Prepare at least 3 fully ripened fruits, either picked or fallen. Look for fruits that grow in
locality. If the quantity of fruits is not sufficient, you may add supplementary ingredients
such as spinach
roots, wild yam, cabbage, cucumber, zucchini and radish. (Use grapes only for grapes and citrus
fruits. These fruits are not
good when used on other crops due to their cold and sour characteristics.)
For 1 Kg of fruit ingredient, use 1.2 to 1.3 Kg of brown sugar (Jaggery) in summer and 1Kg in
(One of the functions of brown sugar is to control moisture. During winter,
temperature is lower, thus, there is little need to control the moisture).
Wash and dry the jar to disinfect container in the sun.
Spread the sugar on the chopping board.
Dice your fruit ingredients starting with the sweetest. After dicing, smear sugar on the fruits
and put them
in a container. This step should be taken quickly to prevent the loss of essential substances.
are difficult to dice like grapes and strawberries may be slightly crunched with clean fingers.
Use half of the sugar while dicing and pour the remaining half after all of the fruits have been
placed in the container.
Slowly stir the mixture of diced fruits and sugar, about 2 to 3 times with a wooden stick. Since
plays an important role in this process, stir the mixture with fewer strokes in summer and with
Cover with porous paper and tie to the container. Porous paper allows a good amount of air
Let the mixture ferment. During summer, fermentation completes in 4 to 5 days. In winter the
process takes 7
to 8 days.
After fermentation, sprinkle some more sugar on the mixture and store in a cool and shaded
place. It is
normal, that some sugar can still be found on the surface.