Wild mountain figs cooked with jaggery and cardamom into a simple seasonal sweet preserve — associated with the famous Pahadi folk song celebrated as the anthem of Uttarakhand.
Ingredients
300g fresh wild figs (bedu — Ficus palmata, Himalayan wild fig; available at mountain markets in summer; substitute with regular fresh figs or dried figs soaked in warm water for 20 minutes)
1/4 cup jaggery — grated
1/4 tsp cardamom powder
1 tsp lemon juice
2 tbsp water
Method
Wash the wild figs. Remove the stems. Cut each fig into halves — the interior should be pale pink-red with small edible seeds.
Place the figs in a small heavy pan with grated jaggery and 2 tbsp water. Heat on medium-low.
Stir until jaggery dissolves completely. The figs will release their natural juices.
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.
Add cardamom powder and lemon juice. Stir.
The preserve should be thick, sweet and fragrant with a slight tartness from lemon balancing the jaggery.
Serve warm as a sweet accompaniment alongside roti, or cool completely and store in a sealed glass jar for up to 1 week.