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Soft Girda with sweet homemade jam – a quick to make, energy-giving breakfast or snack, kid-approved!

A beloved breakfast bread from the Kashmir Valley, Girda is a soft, fluffy leavened bread with a golden-brown crust. Its signature dimpled top is perfect for holding a dollop of butter and pairs wonderfully with a hot cup of sheer chai.
Serving size: 1 serving

A delightful homemade jam bursting with the flavors of various seasonal fruits. This sweet, tangy preserve is perfect for spreading on toast, parathas, or as a topping for desserts. No artificial pectin needed!
Serving size: 1 serving






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Soft Girda with sweet homemade jam – a quick to make, energy-giving breakfast or snack, kid-approved!
This kashmiri dish is perfect for snack. With 560.95 calories and 13.95g of protein per serving, it's a low-potassium option for your meal plan.
Activate the Yeast
Prepare the Dough
First Proofing
Shape the Girdas
Second Proofing and Preheat Oven
Bake the Girdas
Finishing and Serving
Prepare the fruits. Wash all fruits thoroughly. Peel, core, and finely chop the apples and pineapple. Hull and chop the strawberries. Halve the seedless grapes.
In a large, heavy-bottomed pan, combine all the chopped fruits and water. Bring to a simmer over medium heat. Cook for 15-20 minutes, stirring occasionally, until the fruits are very soft and have started to break down.
Use a potato masher to gently mash the cooked fruits in the pan to your desired consistency. For a smoother jam, you can mash more thoroughly.
Add the sugar to the fruit mixture. Stir continuously over medium-low heat until the sugar has completely dissolved. Increase the heat to medium-high and bring the mixture to a rolling boil.
Reduce the heat to a steady simmer (medium-low). Cook for 20-25 minutes, stirring frequently to prevent sticking and scorching. Skim off any foam that rises to the surface with a spoon. The jam will thicken and darken in color.
To check if the jam is ready, perform a plate test. Place a teaspoon of jam onto a small plate that has been chilled in the freezer. Wait 30 seconds, then push the edge of the jam with your finger. If it wrinkles and holds its shape, it's ready. If it's still runny, cook for another 5 minutes and test again.
Once the setting point is reached, remove the pan from the heat and stir in the lemon juice. This helps with preservation and setting.
Let the jam cool in the pan for 10-15 minutes. Carefully ladle the hot jam into warm, sterilized glass jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean, seal with sterilized lids, and let cool completely to room temperature.