Wash and clean the date, remove its seeds and chop it finely.
Roast cumin and fennel seeds in a pan and grind it when it cools down a little.
In a saucepan add dates, jaggery, tamarind pulp, red chilli powder, saffron, black salt, salt and roasted ground cumin and fennel and cook on low flame.
Add 1 cup of water and cook on medium heat till it boils.
After boiling, reduce the heat and cook for another 6-8 minutes.