Ingredients
| Quantity | Measure | Ingredients |
| Quarter | Kilogram | Ginger |
| 100 | Grammes | Sugar |
| 500 | Ml. | Water |
| 20 | Nos | Chillies, Kashmir |
| 1.5 | Kilogram | Sugar |
| 1.5 | Liter | Water |
| Half | Tablespoon | Cloves (spice) |
| 12 | Sticks | Cinnamon |
| 12 | Nos | Cardamom |
| A | Little | Citric Acid |
Method:
Peel and smash or grind coarse quarter kilogram of ginger.
Burn quarter pound of sugar.
Boil: 1 pint water and while boiling add twenty Kashmir chillies, boil till soft.
Then add the following: ground ginger, burnt sugar, two and three quarter pound sugar, 3 pints water, half spoon cloves, 12 stick cinnamon and 12 cardamoms, (crush the inner black seeds) and put and boil well for half and hour.
Add one and a half teaspoon of citric acid. Give it a good boil. Allow it to cool, and then bottle. The wine should be brown in colour. It depends on the burnt sugar.
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