Recipe Book

We have prepared for you some of the best recipes from all around the world and all ages. We suggest to start with the Guruji Products and feel the life full of Fresh.

Pink Lady Panther Drink


  • 4 cups of fresh watermelon juice
  • 8 table spoon Rose Sharbat (Guruji)
  • 4 table spoon of cream
  • 2 table spoon of Strawberry Crush (Guruji)
  • 1 table spoon of Lemon Barley (Guruji)
  • Crushed Ice

Purple Rain


  • 6 table spoon Fruit Cordial (Guruji)
  • 2 tsp. Lemon Juice
  • 6 tsp. Vanilla Ice Cream / Cream
  • Chilled soda bottle
  • Crushed ice
  • 2 cups of Black Grape Juice

Purple Rain Recipe

  • Place the grapes with ¾ cup water in blender.
  • Pour the mixture through the strainer to get juice.
  • Mix grape juice + Fruit Cordial + Ice Cream in a pan and refrigerate.
  • At serving time blend again for a few seconds.
  • Add 1 cup soda to blender mixture. Mix with spoon.
  • Pour into glass over ice.

Adraki Shikanjee


  • 6 table spoon Lemon Ginger (Guruji)
  • 1 table spoon Ginger juice
  • 2 table spoon Lemon Barley (Guruji)
  • 2 tsp. of roasted cumin powder
  • ½ tsp. of salt to taste
  • ½ tsp. of black salt (kala namak)
  • 4 tbs. of sugar & Ice Cubes
  • 4 cups of chilled Water
  • Lemon slice to garnish

Adraki Shikanjee Recipe

  • Boil Sugar and ½ cup water, Sim for 2 Minutes.
  • Remove from the Burner and cool it.
  • Mix Lemon Ginger, ginger juice, Lemon Barley, roasted cumin powder, salt, rock salt (kala namak) in large jug.
  • Add 4 cups of chilled water & stir.
  • Pour into glasses with lemon slice.
  • Serve immediately.

Black Grapes Cooler


  • ½ kg black grapes
  • 6 cups of water
  • 10 table spoon of Fruit Cordial
  • 1 tsp. of rock salt (kala namak)
  • Few Mint Leaves

Black Grapes Cooler Recipe

  • Put the washed grapes in a cooker and add 6 cups of water.
  • After two whistles remove it from burner.
  • Let it cool.
  • Place the mixture in blender & blend smooth. Pour the juice through the strainer.
  • Add Fruit Cordial & salt. Mix roughly the chopped mint leaves to grape juice. Chill it.
  • To serve, place few ice cubes in a glass and pour the juice.
  • Decorate with mint leaves.

Guruji Shreekhand


  • ½ cup strained yogurt
  • 1-2 table spoon Kesar Syrup (Guruji)
  • ½ tsp. Cardamom
  • 1-2 table spoon Badam Kesar (Guruji)
  • No sugar req. if you are using Guruji’s Syrup
  • ½ tsp. roasted Melon seeds.
  • Guruji’s Crushes also can be added instead of dry fruits for different flavors.

Guruji Shreekhand Recipe

  • Beat in a bowl yogurt, Guruji’s Kesar & Badam Kesar Sharbat.
  • Add cardamom powder roasted melon seeds.
  • Mix well & serve chilled.

Mango Flamenco


  • 2 tea cup of fresh Mango Juice
  • 4-5 table spoon Mango Crush (Guruji)
  • 4-5 table spoon Khus Syrup (Guruji)
  • 4-5 tsp. of Lemon Ginger (Guruji)
  • Chilled Soda
  • A slice of Lemon
  • Some mint & cherry for garnishing

Mango Flamenco Recipe

  • Take tall stemmed glasses and place 3-4 ice cubes in each glass.
  • Pour khus syrup.
  • Gently tilt the glass a little and gently pour crush at the bottom.
  • Gradually add mango juice.
  • So it does not disturb the two layers. Fill ¾ glass.
  • Top with lemon ginger and pour little soda. Top with crushed ice.
  • Garnish by fixing slit cherry, mint, lemon slice on the rim of the glass.
  • Insert a stirrer

Pina Colada


  • 2 cups Pineapple Juice
  • 4 table spoon Pineapple Crush (Guruji)
  • 1-2 table spoon Lemon Barley (Guruji)
  • ½ cup of Coconut milk (Readymade)
  • Limca or Sprite with 4-5 ice cubes
  • 6 table spoon of vanilla Ice Cream
  • For garnishing Pineapple wedges or Cherry

Pina Colada Recipe

  • Mix pineapple juice coconut milk, pineapple crush, ice cream and ice cubes in a blender.
  • Pour the chilled Limca, Lemon Barley in the mixer and blend again.
  • Serve immediately with pineapple wedges & cherry sticks.

3K Chutney


  • 15-20 Khajoor
  • 2 Cup Kery pudina (Guruji)
  • 2 tsp. of cumin seeds
  • ¼ tsp. of sounf
  • ½ cup grated gur (jaggery)
  • 2 tsp. of red chilli powder
  • 1 tsp. of dried ginger powder
  • 1 tsp. of sendha namak

Kerry Pudina & Khajoor Chutney (3K Chutney) Recipe

  • Chop Khajoor roughly.
  • Dry roast cumin seeds, fennel seeds. Cool slighlty and grind together to a powder.
  • Mix together Guruji’s Kerry Pudina, jaggery, cumin seeds, fennel powder, chilli powder, dried ginger powder, rock salt & salt to taste.
  • Cook over medium flame till the mixture comes to boil. Cook for 7-8 minutes.
  • Cool and serve.

Orange Blossom


  • 7-8 table spoon Orange Crush (Guruji)
  • ½ cup fresh orange juice
  • 2-3 table spoon Strawberry Crush (Guruji)
  • 6 table spoon vanilla Ice Cream
  • ¾ bottle of chilled soda
  • Some ice cubes

Orange Blossom Recipe

  • Blend orange juice, Orange Crush, Strawberry Crush, Ice Cream for few seconds.
  • Add soda to the mixture.
  • Fill 1/3 glass with ice cubes or crushed ice. Pour the blended drink.
  • Garnish & serve immediately.

Shahi Tukde


  • 8 slices of bread & 1 cup milk
  • 2 table spoon Thandai & Badam Kesar
  • 2 table spoon Kesar Pista (Guruji)
  • 1 tbs. Cornflour & cardamom powder
  • 1 tbs. chopped nuts
  • Oil/ghee to fry
  • ½ cup water & sugar
  • 2-3 tbs. of badam sharbat
  • 1 tbs. of Kesar Syrup

Shahi Tukde Recipes

  • Make a paste of cornflour with some milk, Guruji’s Badam & Kesar Pista Syrups.
  • Boil the milk and add cornflour paste. Cool and stir continuously until thick.
  • Add cardmom powder.
  • Prepare syrup by adding water, sugar & Guruji syrups.
  • Cut bread slices into two & deep fry in ghee until brown.
  • Put the bread immediately into sugar syrup. Dip for a minute and remove from syrup.
  • Arrange in a serving dish.
  • Top each piece with little cornflour paste & nuts.
  • Serve chilled.

Pavilion Punch


  • 2 table spoon of Pineapple Crush (Guruji)
  • 2 table spoon of Orange Crush (Guruji)
  • table spoon of Mango Crush (Guruji)
  • 1 bottle of Chilled Soda
  • 8 table spoon of Vanilla Ice-cream
  • 4 table spoon of Fresh Cream

Pavilion Punch Recipe

  • Mix Crushes, Cream, Ice Cream in a jug. Keep it in the fridge till serving time.
  • Blend it in a blender.
  • Put the mixture in a glass.
  • Pour the soda from the bottle in the blended mixture and mix with the mocktail.
  • Stir, serve it.
  • Serve Chilled.



  • 6 table spoon rice sevaiya or rice noodles
  • 2 table spoon subj Ke beej
  • 4 cups of milk
  • 2 table spoon sugar
  • 9 table spoon Rose Syrup (Guruji)
  • 6 scoops of vanilla Ice Cream

Falooda Recipe

  • Soak the (subj) seeds in 1 cup milk. Chill the seeds for 30 minutes.
  • Boil the noodles in water for 5 minutes, until soft. Drain & refresh in cold water. Keep covered in fridge to chill.
  • To serve, mix the milk with subj seeds & whip well to mix the seeds. Divide into 6 glasses.
  • Add 1 tsp. of noodles in all glasses.
  • Gently pour Rose Syrup.
  • Float a scoop of ice cream on top of each glass.
  • Mix gently and serve.

Lazeez Zafrani Sharbat


  • 1 liter milk
  • 2-3 table spoon of Kesar Sharbat (Guruji)
  • 5-7 table spoon of Badam Sharbat (Guruji)
  • ¼ tsp. of green Cardamom powder
  • Few pinch of Cinnamon powder
  • 8-10 almonds blenched & cut into thin slices
  • Fresh rose petals to garnish
  • Sugar if needed (or you can increase the quantity of Kesar & Badam Sharbat)

Lazeez Zafrani Sharbat Recipe

  • Boil milk
  • Lower heat & sim for 10 minutes.
  • Add Cardamom powder & simmer for another 5-6 minutes.
  • Remove from stove and allow it to cool. Add Guruji Keasr Sharbat & Badam Sharbat.
  • Place it in the refrigerator to cool.
  • Put ice in 4 glasses & divide Sharbat among the glasses.

Chandan Almond Shake


  • 2 cups chilled milk
  • 4 table spoon Badam Sharbat (Guruji)
  • 2 table spoon Chandan Sharbat (Guruji)
  • Few crushed ice cubes
  • Roasted almonds to garnish

Chandan Almond Shake Recipe

  • Put the washed grapes in a cooker and add 6 cups of water.
  • After two whistles remove it from burner.
  • Let it cool.
  • Place the mixture in blender & blend smooth. Pour the juice through the strainer.
  • Add Fruit Cordial & salt. Mix roughly the chopped mint leaves to grape juice. Chill it.
  • To serve, place few ice cubes in a glass and pour the juice.
  • Decorate with mint leaves.



  • 700 ml of milk
  • ¼ cup of basmati rice
  • 3-4 table spoon sugar (if needed)
  • 2-3 table spoon Pista Sharbat (Guruji)
  • 2-3 table spoon Badam Kesar Sharbat (Guruji)
  • 4 almonds soaked, pilled & sliced
  • Powder of 2-3 Small cardamom
  • 1 tsp. spoon Rose Syrup

Phirni Recipe

  • Soak rice for an hour and grind to fine paste.
  • Add milk and 4-5 tbs. of cold water.
  • Dissolve the paste in ½ cup of cold water and make it thin.
  • Mix the rice paste with remaining 3 cups of milk in heavy bottomed pan.
  • Cook on medium flame till creamy texture is attained.
  • Add cardamom powder and stir.
  • Remove from burner and let it cool.
  • Add Kesar Pista Sharbat & Badam Sharbat.
  • Pour the mixture into earthen pot.
  • Sprinkle Rose Syrup.
  • Decorate with silver leaf & few nuts.



  • ¾ cup Rose Sharbat (Guruji)
  • 2½ bottle of chilled soda
  • 4-5 table spoon Awla Ginger (Guruji)
  • 1-2 table spoon Lemon Barley (Guruji)
  • ¼ tsp. pepper
  • ½ tsp. salt
  • Lemon slice to garnish

Rossella Recipe

  • Mix rose syrup, Awla Sharbat, Lemon Barley, salt & pepper in a large bowl.
  • Pour soda in the mixture.
  • Fill 1/3 of glass with crushed ice.
  • Pour the rose cooler into the glass.
  • Garnish with Lemon slice & mint sprig and serve.

Khus Soda


  • 1 brick of vanilla ice cream
  • 6 bottles of soda chilled
  • Syrup: 2 cups of water & 1 cup of sugar
  • 4-5 table spoon Khus Syrup (Guruji)
  • 2 tsp. Lemon Barley Syrup (Guruji)
  • Few drops of green colour
  • 2 tsp. lemon juice

Khus Soda Recipe

  • Prepare syrup-boil sugar & water.
  • Keep the burner on for 2 minutes after 1st boil
  • Remove from burner and let it cool.
  • Add khus syrup, lemon barley syrup, lemon juice. Chill the syrup.
  • Serve. Put 4-5 tbs. of syrup in a tall glass. Put 1 tsp of ice cream and stir.
  • Put 1 scoop of vanilla ice cream, pour half of the soda & serve with spoon & straw.

Litchi Pancake


  • 1/2 tin condensed milk
  • 5 table spoon Litchi Crush (Guruji)
  • 1 cup fresh litchi
  • 100 gm. Maida
  • 1 cup milk
  • ¼ tsp. salt
  • 1/2 tsp. baking powder
  • Butter for frying.

Litchi Pancake Recipe

  • Take sift maida, salt, baking powder & mix well.
  • Mix milk with 1 cup water, add ¾ cup of water & milk mixture to maida, beat well. Keep aside for 10-15 minutes.
  • Chop litchi into small pieces. Boil in its juice for 2-3 minutes. Cool and add litchi crush & condensed milk.
  • Dilute the pancake batter with remaining water/milk mixture.
  • Heat a heavy bottomed frying pan, grease lightly with butter. Pour baleful of butter swirl the pan swiftly so as to spread the butter then when underside is cooked turn the pancake and cook on other side, remove in plate.
  • Place the felting in the center & fold over.
  • Serve with cream.

Green Temptation


  • ½ cup Khus Syrup (Guruji)
  • Aerated drink/Soda water
  • 1-2 tsp. of Lemon juice
  • Salt, pepper, chat masala to taste
  • Sliced green chilies to garnish
  • Crushed ice

Green Temptation Recipe

  • In a tall glass add khus syrup, crushed ice, lemon juice, sliced green chillies.
  • Top with soda water/aerated drink
  • Sprinkle salt, pepper and chat masala
  • Stir & serve chilled

Pani Puri Chutney


  • 40 crisp puffed puries
  • 1½ cup of Kery Pudina & 3K chutney
  • Filling : 1 Cup moong sprouts- boiled
  • 2 large boiled potatoes cut into cubes
  • Black salt / chat masala
  • Paani : 3 cups of kery pudina (Guruji)
  • 1 cup of water & 2 tbs. Jaljeera
  • 1/2 tsp. dried mango & cumin powder
  • 3 tbs. lemon ginger & 1/4 cup boondi.

Pani Puri with Guruji Special Chutney Recipes

  • Make the sprouts and mix all the ingredients in a bowl.
  • Make paani and Check seasoning according to taste
  • Just before serving stir in the boondi.
  • Press the top of each puri-with your thumb to make a hole, fill with moong & potato filling followed by ‘3 k’ chutney.
  • Dip the puris in the prepared pani & serve immediately

Strawberry Mint Smoothies


  • 8 table spoon Strawberry Crush (Guruji)
  • 2 table spoon Chopped Mint Leaves
  • 4 table spoon Vanilla Ice Cream
  • 1 cup of cold milk
  • 2 table spoon Lemon Barley (Guruji)
  • ½ cup of Lemonade (optional)

Strawberry Mint Smoothies Recipe

  • Blend Strawberry Crush and Mint Leaves.
  • Add Ice Cream and Milk. Blend again.
  • Pour in a glass & top with Lemonade.
  • Garnish with strawberry & mint.

Mint Crush


  • 1 cup mint leaves
  • 8 tsp. of Kerry Pudina Syrup (Guruji)
  • Limca/Sprite
  • Dash of salt, pepper, ice cubes
  • Dash of rock salt (kala namak)
  • Mint Leaves/Lemon Slices for garnishing

Mint Crush Recipe

  • Place mint in a blender and add 1 cup of water. Blend till smooth.
  • Strain to extract juice.
  • Chill juice till serving time.
  • At the time of serving add Kerry Pudina, rock salt, pepper to the mint juice.
  • Put ice cubes in each glass. Divide the mint juice in 4-5 glasses.
  • Top with lemonade in each glass stir.
  • Garnish the glass with mint sprig & lemon slice.
  • Serve immediately.

Blended Fruit Delight


  • ½ cup chopped tinned fresh Pineapple
  • 4-5 table spoon Pineapple Crush (Guruji)
  • 4-5 table spoon Litchi Crush (Guruji)
  • 1-2 table spoon Mango Crush (Guruji)
  • 2-3 ripe bananas
  • 8-10 cubes of ice
  • 1 table spoon Lemon Barley (Guruji)
  • 1 bottle aerated drink/fresh juice
  • For garnishing pineapple wedges, lime sliced

Blended Fruit Delight Recipe

  • Chop the fruits into small pieces Mixed Fruit with lemon barley, crushes & ice, blend it with Blender.
  • Use syrup of tinned Pineapple for blending the fruits*.
  • Add fresh juice or aerated drink to make it thin.
  • Pour into tall glasses. Garnish and serve

Green Mystique


  • ¾ tea cup of Khus Sharbat (Guruji)
  • ½ tea cup of Coconut milk
  • 1½ cup of chilled Water/soda
  • 8-10 ice cubes
  • 1-2 table spoon Lemon Barley (Guruji)

Green Mystique Recipe

  • Place khus syrup, coconut milk, soda/water and ice cubes in a blender.
  • Blend for few seconds.
  • Pour into glasses and serve immediately

Kesari Sevaiyaan


  • 1 cup bambino Sevaiyaan
  • 2 table spoon Ghee
  • 2-3 table spoon Kesar Sharbat (Guruji)
  • ½ tsp. of Cardamom Powder
  • 1 table spoon Badam Sharbat (Guruji)
  • 8-10 almonds chopped
  • Pinch of orange colour
  • Sugar if needed

Kesari Sevaiyaan Recipe

  • Heat ghee in a heavy bottomed Kadai.
  • Add Vermicelli & stir on medium flame. Heat for 3-4 minutes till it turns light brown.
  • Add 1 cup of water & bring to boil.
  • Lower the flame.
  • Cover the kadhai and cook till sevaiyaan are soft & water is absorbed.
  • Check sevaiyaan.
  • Add badam, cardamom powder & colour.
  • Cook till dry and then remove from Burner.
  • Add Kesar Shartbat & keep aside for 1-2 minutes.
  • Garnish with thin sliced almonds.
  • Serve hot.

Litchi Strawberry Cordial


  • 4-5 table spoon fresh strawberries
  • 7-8 table spoon Strawberry Crush (Guruji)
  • 3-4 table spoon Litchi Crush (Guruji)
  • 1 Bottle soda chilled
  • 8-10 ice cubes
  • Sprinkle Nutmeg powder (optional)
  • Garnish with fresh strawberries

Litchi Strawberry Cordial Recipe

  • Chop strawberries into small pieces.
  • Blend strawberry, Strawberry Crush, Litchi Crush & ice cubes for ½ minute.
  • Pour soda into the blended mixture. Mix with spoon. Pour in tall glasses.

Golden Ambrossia


  • 1 medium Pineapple
  • 2 table spoon Lemon Ginger (Guruji)
  • 10-12 oranges/4 tbs Orange Squash (Guruji)
  • 4-5 table spoon Mango Crush (Guruji)
  • 4-5 table spoon Kerry Pudina (Guruji)
  • Salt, black pepper, chat masala to taste.
  • Crushed ice

Golden Ambrossia Recipe

  • Blend pineapple with Lemon Ginger by adding little water, strain.
  • Mix Pineapple juice, Orange Squash, Mango Crush, salt, pepper, chat masala, crushed ice.
  • Put in a tall stemmed glass.
  • Garnish with pineapple & cherry.

Sheer Khurma


  • 1.5 ltr. milk & 100gm seveiyan
  • 8-10 almonds & pistachios
  • 4-5 table spoon Badam Kesar sharbat (Guruji)
  • 4-5 table spoon Kesar Pista sharbat (Guruji)
  • 4-5 table spoon Kesar syrup (Guruji)
  • A pinch of nutmeg powder
  • ¼ tsp. of green cardamom powder
  • 2 table spoon ghee & charoli

Sheer Khurma Recipe

  • Blanch almond / pistachios in hot water. drain, peel & cut into silvers.
  • Heat ghee in thick bottomed pan. Add seviyan & sauté for 3-4 minutes till light golden brown colour is attained.
  • Add milk & bring to boil, lower the flame and simmer till milk is thick and turns to pale pink colour.
  • Add Guruji’s Badam / Pista / Kesar Syrup.
  • Add nutmeg, Cardamom powder, Almonds & Pista.
  • Continue to simmer for another 10 minutes.
  • Serve hot.

Golden Glow


  • 1 cup Orange Squash (Guruji)
  • 4 table spoon powdered Sugar
  • 4 scoops of vanilla ice cream
  • 3 bottle chilled Soda
  • Sliced Mango to garnish
  • Crushed ice

Golden Glow Recipes

  • Mix orange squash & powdered sugar in a small pan.
  • Stir well to dissolve sugar.
  • Pour ¼ cup of orange squash in a tall glass.
  • Add 1 tsp. of ice cream. Mix well.
  • Put a scoop of vanilla ice cream.
  • Pour ½ of the soda and serve with spoon & straw.

Albela Pyala


  • ½ cup of Awla Ginger (Guruji)
  • ½ cup of Bael Sharbat (Guruji)
  • Pinch of black salt & Pepper
  • Pinch of green chillies slited.
  • A dash of Chilli sauce
  • A dash of Tobasco sauce
  • Soda bottle/any lemonade chilled
  • Crushed Ice
  • Lemon Slice to Garnish

Albela Pyala Recipes

  • Blend awla & Guruji’s Bael Sharbat with crushed ice.
  • Add salt, pepper & sauce. Blend.
  • Put in tall stemmed glass about ¼.
  • Add crushed ice & top with soda or lemonade.
  • Garnish with lemon slice.

Who We Are

We are Guruji Products, a name synonymous to Quality and Purity.

Guruji Products, the flag bearers in the market of branded Thandai, carries a prosperous legacy achieved legacy achieved by an endless quest of science and honest work that has been continued since last fifty years.


  • Santosh Shukla

    Really great, unique, innovative flavors by gurujiproducts that are original and non-flavored. Love all the flavors, Thandai,Orange Squash,Khus Sharbat are my favorite while my family also loves the Mango Crush which is better than every other mango flavored product in

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