- Tamarind – 250 gms (deseed, clean all the fibres )
- Jaggery powder – 200 gms (more than i/2 unde or urunde)
- Crystal Salt – 2 fistfuls (Caution - adjust the amount as per taste please)
- U can add table salt if u r sure of adjusting the taste with it.
- Saarina pudi –15 tea spoons
- Turmeric – 1 tsp
- Hing – 1/2 tsp
- Groundnut Oil/ refined oil – 2 1/2 to 3 cups
- Water – 1 1/2 litres
* Soak the cleaned tamarind in water after adding hing and turmeric for 5 to 6 hours.
* After the soaking period is over, squeeze very well the tamarind with cleaned hands.
* Take out the tamarind pulp little by little squeeze tightly and keep aside.
* After most of the pulp is take out this way strain the remaining juice to remove further impurities.
* Put this juice in a wide mouthed heavy pan and start to boil on a high flame.
* Melt the crystal salt in a glass of water add this to the boiling tamarind.
* Give one boil and add the powdered jaggery.
* Once the jaggery melts in the mixture, add the saarina pudi and stir continuously. To avoid lumping mix the saarina pudi in little water and add to the mixture.
* The mixture become thicker now and start splashing. Mix continuously in a ladle.
* After five minutes add half of the boil and keep stirring.
* As u stir, the gojju may stick to the top walls of the pan. Keep clearing that now and then.
* Add the remaining oil again after five minutes. Keep stirring till the gojju turns very thick. U can compare this to the consistency of a halwa.
* To reach this stage it will take 20 – 25 minutes.
* Switch off the fire. Close. Once the gojju is cool fill in an air tight container and keep it in the fridge.