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Bawarchi: Saroj's Cookbook: Sweets |
 | | Although most sweet dishes have radically different procedure of cooking, the sugar syrup used in them is generally made in one set pattern. |
 | | This consistency is generally used in dipping sweets like, gulabjamoon, boondi, jalebi, imarti, etc. Boil some more and when 1 tar forms, it is used in soaking pancake pancakes like malpua. |
 | | On further boiling two tars are obtained and this is used in sweets like burfis, mohanthal, etc. At this stage a drop of syrup dropped on a plate will form a soft ball when cooled. |
| www.bawarchi.com /cookbook/sweet.html (412 words) |
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