For the first time, Vasanu recipe is now online. Grandmother’s recipe from Wadia Baug.
It is to be made exactly as follows:
1 1/2kg ghee
1/2kg char jaatna magaz
50g baval nu goonder (resin of the baval tree)
2 1/4kg sugar
500g ghau nu doodh
500g cummar kakri
400g dates
100g akhrot (walnut)
soak overnight in hot water, peel and chop and fry :
1/2 kg almonds
1/2 kg pistachio nuts, shelled
250 g charoli
powder individually:
250g dil (suva)
1/2 kg dried water chestnuts
450g lotus roots
25g dholi musli
10g punjabi salan
25g white pepper
100g gokhru
25g kali musli
50g pipri mool
50g saalam panjo
50g kajar kas
50g karlu batrisu
50g jabar jas
coarsely crush:
30g white cardamoms
3 nutmegs
25g vai varin
350g dry ginger
250g udad daal
25g chana dal
150g khus khus
250g singora
100g variali (saunf)
200g dry coconut

Fry individually all peeled and chopped nuts, mags.

Make a sugar syrup of one-thread consistency , using enough water just to cover sugar. Add fried ingredients, keeping a few nuts aside.

In another pan, cook dil with ghau nu doodh till thick. Add about two cups water, if needed. Pour dil mixture into sugar syrup.

Heat a little ghee in a shallow frying pan and fry all powdered ingredients, individually, a little at a time, adding them to the mixture with ghee, as they are fried. Mix well, place on low heat and cook, stirring continuously, to prevent burning.

When thick, add crushed spices, mix well and remove from fire.

Pour into a tray, pyrex dish or glass jar and store in a cool place.

Note: ingredients for this recipe are available in specialized shops.

Courtesy :  Diana Buhariwalla


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