This medley of fruits in a sugar syrup with dry fruits, honey and nuts is a dish that our family makes every year for a festival called Dussehra. It’s a celebration that lasts for about nine days and is celebrated by Hindus all over India.
I love the richness of this dish which is so satisfying and yet so light and refreshing. The aroma of the ghee and cardamom is delicious. It’s also vegan and could be served as dessert with a dollop of coconut cream.
It’s very simple to make. Once the sugar syrup is done you just have to add all the fruits and nuts, honey, ghee and cardamom. For those of you who want to cut down on sugar, you could add less of it.
PREP: 30 minutes COOK TIME: 10 minutes SERVES: 6
½ cup jaggery
½ cup water
2 oranges, segmented
2 guavas, cut into cubes
1 cup grapes, cut into two
2 tbsp honey
1 tbsp ghee
1 tsp cardamom powder
½ cup dates, chopped roughly
½ cup cashewnuts
½ cup raisins
Combine the jaggery and water and cook over a moderate heat until the jaggery melts. Strain into another pan and bring to a boil. Cook for about 5 minutes. Remove from heat and cool.
Add all the ingredients except the apple and bananas. Core and cut the apple into small cubes. Add to the sugar syrup immediately. Slice the bananas into the sugar syrup and mix well. Refrigerate and serve with a dollop of coconut cream.