Three routes, all legitimate.
Professional purees - Boiron is the French standard and is available in India, and distributors like Euro Foods deliver pan-India. Not supermarket items, you order from bakery ingredient suppliers. Consistent sugar levels, consistent results, real cost.
Homemade - genuinely good and what we'd suggest starting with: blanch the fruit a few seconds, ice bath, blend, sieve, then freeze with 10% sugar. Keeps up to a YEAR frozen. Strawberry season becomes a year of strawberry puree for the price of a kadhai session.
Compote works too with one adjustment - it's already sweet, so cut the castor sugar from the recipe. But keep a small spoon of sugar aside: if the recipe uses pectin, the pectin must ALWAYS be mixed with some dry sugar before it meets the liquid, or it lumps. That rule survives every substitution.
Cook fruit purees on very low heat always - they catch and burn fast.
