Sugar Syrup preparation procedure (Sarkkarai paagu seiyum vitham)🔗

糖浆 法

糖

浆

Ilampaagu

中濃度糖漿

Water - ¾ padi 淨水 Sugar - 1 veesai 糖 Put these two in a pan or a non-oxidising vessel which is washed clean like a conch. Dissolve the sugar in the water and heat it. When it boils, remove from the stove. Take another vessel and tie a thick cloth covering the mouth of this vessel and filter the boiled sugar solution in this. Wash

the vessel used to boil the solution. Pour the filtered sugar solution in this and heat again. Once it starts boiling, 將鍋或耐氧化容器清刷得如海螺般潔淨,將二者傾入其 中︒糖溶於水並加熱︒當糖水沸騰,從爐中取下︒取另一 個容器,用厚布蓋住器口,過濾煮沸的糖液︒清洗煮糖水 的器皿︒將過濾後的糖液倒入其中並再次加熱︒一旦開始 沸熱,

Milk - ⅛ padi 牛奶

Water - ⅛ padi 淨水

Mix these two together. Sprinkle little milk on the boiling sugar solution. Then immediately, the dirt of the sugar will turn black and float up like froth. Move this to the side using a Jalli karandi (perforated ladle) and remove the dirt. Again sprinkle some milk and remove the froth like before. Continue to do

this until no more froth comes up. Then,

混合兩者︒在沸騰的糖液上撒少許牛奶︒糖的垢澱會即刻 發黑並像泡沫一樣漂浮起來︒使用 Jalli Karandi(漏勺)將 其移到一邊去掉雜垢︒再撒些牛奶,像以前一樣除沫︒重 複這個做法,直到不再出現泡沫︒然後,

Saffron - ¼ palam 藏紅花

Dissolve this in 1 Ru.wt milk. Add this to the sugar syrup from which dirt has been removed. Stir and start checking

糖

浆

Syrup Sarkkarai paagu

for the right consistency of the syrup. To check for the right consistency :

將其溶入 1 Ru.wt 牛奶中︒隨後添加到已除垢澱的糖漿中︒ 攪拌,並開始驗察糖液的稠度是否合適︒要驗察正確的 稠度:

[1]take one ladle of sugar solution(from which dirt has been removed), cool it down and take it in the index finger and touch it with the thumb. While separating the 2 fingers, the syrup should form an unbroken string of one Angulam (about one inch) length. At this consistency, know that this is Ilampaagu (medium condensed syrup). This Ilampaagu, is used to prepare Jilebi, Mango and Hindu Gooseberry like sweet pickle recipes which are to follow.

[1] 取一勺糖液(已除垢澱),將其冷卻並點在食指上,用 拇指撚︒在分開 2 個手指時,糖漿應形成一段 1 Angulam (約 1 英寸)長的不斷糖絲︒有這種黏稠度便可知是 Ilampaagu(中濃度糖漿)︒這種 Ilampaagu用於備製之後的 Jilebi(炸麥圈)、甜泡芒果和印度醋栗等菜食︒

[2] Boil this ilampaagu for some more time, and put one drop on the floor once every 5-6 minutes. If this drop does not flow and stands as it is, know that this is Mudirpaagu (fully condensed syrup). This mudirpaagu is used in several Sweet rice and Laddu(sweet ball) recipes which are to follow. [2] 再將此中濃度糖漿煮沸,每 5-6* 分鐘在地板上滴一滴︒ 如果這滴水没有流動並保持原樣,便可知是Mudirpaagu*

(完全濃縮糖漿)︒這種完全濃縮的糖漿用於製作之後的 幾種甜米飯和之後的Laddu(甜球)食譜︒

This syrup can be made without adding saffron. But adding this is the best. Just as turmeric is an important ingredient in salty, sour and spicy dishes, similarly saffron is an important ingredient in sweet dishes. Dishes in which saffron is added give good health to the body, good aroma to the nose and the saffron adds beauty to the dish. 製這種糖漿可以不加 藏紅花︒但加藏紅花是最好的︒正如薑黃是鹹、酸和辣菜餚的重要

Syrup Sarkkarai paagu

成分一樣,藏紅花也是甜味菜品的重要成分︒添了藏紅花的菜餚有 益於身體健康,香氣撲鼻,藏紅花還為菜色增添美感︒

Another method to know the consistency of mudirpaagu- Take a drop of the syrup and place it on a blotting paper (Cheena kadudaasi), the paper will not absorb the syrup. 另一種測完全濃縮糖漿稠度的方 法——取一滴糖漿並將其放在 Cheena kadudaasi(吸墨紙)上,紙不 會吸收濃漿︒

糖

浆

Syrup Sarkkarai paagu

sweet Pongal sakkarai Pongal

甜

Good Quality Rice - ½ padi 優質大米 Wash this well, drain all the water, and spread it on a white cloth to remove the wetness. 淘淨米,瀝乾水份,將其鋪 在白布上除潮︒

Ghee - 4 palam 酥油 Heat ghee in a Vengala panai (Bronze pot) that can hold 4 padi of water and fry the rice until it turns slightly reddish. 在 4 padi 容量的Vengala panai (青銅甑)中加熱酥油,將 米翻炒至微紅︒

Milk 1 padi 牛奶 Water - ½ padi 淨水

Add the milk and water into the frying rice and mix. After the rice is ¾th cooked, add 5 palam grated coconut to the rice. And stir it. Add sugar - 15 palam, stir it and keep it on the fire for 10 minutes. While removing the vessel from the stove, add ½ Ru.wt Cardamom powder to the pongal.

牛奶與淨水加入炒飯中,攪拌均勻︒米飯煮 ¾ 熟後,在米 飯中加入 5 palam 椰絲翻拌︒加入 15 palam 糖,拌勻並在 火上煨 10 分鐘︒從柴灶上取下飯甑時,將 ½ Ru.wt 豆蔻粉 添入米粥中︒

In practice, almonds or cashew nuts and little raw edible camphor are added. In doing so, use 5 palam of almond or cashew as mentioned in the note below. Add veesam ¹⁄₁₆ Ru.wt powdered raw edible camphor in the pongal, stir it, place on the heat of live coal for 5 minutes and use. If ghee is added, the aroma of milk will reduce. 實踐中,會加杏仁或腰果 和少量生食樟腦︒這種情况下,依下面注釋所述使用 5 palam 杏仁 或腰果︒將 ¹⁄₁₆ Ru.wt 生食用樟腦粉加入米粥中,攪拌,置於活炭上熱 5 分鐘後用︒若加酥油,牛奶的香味會變弱︒ sweet Pongal sakkarai Pongal

甜

Vengala panai 青銅甑

Note: Wherever almonds are to be used in recipes, soak the almond Seeds in hot water, peel the brown skin and slice them into small clovelike pieces. These can be used by frying or without roast as mentioned in the respective recipes. If Cashew nuts are to be used, remove the red skin, roast and use. 注:凡是在食譜中使用杏仁的地方,將杏仁浸 泡在熱水中,剝去褐色外皮,切成丁香狀小粒︒杏仁碎丁可經煎 炒,或未經焙炒使用,依相應食譜所述︒ 若要用到腰果,去其紅 皮,煨烤使用︒

甜

Water - 1¾ padi 淨水

Pour this in a 4 padi water-capacity Thavalai (wide mouthed pan) and heat it. When it boils,

將其倒入容量 4 padi 的Thavalaii(廣口釜形鍋)中煮︒當水 沸騰時,

Split Bengal Gram & Yellow moong dal Sweet Pongal (kadaliparuppum payattramparuppum kalanda sarkkarai pongal) 杂豆米粥

Ghee - ½ palam 酥油 Put this in the boiling water and immediately,

將其投入沸水後隨即,

Split Bengal Gram/Chana Dal - ⅛ padi 鷹嘴豆瓣 add this also in the boiling water and let it cook. Once it is half cooked,

加豆入油水中煮︒一到半熟,

Yellow Moong Dal/Petite Yellow Lentil - ⅛ padi 孟恩豆/小黃扁豆

甜

mix this with the half cooked Split Bengal Gram and stir. After 5 minutes,

混合攪拌 ⅛ padi孟恩豆與半熟的鷹嘴豆瓣︒ 5分鐘後,

Good Quality Rice - ½ padi 優質米 wash this well and drain the water. Add this to the boiling dals/lentils. Stir and cover the vessel. Once the rice is ¾ th cooked,

淘淨米,瀝乾水︒倒入沸煮的豆中︒攪拌並蓋上容器︒ 米到 ¾ 分熟時,

Milk - ¼ padi 牛奶 Grated Coconut - 4 palam 椰絲 Unprocessed Jaggery powder - 20 palam 未加工的粗蔗糖粉 Cardamom Powder - ¼ palam 豆蔻粉 add these one after another in the boiling pongal and stir with a ladle.

以上食材依次加入沸騰的米粥中,用勺子攪拌︒

Cashew Nuts - 5 palam 腰果 Remove the skin , roast in little ghee and add it to the pongal. 去皮,在些許酥油裡煸烤後添入米粥︒

Ghee - 6 palam 酥油

Check for the quality of ghee, add it to the pongal and stir again. Remove it from the stove, keep it on the heat of live coal for 5 minutes and then use.

察看酥油質量,將其添入米粥並再次攪拌︒將其從柴火 爐上取下,置於活炭上熱 5 分鐘,隨後用之︒ sweet Pongal sakkarai Pongal

甜

Good Quality Rice - ½ padi 優質大米 Petite Yellow Lentil/Yellow Moong Dal - ¼ padi 小黃扁豆/黃孟恩豆 Wash these two and drain the water. 將兩者洗淨,瀝乾水份︒

Water - 1½ padi 淨水