JUJUBES

JUJUBES

Ingredients:

500 grms sugar
300 ml water
2 tbs of milk

50 grms gelatine
1 cup of water

Red colour
Strawberry essence
Green colour
Lime essence
A tiny pinch of citric acid

Caster sugar

Method:
Soak the gealtine in 1 cup of water in a pot, keep aside

In a heavy bottomed pan, add in the sugar and water.
Stir till the sugar dissolves a little.
Now on the stove and on low flame, let the sugar come to a boil.
Add in the 2 tbs of milk, let it simmer a bit.
You can see the dirt separating from the syrup.
Use a muslin cloth and strain the syrup.
Simmer the syrup again till you get a sticky patham.
NOT KAMBI PATHAM. Keep the pot aside

By now the gelatine would have swelled up.
Put the pot on the stove, using a whisk,
Keep on whisking the gelatine, till it dissolves completely
The gelatine will froth up by your whisking.

Now pour the sugar syrup into the dissolved gelatine.
Keep on stirring and cooking on a low flame.
When you lift the spoon high, you must see that the syrup
dripping like a small sheet. That’s the patham.
Off the flame and cool a bit.

Now you can divide the mixture into two parts and add
The colour and the essence of your choice.
Or you can just do it in one colour.
Rinse an aluminium tray, do not wipe it.
Pour the mixture in it, when it is a bit cool, put it in the fridge.
NOT THE FREEZER for about 3 to 4 hours.
Then remove and cut it into any shape, roll it in the caster sugar.
Your jujubes are ready.


It will be sticky when you cut, do not worry.
It will be o,k once you roll in the caster sugar.
Use a aluminium tray, not ever silver.