You’ve heard it on Dr. Oz or through other health and wellness advocates, but here is a WebMD write up about it – It obviously has amazing qualities and is something only people on blood thinners should be cautious to use. Couple of years ago when this berry surfaced on the Oz show where I learnt of it first, I found myself getting online right away to order me some. And when it came, we started diligently using it in the wonderful daily fruit smoothie that we have in the morning – The kids got used to the new flavor that it brought to the smoothie, not without some fussing. Then my son discovered that they tasted great as is and had handfuls of them as a replacement for raisins. However, over the summer when I had not replenished the gojis, we got used to our fruit smoothie without it and we are pretty much back to square one when the kids (and the hubby) to add it once again! SO…… I thought I’d make something “innovative” with it and this is what I got – I had it on the fire a few minutes too long and it kind of caramelized – which really worked out so great- I had made it spicy so now we have it like we do Deepavali Layghyam! It at once satisfies all the taste buds … This is a lip smacker – Do try it next time you want to make a special almost achar like relish.
1 lb Goji berries1.5 cups of broken down jaggery pieces (I added more than what is seen in the picture)10 of your hottest red peppers (I used the mexican variety)2 tbsp sesame oilA pinch of freshly ground cardamom2tbsp water +2tbsp of water
In a sauce pan heat the oil and add the red chilies and cook it until the oil is slightly bubbly and the chilies are turning brown (not black)Remove and set aside to coolIn the same sauce pan add the water and add the jaggery and cardamom and allow it to melt to syrupNow grind the chilies with the 2 tbsp of water and add to the syrupAllow this to cook for a couple of minutes longerNow add the gojis, pressing down on them to make sure all of them are covered in the syrup Do not stir and this pointAllow this to cook and simmer in the sauce – for about 5 for starters and a few minutes longer if required.The jaggery starts getting stringy and it is done.Cool it completely.
NOTES: the problem if indeed you consider it one, with overcooking is they get caramelized and when it cools becomes like a sticky candy – I LOVED this although it was not my intention to get it to this level.
Hence, play by year if you wish for a thinner syrup-ier texture which will cool to the consistency of a relish or jam.
Use with yogurt rice, chappatis or parathas, on bread or as is.
Take my word for it when I say this one will dance on your tongue and will be one of the best things you tasted. Here are some pictures. AND the last word is like Panchamritham or pickle it tastes better as it gets older