8 c plums, pitted and sliced into quarters
2 T ghee
1 t fresh ginger, grated
1-2 red dried chilies, crushed
2 t ground coriander
½ t ground cardamom or anise (optional)
1 1/2 cups sugar
1. Puree the plum pieces in a blender or food grinder.
2. Make a chaunce with ghee, ginger and crushed chilies. Stir-fry until ginger is a a little brown.
3. Add the coriander and cardamom and quickly add the plum puree.
4. Add sugar, bring to a boil, then cook on low heat, stirring often until thick. It will thicken more as it cools.
Cool and offer to Krishna with some piping hot pakoras.