Fig Jam

About Fig Jam

Ingredients

• Dry figs (anjeer), chopped 4 cups
• Sugar 3 cups
• Lemon juice 1 tbsp
• Walnuts, chopped ½ cup
• Pinenuts (chilgoza) ¼ cup
• Aniseed (saunf) powder 1 tsp
• Sesame (til) seeds 2 tbsps
• Gelatin 1 tsp

How to Make Fig Jam (Stepwise Photos)

Method

1. Heat sugar with 3 cups water in a deep non-stick pan on high heat till you get a syrup.
2. Add fig pieces carefully, since the syrup is very hot. Mix and add lemon juice. Boil on high heat for 5-6 minutes or the figs absorb more than half the syrup.
3. Once the mixture thickens, add walnuts, pinenuts, anis seed powder and sesame seeds and mix.
4. Take gelatin in a small bowl, add about 2-3 tbsps hot water and mix till gelatin dissolves.
5. Add this to the jam mixture and allow it to thicken.
6. Cool and store in a sterilized jar.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps