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CRUSH WITH ZUFRANA

1. Strawberry crush
Ingrediants
400 grm water
900 grm sugar
400 grm strawberry
2 tsp citric acid
1 tsp emulsion
½ tsp kms

2. Mango crush
Ingrediants
300 grm water
800 grm sugar
400 grm mango pulp
2 tsp citric acid
1 tsp mango emulsion
½ tsp kms
3. Black current crush
Ingrediants
300 grm water
800 grm sugar
400 grm black grapes
½ tsp citric acid
½ tsp kms
2 tsp black current smulsion

4. Orange crush
Ingrediants
300 grm water
900 grm sugar
450 grm orange pulp
2 tsp orange emulsion
1 ½ tsp citric acid
½ tsp kms

5. Pink guava crush

Ingrediants
400 grm water
800 grm sugar
400 grm guava
½ tsp citric acid
½ tsp kms
2 tsp pink guava emulsion

6. Rasmalai crush
ingrediants
100 grm water
250 grm sugar
25 grm almond paste
30 grm kaju paste
1/8 tsp citric acid
½ tsp rasmalai essence
¼ tsp kms
saffron

7. Kiwi crush
ingrediants
200 grm water
600 grm sugar
400 grm kiwi
½ tsp citric acid
¼ tsp kms
Green color as required
8. Anjeer crush
ingrediants
200 grm water
500 grm sugar
200 grm apple pulp
100 grm anjeer pulp
1 tsp anjeer essence
½ tsp Citric acid
¼ tsp kms
Color as required

9. Pan masala crush

ingrediants
300 grm water
800 grm sugar
200 grm meetha ready pan
½ tsp citric acid
¼ tsp kms
½ tsp pan essence

10. Pineapple crush

ingrediants
300 grm water
900 grm sugar
400 grm Pineapple pulp
2 tsp pineapple emulsion
1 ½ tsp citric acid
½ tsp kms

11. Butterscotch crush

ingrediants
150 grm water
400 grm sugar
300 grm apple pulp
½ tsp citric acid
1 tsp butterscotch emulsion
¼ tsp kms
Color as required

12. Grenadine syrup

Ingrediants
250 ml pomegranate juice (fresh)
200 grm sugar (any)
2 tbsp orange zest
Lemon juice 1 tbsp
½ tsp Citric acid
1/8 tsp kms
13. Blue curacao syrup
Ingrediants
200 ml water
250 grm sugar
1 cinnamon stick
2 psc Orange peel
2 tbsp lemon juice
¾ tsp citric acid
1 drop mint essence
1/8 tsp kms
Color as required

14. Strawberry compote

Ingrediants
500 grm strawberry
100 grm Water
200 grm sugar
¼ tsp citric acid
1 tbsp cornflour
½ tsp kms
1 tbsp strawberry emulsion
15. Blueberry compote
ingrediants
500 grm blueberry
100 grm Water
200 grm sugar
¼ tsp citric acid
1 tbsp cornflour
½ tsp kms
1 tsp Blueberry essence
Coclor as required

16. Rose sharbat

Ingrediants
300 ml water
600 grm sugar
100 grm rose patel
¼ tsp citric acid
1 tsp rose emulsion
¼ tsp kms powder

17. Kala khatta sharbat

Ingrediants
250 ml water
500 grm sugar
1 tsp citric acid
1 tsp kala khatta emulsion
¼ tsp kms
Note: serve in chilled water and soda

18. Khus sharbat

Ingrediants
250 ml water
500 grm sugar
1 tsp citric acid
¼ tsp kms
1 tsp khus emulsion
Note: serve in water

19. Paan sharbat

Ingrediants
10 pan
100 grm gulkand
50 grm saunf
50 grm tutti fruity
300 ml water
600 grm sugar
½ tsp Citric acid
½ tsp pan essence
¼ tsp kms powder

20. Kachi kairi sharbat

Ingrediants
200 grm raw mango pulp
300 ml water
600 grm sugar
½ tsp citric acid
¼ tsp kms
Colour as required

21. Kokam sharbat

Ingrediants
600 grm sugar
300 ml water
80 grm kokam
¼ tsp citric acid
¼ tsp kms

22. Kesar badam sharbat

Ingrediants
600 grm sugar
400 grm water
50 grm almond paste
1 tsp cardamom pwd
¼ tsp citric acid
¼ tsp kms
Flaks of dry fruits

23. Mogra sharbat

Ingrediants
500 ml water
600 grm Sugar
100 grm mogra flowers
¼ tsp citric acid
1 tsp cardamom pwd
¼ tsp cardamom pwd

24. Chandan sharbat

Ingrediants
300 ml water
500 grm sugar
6 tbsp sandalwood pwd
¼ tsp citric acid
½ tsp cardamom
Saffron
¼ tsp kms

25. Saunf sharbat

Ingrediants
200 grm water
400 grm sugar
70 grm saunf (soaked in water for 1 hrs) corsly crushed
1 tsp elaichi pwd
1 tsp black pepper pwd
½ tsp kms

26. Rooh afzah sharbat

Ingrediants
200 grm Water
250 grm sugar
1/8 tsp citric acid
2 drop kewra essence
½ tsp rooh afzah emulsion
1/8 tsp kms
27. Lemon squash
Ingrediants
300 grm water
450 grm sugar
1 cup lemon juice
¼ tsp citric acid
¼ tsp kms

28. Ginger lemon squash

Ingrediants
200 grm water
450 grm sugar
100 grm ginger juice
100 ml lemon juice
1 tsp citric acid
¼ tsp kms

29. Mint lemon squash

Ingrediants
200 grm water
400 grm sugar
200 grm crushed mint
200 grm lemon juice
2 tsp citric acid
½ tsp kms

30. Orange squash

Ingrediants
300 grm water
700 grm sugar
400 grm orange juice
2 tsp orange emulsion
½ tsp citric acid
½ tsp kms

31. Mojito
Ingrediants
100 grm water
250 grm sugar
60 ml lemon juice
50 grm crushed mint
½ tsp citric acid
1/8 tsp kms
Color as required

32. thandai
400 grm water
700 grm sugar
30 grm pista
30 grm almond
30 grm melon seeds
30 grm saunf
30 grm rose patel
50 grm poppy seeds
2 tbsp black pepper
10 cardemom
½ tsp citric acid
½ tsp kms
Saffron and color

33. Kesar elaichi sharbat

300 grm water
600 grm sugar
2 tsp cardamom pwd
¼ tsp vanilla
¼ tsp citric acid
¼ tsp kms
Orange color and mix dry fruits

My all 2021 VEG online class details

1. 30 travel cakes online worksop fee 3000

2. 30 basic to advance cake online workshop fee 3000
3. Advance cake workshop fee 2500
4. Fondant workshop fee 3000
5. Chocolate cake online workshop & chocolate garnishing fee 2000
6. 7 types of cake sponge online workshop fee 1500
7. 13 types of eggless sponge fee 1800
8. Wedding cakes workshop ( 3 cake) fee 1200
9. Standing heart and ice cream cake workshop fee 1500
10.Monogram cake workshop fee1200
11.Brownie and blondies workshop fee2500
12.Pie and tart and quiche workshop fee1500
13.Teatime dry cake workshop fee 1550
14.Healthy cake workshop (no maida no sugar ) fee1200
15.Muffins workshop fee 1500
16.Cupcake workshop fee 2500
17.Cake premix workshop fee 1500
18.Sharbat premix workshop fee 800
19.Crush and squash and syrup workshop fee 750
20.Instant Breakfast premix workshop fee 1500
21.Natural ice cream workshop fee 1200
22.Russian honey cake workshop fee 500
23.Opera cake workshop fee 499
24.Chocolate making workshop fee 1000
25.Chocolate truffle workshop fee 1000
26.Cheesecake workshop fee 1600
27.Commercial bread making workshop fee 1200
28.Puff and khari workshop fee 1100
29.Waffle workshop fee 1400
30.Subway and dip workshop fee 2000
31.17 types of dip workshop fee 1000
32.Chocolate garnishing for cakes workshop fee 800
33.Veg frozen food workshop fee 1350
34.Biscuits and cookies workshop fee 2500
35.Veg sizzler workshop fee 1500
36.Veg subway and sauce making fee 2000
37.Veg Chinese workshop fee 1500
38.Veg sandwich workshop fee 1200
39.Veg gravy premix workshop fee 1500
40.Veg momos and dumpling workshop fee 1500
41.Masala class 1 fee 1000
42.Masala class 2 fee 1000
43.Biscotti rusk and toast workshop fee 1399
44.Veg pizza workshop fee 1500
45.Mukhwas workshop fee 1500
46.Pickle murabba workshop fee 1500
47.Cheesecake workshop fee 1600
48.Restaurant style gravy premix fee 1500
49.Restaurant style gravy and starter (35 recipe) fee 3000
50. Pickle jam murabba fee 1500

My all online Nonveg workshop details

1. Chicken biryani workshop fee 1500

2. Chicken starter workshop fee 2500
3. Chicken frozen snacks workshop fee 1450
4. Chicken Chinese workshop fee 1500
5. Nawabi chicken workshop fee 1800
6. Murgh thaal fee 2500
7. Cake sponge with egg fee 500
8. Teatime dry cakes with egg fee 2000
9. Nonveg momos fee 2500
10.Muffins and cuocake with eggs fee 2800