Parvarda (Oriental Sweetness)
by Editorial Staff
This ancient recipe for the oriental sweetness of parvarda – white caramel pads – has remained unchanged for centuries. Parvarda is composed of sugar, lemon juice, water, and flour.
Ingredients
- Sugar – 100 g
- Water – 30 ml
- Lemon juice – 20 ml
- Flour – 50 g
- Butter – 10 g
Directions
- Prepare the necessary foods for the parvarda.
- The whole process will take place very quickly, and there is a danger of overheating the caramel mass, which will make it brittle and unsuitable for further work.
Therefore, initially, you should prepare a container where the caramel will be poured for cooling, and grease the dishes with butter. - Sift flour into a separate bowl.
- Put the bowl on the fire, add sugar, pour lemon juice, water.
- Evaporate the liquid over very low heat – this will take about 20 minutes. The mass should be evaporated exactly slowly.
- When the volume of the syrup is halved, a pleasant caramel-lemon aroma appears, and the color of the mixture turns brownish, the fire should be turned off.
- Pour the boiled syrup into a prepared form, which is placed in a container with cold water. The form with syrup must be rotated in water so that the cooling process takes place faster. Replace warm water with cold water.
- The edges and bottom of the solidified caramel will begin to harden faster than the middle. As soon as this moment comes, you should rake the frozen mass to the middle with a spatula, preventing the still liquid caramel from spreading and closing it, as if in a ring.
- Put a lump of plastic caramel into flour.
- Flatten the caramel and fold it into a booklet. Repeat the action many times, each time sprinkling the mass with flour.
- Start pulling out the plastic mass. You can spin the parvarda with a ring on your hand, and then pull it again into long threads.
- Fold the threads of the ring into a figure eight and start stretching them again.
- Pull the caramel, roll it in flour, until a beautiful, uniform whitish color.
- Shape the sausage into a finger thick and cut it into pieces.
- Throw the pads immediately into the flour – there they should lie down for several hours. After that, the eastern sweetness of parvarda is ready.
- Parvarda is freed from excess flour and laid out on a dish. The consistency of a properly prepared parvarda is similar to soft iris and has an indescribable caramel-mealy, with a slight acidity, a truly oriental taste.
Try it, bon appetit!
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