Topa Kuler (Jujubes) are Indian berries that are found in the month of Feb when Bengalis celebrates Saraswati Puja on Basanth Panchami day. As a kid we were prohibited to eat Kul before the puja. My Ma use to get angry on me if I was caught eating this tangy berries with salt. Mouthwatering !! I still remember my Dida (Grandma) use to make this pickle in large quantity and when I use to visit her, my cousin and me use to very quietly hide and eat this pickle under the bed in the afternoons while every one was having their afternoon nap. When ever I make this pickle it is so nostalgic, remembering my childhood day brings happiness to me.
Jujubes have to be be washed well and then after applying salt it has to be sun dried. It has to be then burst and then cooked. I have added jaggery and sugar, but you can add only jaggery. After it is cooked it is stored in a clean glass jar and kept in the sun for few days before enjoying it.
Ingredients
250 grams Kul / Jujube fruit / Ber
3/4 tsp Salt
1/2 tsp Turmeric powder
1/2 tsp roasted Panch phoran powder ( roast the panch photon along with a dry red chilli and then powder it)
250 grams Kul / Jujube fruit / Ber
3/4 tsp Salt
1/2 tsp Turmeric powder
1/2 tsp roasted Panch phoran powder ( roast the panch photon along with a dry red chilli and then powder it)
1/2 tsp Panch phoran
3/4 cup Jaggery
3/4 cup Jaggery
1/4 cup Sugar
1 tsp Mustard oil
1 dry Red chilli
1 tsp Mustard oil
1 dry Red chilli
Method
Wash and dry the kul / ber. Burst them. Add 1/2 tsp salt to the bors and dry them in the sun for 2 to 3 hours. Take a pan. Add mustard oil. Heat the oil well. Add 1/4 tsp panch phoran and dry red chilli. Let the panch phoran crackle. Add the kul / bers, remaining salt and turmeric powder. Add the jaggary, sugar and 1/2 cup water. Let it simmer till the jaggary has incorporated well with the kul/ bers and the gravy has thickened. Add roasted powder panch phoran and mix it well. Take off the gas and cool it. Store it in the glass bottle and you can have it the next day. But if you leave it in the sun for 4 to 5 days to mature it will taste more better. Store it 6 to 8 months. Enjoy the Achaar with dal - rice, paratha.... Or eat it just like that.
Wash and dry the kul / ber. Burst them. Add 1/2 tsp salt to the bors and dry them in the sun for 2 to 3 hours. Take a pan. Add mustard oil. Heat the oil well. Add 1/4 tsp panch phoran and dry red chilli. Let the panch phoran crackle. Add the kul / bers, remaining salt and turmeric powder. Add the jaggary, sugar and 1/2 cup water. Let it simmer till the jaggary has incorporated well with the kul/ bers and the gravy has thickened. Add roasted powder panch phoran and mix it well. Take off the gas and cool it. Store it in the glass bottle and you can have it the next day. But if you leave it in the sun for 4 to 5 days to mature it will taste more better. Store it 6 to 8 months. Enjoy the Achaar with dal - rice, paratha.... Or eat it just like that.
সুন্দর পোষ্ট । ভালো লাগলো । ধন্যবাদ আপনাকে । বগুড়ার বিখ্যাত দই এব ৫০+ রকমের সু-স্বাদু মিষ্টি নিয়ে এই সাইটটি দেখতে পারেন ।
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