Ingredients
Method
- Combine 1 cup of instant beetroot banana jam with 1/2 cup of water, stirring until smooth.
- Cook the mixture over medium heat until it reaches a thick consistency.
- Add 1 cup of jaggery powder to the mixture and keep stirring, so that it doesn't stick to the pan.
- And add 2 tablespoon of ghee and mix well until the desired consistency is obtained.
- Allow the jam to cool completely.
- Transfer the cooled jam into a sterilized glass jar for storage.
