or cool completely and store in a sealed glass jar for up to 1 week.