Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 8 | Bottle | Water | For boiling |
| 1 | Kilogram | Ginger (Adhrak) | Scrape and boil |
| 2.5 | Kilogram | Sugar, Table | Add |
| 2 | Nos. | Lime (fresh) (Limbu) | take juice - add |
| 6 | Medium | Chillies Red Dry | add |
| 30 | Nos. | Pepper Corns | add |
| Quarter | Teaspoon | Yeast - dry | add |
Method:
Scrape and smash or grind coarse quarter kilogram of ginger.
Burn 125 grammes of sugar till it gets a brown colour.
Boil: 570 ml water and while boiling add twenty Kashmir chillies, boil till soft.
Then add the following: ground ginger, burnt sugar, 1350 grammes of sugar, 1710 ml water, half table-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.
Contributed by a friend.
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