Quarter Kilogram Ginger
100 Grammes Sugar
500 Ml. Water
20 Nos Chillies, Kashmir
1.5 Kilogram Sugar
1.5 Liter Water
Half Tablespoon Cloves (spice)
12 Sticks Cinnamon
12 Nos Cardamom
A Little Citric Acid
Method:
Peel and smash or grind coarse quarter kilogram of ginger.
Burn quarter pound of sugar.
Boil: 1 pint water and while boiling add twenty Kashmir chillies, boil till soft.
Then add the following: ground ginger, burnt sugar, two and three quarter pound sugar, 3 pints water, half spoon cloves, 12 stick cinnamon and 12 cardamoms, (crush the inner black seeds) and put and boil well for half and hour.
Add one and a half teaspoon of citric acid. Give it a good boil. Allow it to cool, and then bottle. The wine should be brown in colour. It depends on the burnt sugar.