This recipe creates a rich and flavorful sweet pani (liquid) using dried plums, offering a slightly different, yet equally delicious, flavor profile.

Ingredients

• Dried Plums (Aloo Bukhara): 1 cup, pitted
• Honey or Brown Sugar: 1/2 cup (or to taste)
• Water: 2 cups, plus extra for soaking
• Spices:
• 1 tsp roasted cumin powder
• 1/2 tsp red chili powder
• 1/2 tsp salt

Directions

1. Soak the Plums: Place the dried plums in a bowl and pour 1 cup of warm water over them. Let them soak for about 30 minutes to soften.
2. Cook the Base: In a small pot, add the softened plums (with their soaking water), honey (or brown sugar), and the remaining 1 cup of water. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 12-15 minutes, stirring occasionally, until the plums are very soft and the honey/sugar has dissolved.
3. Blend and Strain: Let the mixture cool slightly. Use a blender to puree the plums until smooth. Press the puree through a fine-mesh sieve into a separate bowl to remove any bits of skin or fibers.
4. Season: Stir in the roasted cumin powder, red chili powder, and salt.
5. Finish the Sweet Pani: Your plum chutney is now ready. To make the sweet pani for gol guppas, simply dilute a few tablespoons of this chutney with cold water to your desired sweetness and consistency.

You can store the remaining chutney in an airtight container in the refrigerator for up to a month.