1. Put khubhani in a sausce pan. Fill the pan with water so that khubians get immersed. Leave the pan overnight.

2. In the morning. cook the khubians till soft. Remove and cool.

3. Grind the khubians to a fine paste.

4. Put sirka, sugar ,adark mirch and salt in a seprate sauce pan and put it on low heat.

4. When sugar is dissolved, increase the flame. stir all the time.

5. When the syrup thickens, addkhubians. cook for 4-5 minutes or till the syrup is thick. remove from heat

6. When cool, store in an air-tight jar and serve.