Winter Vasanu by Diana Buhariwalla

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
  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.

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

Diana Buhariwalla

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