Super Easy Way to Preparing Delicious Patasha /Batasha – muscovado sugar and jaggery candy

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Patasha /Batasha - muscovado sugar and jaggery candy

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Below are the ingridients that are required to produce a appetizing Patasha /Batasha – muscovado sugar and jaggery candy:

  1. Take 1/2 cup of sugar.
  2. Take 1/2 cup of jaggery.
  3. Prepare 1/2 cup of water.
  4. Use 1/4 cup of sliced pistachios.
  5. Provide 1/4 teaspoon of cardamom powder.
  6. Take of Few strands of saffron.
  7. Prepare Pinch of baking soda.

Done with the ingridients? Below are the sequences on preparing Patasha /Batasha – muscovado sugar and jaggery candy:

  1. Prepare wax paper, moulds or foil to spread the patasha. In a pan add sugar, jaggery and water and bring it to boil. Add pistachios, cardamom powder and saffron and let it boil until the syrup has few strands. Turn off the gas and add baking powder and stir..
  2. The process should be done very quickly as the mixture can start becoming hard. With a spoon spread on a wax paper or moulds Sprinkle sliced pistachios to garnish and leave it to cool for about 20 minutes. Remove from the tray or mould and serve..

Muscovado sugar is available in natural and Unrefined brown sugars, such as jaggery, panela, and Sucanat, are the best. Jaggery is a sugar from India that can be made from one of two sources: sugarcane or palm trees. The variety that comes from sugarcane is mostly used Like muscovado sugar, jaggery is not spun in a centrifuge. It is different from muscovado in that it is usually formed into cakes or cones before being. Muscovado, also khandsari and khand, is a type of partially refined to unrefined sugar with a strong molasses content and flavour.

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