December 17, 2016


by Rita Jamshed Kapadia
It is to be made exactly as follows:
  • 1 1/2 kg ghee
  • 1/2 kg char jaatna magaz
  • 50 g baval nu goonder (resin of the baval tree)
  • 2 1/4 kg sugar
  • 500 g ghau nu doodh
  • 500 g cummar kakri
  • 400 g dates
  • 100 g 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:

  • 250 g dil (suva)
  • 1/2 kg dried water chestnuts
  • 450 g lotus roots
  • 25 g dholi musli
  • 10 g punjabi salan
  • 25 g white pepper
  • 100 g gokhru
  • 25 g kali musli
  • 50 g pipri mool
  • 50 g saalam panjo
  • 50 g kajar kas
  • 50 g karlu batrisu
  • 50 g jabar jas

coarsely crush:

  • 30 g white cardamoms
  • 3 nutmegs
  • 25 g vai varin
  • 350 g dry ginger
  • 250 g udad daal
  • 25 g chana dal
  • 150 g khus khus
  • 250 g singora
  • 100 g variali (saunf)
  • 200 g dry coconut
  1. Fry individually all peeled and chopped nuts, mags.
  2. Make a sugar syrup of one-thread consistency , using enough water just to cover sugar. Add fried ingredients, keeping a few nuts aside.
  3. In another pan, cook dil with ghau nu doodh till thick. Add about two cups water, if needed. Pour dil mixture into sugar syrup.
  4. 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.
  5. When thick, add crushed spices, mix well and remove from fire.
  6. Pour into a tray, pyrex dish or glass jar and store in a cool place.
Vasanu is a very well-known health food in India. It is said to:
  • Extend your life years (Has Aryuvedic ingredients)
  • Increase your immunity (with Ginger, white pepper and lotus flower)
  • Strengthen your bones and muscles (protein and calcium rich)
  • A winter Cold and Flu remedy (have it before breakfast for best results with a strong cup of tea)


Since 1999 to date we celebrate 20 years of, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at

5 thoughts on “Vasanu

  1. Appreciated a lot for all your wonderful recipes.

    I live in Canada Toronto. Any place to contact.


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