56. Sugar Syrup Procedure🔗

1. Boil together water and brown sugar in a rust-free pan. After it boils, remove from fire. Take another vessel and tie a cloth to the mouth of the vessel. Distil the sugar syrup by pouring it on top of the cloth. Wash the rust -free pan used to make the syrup and place it beneath the vessel. The sugar water will fall into the pan. Boil the syrup again.
2. Mix milk and water and sprinkle some milk into the boiling syrup. Remove with a ladle, the black dirt which comes as a froth on top of the syrup. Put this dirt into another vessel.
3. Continue to sprinkle milk and remove all the dirt from the sugar syrup.
4. Dissolve saffron in little milk and pour it in the clean sugar syrup. Boil the syrup again. Test the consistency of the syrup. Once in 5 or 10 minutes take spoon full of the syrup, touch it with your forefinger and keep it on your thumb. When you separate the fingers, the syrup should come up like a wire. That is called tender sugar syrup. This type of syrup can be used for jalebi, mango, gooseberry sweet pickles.
5. If you boil the syrup for some more time and check it after 5 or 6 minutes, by dropping a drop of the syrup on the floor, the syrup should not spread on the floor. This is called aged syrup.
6. This type of sugar syrup is used for many varieties of sweet rice and laddu etc. This syrup can be done without using saffron also. But it is best done with saffron. How turmeric powder is added to salty, sour and bitter items, the same way saffron is added to the snack items. By adding saffron the dishes will be healthy, good flavored and looks good too.

57. Milk Pongal