1 Cup gud (jaggery)
1 Tea spoon oil
1/2 Tea spoon jeera (cumin seeds)
1/2 Tea spoon sabut dhania (coriander seeds)
1/2 tea spoon saunf (fennel seeds)
1/2 tea spoon bhuna jeera (jeera dry roasted and ground to powder)
Pinch of hing
1/2 Tea spoon black salt
1/2 tea spoon lal mirch
Soak imli in water for 1-2 hours.
Stain and remove the pulp.
Heat oil in a pan.
Add jeera, saunf, dhania and hing .
Pour imli pulp and boil till it comes to the right cosistency.
Add gud and again boil for some time to get the required thickness.
Add black salt, lal mirch, salt and bhuna jeera.
Allow it to cool.
Pour it in a container and store in refrigerator.
Added to all chat items and also served with moong bhajiya.