What you'll be able to do
- Make eight squashes, sharbats and a mocktail base from scratch
- Bottle and preserve so a batch is stable on the shelf for months
- Price each bottle from its real ingredient cost, not guesswork
- Know where to sell first — society groups, melas and local stores
- Follow every recipe in Hindi or English from the bilingual guide
What it costs, what it sells for
Cost per bottle, worked through
The course prices each recipe by ingredient so you know your own cost before you set a price.
Summer, festivals and weddings
Squash and sharbat sell hardest in the heat and at functions — the seasons you can plan stock around.
Sell locally before you sell online
Society groups, WhatsApp, melas and local stores need no listing fees and no packaging minimums.
Everything inside this course
Module 1 · The Fruit Squashes 3 Lessons · 20 min
Aloo Bukhara Squash
07:33
Plum (Aloo Bukhara) Squash — Second Method
06:22
Lime Cordial Squash
06:09
Module 2 · The Sharbats 2 Lessons · 8 min
Roohafza Squash
04:14
Khus Khus Squash
04:12
Module 3 · The Rich Ones 2 Lessons · 11 min
Badam Khas-Khas Thandai
05:49
Almond / Badam Pure Squash
05:10
Module 4 · The Mocktail 1 Lesson · 5 min
Virgin Mint Mojito
05:18
Bonus · The Bilingual Recipe Guide (PDF) 1 Lesson · 20 min
Squash Shala Recipe Guide — English + Hindi (PDF)
20:00
Eight bottles you will be able to make
Who ends up selling this
Homemakers
A kitchen you already own, ingredients from the local market, and something that sells every summer.
Students and side-hustlers
The lowest-cost product line GyaanShala teaches — start with one recipe and a few bottles.
Tiffin and catering services
Add a drinks line to what you already deliver, at a better margin than food.
Existing home-food sellers
Squash keeps for months, so it does not spoil your stock the way fresh food does.
Bottling, shelf life and labels
Bottles, caps and sterilising
What to bottle in, and how to sterilise so a batch does not ferment on the shelf.
Shelf life without preservatives you cannot pronounce
The sugar and acid balance that keeps a squash stable, explained rather than just prescribed.
Labelling a bottle you can legally sell
What has to be on the label before you take money for it.
Everything you need to start
From your own kitchen
A heavy pan, a strainer, a weighing scale and clean bottles. Nothing bought specially.
Ingredients from the local market
Fruit, sugar, citric acid and essences — all of it sourced locally, none of it specialist.
The bilingual recipe guide
Every recipe written out in English and Hindi, to keep beside you while you work.
Meet your instructor
Meenu Aggarwal
Your instructor
Meenu ran the chocolate, cake, masala and gift-hamper side of the family business and has assembled more Diwali orders than she can count. She writes about kitchens, packaging, festive timing and the products customers reorder.
