Poha Jelly
Ingredients
Directions
Extract the juice
Cook pohas with a little water until the juice is released.
Strain the mixture through a cloth bag.
Make the jelly
Add an equal measure of sugar to the strained juice.
Cook until it jellies when dropped on a saucer and cooled.
Alternatively, serve the syrup before it jellies with plain ice cream.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pohas
- Provides the juice that is concentrated and set into the jelly.
- Sugar
- Adds sweetness and, cooked with the juice, helps it thicken and set as it cools.
The step that matters
Cook until it jellies on the saucer test. Cooking concentrates the juice and sugar until they set as they cool. Stop too early and the jelly stays runny; cook too long and it turns stiff. A drop on a cold saucer shows whether it has reached the setting point.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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