Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1 | Gallon | Water | For boiling |
| 180 | Grams | Ginger (Adhrak) | Scrape, smash and grind coarsely |
| 1750 | Kilogram | Sugar, Table | Brown the sugar |
| 20 | Medium | Chillies Kashmir | for boiling |
| 1/2 | Tablespoon | Cloves (Lavang) | add |
| 12 | Stalks | Cinnamon (Dalchini) | add |
| 12 | Nos. | Cardamom Powder | add |
| 1, 1/2 | Teaspoon | Citric Acid | add |
| 1 | units | Orange | Add the skin |
| 675 | Grams | Raisins | add |
| 1 | Bottle | Orange Juice | add |
| 1 | Tablespoon | Yeast - dry | add |
Method
Scrape and smash or grind coarsely 250 grammes of ginger.
Brown 125 grammes of sugar till it is burnt. (5 tbsp)
Boil: 2 and 1/4 teacups of water and while boiling add twenty Kashmir chillies, boil till soft.
Then add the following: ground ginger, burnt sugar, one and quarter kilogram of sugar, 1,
Contributed by late Mrs. M. D'Mello
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