Rangila Titaura

19-September-2025

Ingredients

• Khattu or dried fruit base (apricot or prune) – 200 g

• Sugar – 150 g

• Jaggery – 50 g (optional, for deeper flavor)

• Water – 100 ml

• Lemon juice – 1 tbsp

• Food coloring – a few drops (red, yellow, green, or natural alternatives like beetroot powder, turmeric, or spinach powder)

• Cardamom powder – ¼ tsp

• Ginger powder – ½ tsp

• Salt – a pinch

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Preparation Steps

1. Prepare the Fruit Base

   • Wash the dried fruit thoroughly to remove impurities.

   • Soak in lukewarm water for 2–3 hours until softened.

   • Drain and cut into small bite-sized pieces.

2. Prepare the Syrup

   • In a pan, combine sugar, jaggery, and water.

   • Heat on medium flame until the mixture forms a slightly thick syrup.

   • Stir continuously to prevent burning.

3. Cook the Fruit Base

   • Add the softened fruit pieces to the syrup.

   • Stir gently so every piece is coated evenly.

4. Add Flavoring & Coloring

   • Mix in cardamom powder, ginger powder, and a pinch of salt.

   • Divide the mixture into 2–3 portions and add different natural or artificial colors to each portion to create a vibrant, rangila effect.

5. Add Lemon Juice

   • Add 1 tbsp lemon juice to balance the sweetness and help preserve the titaura naturally.

6. Simmer and Reduce

   • Continue to cook on low flame, stirring occasionally, until the syrup thickens and the fruit absorbs it.

   • The texture should be sticky and glossy, but not watery.

7. Cool and Shape

   • Once done, transfer the Rangila Titaura onto a clean tray or container.

   • Let it cool completely.

   • Optionally, you can shape it into small pieces or leave it in colorful clusters.

8. Storage

   • Store in an airtight container in a cool, dry place.

   • It can last 2–3 weeks when stored properly.