Karunde ki Launji

Heat oil in a pan. Once the oil is hot, add cumin seeds, fennel seeds, nigella seeds, and asafoetida and sizzle over low heat for a few seconds to infuse the aroma of the spices.

Now add the chopped cranberries to the pan and mix them well with the tempering. Fry the cranberries over medium heat for 2 to 3 minutes, until they soften slightly.

Next, add turmeric, Kashmiri red chili powder, coriander powder, common salt, and black salt. Mix all the spices well with the cranberries.

Add water and jaggery (or sugar). Keep the heat on medium and stir until the jaggery dissolves completely.

When the mixture begins to boil, reduce the heat. Cover the pan and let it simmer for 4 to 5 minutes, stirring occasionally.

When the cranberries are completely soft and the syrup thickens and becomes glazed, turn off the heat. (Keep in mind that the launji thickens as it cools, so don’t over-dry it.)

Once it cools, store it in a dry glass jar and store it in the refrigerator. It will keep for 15 to 20 days.